Pumpkin Pie?

by Jean Hecker

You just can’t beat waking up to the aroma of a slowly roasting turkey! Mom always got up early to prepare the bird and then set it to roast slowly for three to four hours. We ate Thanksgiving dinner around 2 p.m., then spent the afternoon going to relatives’ or friends’ houses, or when we were teenagers, riding around in my sister’s Mach 1 Mustang with the Doobie Brother’s The Captain and Me 8-track blaring—riding up and down the Avenue. What fun we had!

This year I found something unique, quick, and easy to make. Make up a batch any time the pumpkin pie craving strikes!

Pumpkin Pie Wontons
(Oven preheated to 400ºF)
1 cup canned Libby’s pumpkin
2 tbsp maple syrup
3 tbsp brown sugar
1 tsp each cinnamon, ginger, cloves
16 packaged wonton wrappers
Confectioners sugar for dusting

Mix up the first three ingredients and refrigerate 20 minutes. Spread out each wonton wrapper and spoon 1 tbsp filling onto center of wrapper; moisten the edges with water. Fold over to make a triangle and seal well with tines of a fork. Spray cookie sheet with nonstick spray and bake about 15 minutes, until golden brown. Remove from tray and place on cooling rack. Sprinkle with confectioners sugar when slightly cooled.

Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.

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Food for Thought