Of course, fall isn’t fall without the appearance of pumpkin treats. But what makes these really special is the cinnamon spiked whipped cream. It’s pretty much the tastiest whipped cream out there.
Ingredients
1/4 cup pumpkin puree
2 Tbsp. powdered sugar
2 ounces softened cream cheese
1 tsp. pumpkin pie spice
8 to 10 wonton wrappers
1 1/2 cups heavy cream
4 Tbsp. sugar
1 1/2 tsp. cinnamon
Directions
Preheat the oven to 400 degrees. In a small bowl, combine pumpkin, sugar, cream cheese and pumpkin pie spice until well combined. Lay your wontons on a clean, flat surface. Spoon about 1 1/2 tsp. of pumpkin mixture into the center of the wonton. Brush two sides of the wonton with a little bit of water. Fold the wonton over into a triangle shape and press the sides down. Place on a foil-lined baking sheet and bake for 15 minutes until golden own and crisp. While the wontons are cooking, make your whipped cream. Pour the heavy cream into the bowl of a stand mixer fitted with a whip attachment. Turn the mixture to the highest setting and beat for 3 to 5 minutes until soft peaks form. Add in sugar and cinnamon and whip another minute until it is completely mixed. Serve the wontons hot, with whipped cream on the side.
Serves 4
--Kim Cooper--
