I don’t know about you, but I’ve seen enough pumpkin recipes this season to last me a lifetime..soups, cakes, cookies, candies, pastas, drinks…but fried pumpkin pie? ..nope, not until now!
I’ve never been the biggest fan of Pumpkin Pie, I mean..it’s ok, but I usually reach for the fruity desserts first. So what do I do to food when I’m not the biggest fan of it? Yep..I fry it! Turns out that these crispy little Pumpkin Pies are so easy, adorable and scrumptious!!
Perfect as a “cookie” or as a unique addition to your holiday dessert table! Hope you love them as much as we all did!
What you’ll need for 30-35 Wontons ( or you can double this by using the full cans, & 2 eggs to yield 60-ish Wontons!)
1/2 of a 15oz. can of Pumpkin
1/2 of a 12oz. can of Evaporated Milk
1/2 cup of Graham Cracker Crumbs
1 large egg
Wonton wrappers (as many as you want to make)
Oil for frying
Directions:
In a large bowl mix together all of the above ingredients.
Add a tsp. of the filling to the center of a Wonton Wrapper, moisten the edges with water and seal them shut tightly!
Sprinkle them with some powdered sugar and Graham cracker crumbs before serving! I whipped up some Cream Cheese Dip for dipping..(cream cheese, powdered sugar, splash of vanilla)