Cheddar Pumpkin Wonton Cups
By SundaeBrunch on November 14, 2013
Cheddar Pumpkin Wonton Cups.
Okay, I think this will finally be the end of the pumpkin recipes from me this year. I'm really excited because I ordered a used lens for my camera at a super discount from a seller on eBay, and it finally arrived today in perfect condition. For the most part, in years past I've done all of Christmas shopping in one day at a mall about 45 minutes away (Aventura) that has a really wide selection of stores. This year, though, I think I'm doing it all online. I mentioned before that I had done about half of it already, and it's really fun getting packages in the mail. Simple pleasures. Anyway, since I got my new lens I absolutely had to go outside and try it out, so I made these cheddar pumpkin wonton cups really quick for photo practice. Wonton cups are so easy. You can buy the wonton wrappers in the grocery store and fill them with pretty much whatever you want or have on hand. The only downside is that they're a tiny bit messy, so they might not work for the fanciest of parties. Otherwise, I think they're a real crowd pleaser. This version has a creamy, savory cheddar and pumpkin filling, topped with sweet caramelized onions, thinly sliced scallions, and a mix of crumbled goat cheese and gorgonzola. If you want to make it really easy on yourself, do the caramelized onions in advance. They're super simple, just a little bit on the time consuming side. Of course, I'm not actually entertaining, I'm just sitting here writing a blog post, so now I've got about 40 wonton cups just sitting around with me. At least they're delicious.
Cheddar Pumpkin Wonton Cups
Makes about 40 wonton cups
15 oz. can pumpkin puree
4 oz. cream cheese
4 oz. extra sharp cheddar, grated
1 tbsp. olive oil, plus more for oiling the wonton wraps
1 tbsp. heavy cream
1 tsp. apple cider vinegar
1/2 tsp. kosher salt
1/8 tsp. cinnamon powder
1/8 tsp. cayenne powder
1/8 tsp. onion powder
Freshly cracked black pepper, to taste
Caramelized onions, for serving (recipe to follow)
Crumbled goat cheese, for serving
Crumbled gorgonzola, for serving
Thinly sliced scallions, for serving
Get out a couple of muffin or cupcake pans and preheat your oven to 350°F.
Lightly brush each wonton wrapper with a little bit of olive oil. Place one into each muffin cup and bake for 6-8 minutes until lightly golden brown. Set aside.
To make the cheddar pumpkin filling, combine the pumpkin, cream cheese, and cheddar over medium heat until the cheese has fully melted. Stir in the olive oil, cream, vinegar, salt, cinnamon powder, cayenne, onion powder, and pepper. Taste for seasoning.
Spoon a little bit of the cheddar pumpkin mixture into each wonton cup. Top with caramelized onions, scallions, and either (or both) of the crumbled cheese. Serve warm or at room temperature.
1 large sweet onion, halved and thinly sliced
2 tbsp. unsalted butter
Kosher salt and freshly cracked black pepper
Melt the butter in a large sauté pan or skillet. Add in the onions and cook, stirring infrequently, until deep golden brown and caramelized, about 45 minutes. Season with salt and pepper.
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