Baked Pumpkin Wontons
- Number of Servings: 10
Ingredients
1/2 cup light cream cheese1 cup canned pumpkin1 tsp vanilla extract2 Tbsp splenda1/2 tsp cinnamon1/4 tsp nutmeg30 whole wonton wrappers1 Tbsp powdered sugar, for dusting
Preheat the oven to 450ºF.
Combine the cream cheese, pumpkin, vanilla, splenda, cinnamon and nutmeg in a bowl and beat together until smooth.
Take a wonton and lay flat. Spoon 1 teaspoon of filling into the center. Keep a small bowl of water nearby and run your finger along the edges of the wonton. Fold in half at the corners to make a triangle and, using a little more water, pinch the edges to fully seal each wonton.
Repeat this with all the wrappers until you’re out of filling. Lay flat on a baking sheet and coat with cooking spray. Cook in the oven for about 10 minutes, or until the edges start to crisp and turn brown. It’s up to you if you want to cook them until the whole wonton is golden.
Serving Size: 3 wontons per serving
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
Combine the cream cheese, pumpkin, vanilla, splenda, cinnamon and nutmeg in a bowl and beat together until smooth.
Take a wonton and lay flat. Spoon 1 teaspoon of filling into the center. Keep a small bowl of water nearby and run your finger along the edges of the wonton. Fold in half at the corners to make a triangle and, using a little more water, pinch the edges to fully seal each wonton.
Repeat this with all the wrappers until you’re out of filling. Lay flat on a baking sheet and coat with cooking spray. Cook in the oven for about 10 minutes, or until the edges start to crisp and turn brown. It’s up to you if you want to cook them until the whole wonton is golden.
Serving Size: 3 wontons per serving
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 64.2
- Total Fat: 1.9 g
- Cholesterol: 6.0 mg
- Sodium: 61.3 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.8 g
- Protein: 1.5 g
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