Ingredients
1 cup canned pumpkin2 ounces cream cheese, softened2 tablespoons brown sugar2 teaspoons grated fresh gingerroot1/4 teaspoon ground cinnamon1/4 teaspoon vanilla extract1/8 teaspoon ground cloves48 wonton wrappersOil for fryingSAUCE:1 cup packed brown sugar2/3 cup light corn syrup1/4 cup butter, cubed2/3 cup evaporated milk1 teaspoon vanilla extract1/8 teaspoon baking soda
Preparation
For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling.
In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels.
For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.
