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Pumpkin Pie Wontons with Maple Whipped Cream
Posted By Allison On November 7, 2012 @ 3:21 pm In Other Recipes | 5 Comments
Now that we’ve launched Fridgg , I’m a little more conscious of being on top of holidays before they happen (unlike how I always used to post holiday recipes a week or so after the fact!) For example, I got the Halloween sushi  post up a couple of days before Halloween, and here I am with a Thanksgiving  post a whole two weeks before Thanksgiving (so long as you don’t count the Canadians)!
Of course, I can’t take all the credit for having this one posted early. Last weekend there was a Food Bloggers Los Angeles meeting (they have one every month) at Andrew Wilder’s  house, and we were all asked to bring a Thanksgiving dish, so I had no choice but to come up with something!
I considered bringing sushi, but decided I didn’t want to bring an experimental roll that might not have been any good (I didn’t have time to test out any roll ideas before the day of the meeting). I thought about bringing the pie I always make for my family’s Thanksgiving gatherings, but figured there would probably be plenty of other people bringing pies.
But I got stuck on the idea of a pie-based dessert. Since I wanted this to go on Sushi Day, I wanted something somewhat Asian. Because obviously, if you put it in a wonton, that makes it Asian.
Thus, pumpkin pie wontons! I daresay this is my best wonton idea yet. They taste like little, light, pumpkin hand-pies. And the maple whipped cream (which was Son’s  idea) really pushed them over the top.
In the last week I’ve made these three times: for a housewarming party with Son’s coworkers, for the FBLA meeting, and for my physical therapist’s office. Each time, they disappeared quickly! Although there is deep-frying involved, I still think these are easier to make than a pie (yep, I’m still intimidated by pie crusts, even though I make one every year!)
And now that I’ve made these, I really want to try other pie fillings in wontons… perhaps apple? What sorts of pie fillings do you think would work well in a wonton?
The pumpkin pie filling is from the Thanksgiving Twofer Pie recipe in Baking From My Home To Yours by Dorie Greenspan .
I got the whipped cream recipe from Back to Her Roots .
Article printed from Sushi Day: http://sushiday.com
URL to article: http://sushiday.com/archives/2012/11/07/pumpkin-pie-wontons-with-maple-whipped-cream/
URLs in this post:
 Image: http://fridgg.com/photo/580
 Fridgg: http://fridgg.com/
 Halloween sushi: http://sushiday.com/archives/2012/10/29/spooky-halloween-sushi/
 Thanksgiving: http://fridgg.com/tag/Thanksgiving
 Andrew Wilder’s: http://www.eatingrules.com/
 cheese and jalapeños: http://fridgg.com/blog/cheese-age-133.html
 arctic char and cream cheese: http://sushiday.com/archives/2010/11/11/arctic-char-and-cream-cheese-wontons/
 Son’s: http://fridgg.com/phuson
 Image: http://fridgg.com/photo/581
 Baking From My Home To Yours by Dorie Greenspan: http://www.amazon.com/gp/product/0618443363/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0618443363&linkCode=as2&tag=sush-20
 Back to Her Roots: http://backtoherroots.com/2011/10/15/sweet-saturday-pumpkin-pie-pots-with-maple-whipped-cream/
 Recipe: #recipe
 pumpkin pie parfait: http://fridgg.com/photo/260