Cheddar Pumpkin Wonton Cups Recipe

Name: Cheddar Pumpkin Wonton Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 Wonton Wraps (I Recommend Nasoya Brand); Olive Oil; 15 ounces, weight Canned Pumpkin Puree; 4 ounces, weight Cream Cheese, Softened; 4 ounces, weight Extra Sharp Cheddar, Grated; 1 Tablespoon Olive Oil; 1 Tablespoon Heavy Cream; 1 teaspoon Apple Cider Vinegar; 1/2 teaspoons Kosher Salt; ⅛ teaspoons Cinnamon Powder; ⅛ teaspoons Cayenne Powder; ⅛ teaspoons Onion Powder; Freshly Cracked Black Pepper, To Taste; 2 Tablespoons Unsalted Butter; 1 whole Sweet Onion (large), Halved And Thinly Sliced; Kosher Salt And Freshly Cracked Black Pepper To Taste; 4 whole Scallions, Thinly Sliced; 2 ounces, weight Goat Cheese Crumbled; 2 ounces, weight Gorgonzola, Crumbled

Servings: persons

40 Wonton Wraps (I Recommend Nasoya Brand)
Olive Oil
15 ounces, weight Canned Pumpkin Puree
4 ounces, weight Cream Cheese, Softened
4 ounces, weight Extra Sharp Cheddar, Grated
1 Tablespoon Olive Oil
1 Tablespoon Heavy Cream
1 teaspoon Apple Cider Vinegar
1/2 teaspoons Kosher Salt
⅛ teaspoons Cinnamon Powder
⅛ teaspoons Cayenne Powder
⅛ teaspoons Onion Powder
Freshly Cracked Black Pepper, To Taste
2 Tablespoons Unsalted Butter
1 whole Sweet Onion (large), Halved And Thinly Sliced
Kosher Salt And Freshly Cracked Black Pepper To Taste
4 whole Scallions, Thinly Sliced
2 ounces, weight Goat Cheese Crumbled
2 ounces, weight Gorgonzola, Crumbled

1
Get out a couple of muffin or cupcake pans and preheat oven to 350 degrees F.
2
Lightly brush each wonton wrapper with a little bit of olive oil.
3
Place one into each muffin cup and bake for 6-8 minutes until lightly golden brown.
4
Set aside.
5
To make the cheddar pumpkin filling, combine the pumpkin, cream cheese, and cheddar over medium heat until the cheese has fully melted.
6
Stir in the olive oil, cream, vinegar, salt, cinnamon powder, cayenne, onion powder, and pepper.
7
Taste for seasoning.
8
To caramelize the onions, melt the butter in a large saute pan or skillet.
9
Add in the onions and cook, stirring infrequently, until deep golden brown and caramelized, about 45 minutes.
10
Season with salt and pepper.
11
To serve, spoon a little bit of the cheddar pumpkin mixture into each wonton cup.
12
Top with caramelized onions, scallions, and either (or both) of the crumbled cheeses.
13
Serve warm or at room temperature.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 40 Wonton Wraps (I Recommend Nasoya Brand), Olive Oil, 15 ounces, weight Canned Pumpkin Puree, 4 ounces, weight Cream Cheese, Softened, and more.

Yes, Cheddar Pumpkin Wonton Cups falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Pumpkin Wonton Cups

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