Pumpkin Mascarpone Pillows with Cinnamon Whipped Cream


I really love sleeping.

I know most people like sleeping, but I really really love it. I don’t like sleeping for long periods of time (hello headaches), but the sleep I do get is heavenly. I wake up sometimes wishing I could repeat the sleep.

Like, I wish I could go back in time to midnight and do the whole thing over again. Which is sort of ironic, considering I fall asleep at midnight dreaming about the next morning cup of coffee.

I lay my head down on my pillow and can literally hear the sound of the coffee pouring out of my chemex and into my mug. I’m a weird human, I understand.

Despite my sleep-loving attitude, I’m not particular about pillows. I don’t need fancy pillows, goose-down pillows, thempur-pedic pillows (though I actually have one and love it) or any of that fancy stuff. I just need something a piece of foam that smells good and is soft. I’m a simple pillow person!

But if I’m gonna eat pillows, I need them to be stuffed with cool stuff like spiced pumpkin and mascarpone and lemon zest. Very important.

This pumpkin pillow making process starts with pumpkin puree being mixed with good stuff like mascarpone cheese (cream cheese could be a substitute too), lemon zest/lemon juice, and spices like cinnamon, nutmeg and cloves.

About a half teaspoon of the pumpkin mixture is added to the center of store-bought wonton wrappers.

A little egg white is brushed on the edges and you fold the wonton wrapper over, making a triangular shape.

And then you repeat the process over and over again. This recipe makes about 24 little pumpkin pillows.

But doubling this recipe is a very good idea, because if you’re making them for a group of people, they’ll go fast!

Heat up about an inch of oil and then gently place them in the fryer. There’s no photo of this step because a camera near hot oil is always a dangerous little prospect. AND I have terrible light in my kitchen. Alternatively, you could bake these at 350F. I tried to test this baking situation for you buys and put a few in the oven but like a moron completely forgot about them and burned them to a crisp. So, I’ll say be safe and check them at the 10-minute mark and go from there. Alternative FAIL!

I love these little pillows, especially dipped in this cinnamon spiked whipped cream. I’m very into this little fall dessert snack. Not too time consuming, not too sweet, not too difficult. Pretty perfect.

Pumpkin Mascarpone Pillows and Cinnamon Whipped Cream

Print this recipe!

Whipped cream:
1/4 cup heavy whipping cream
2 tablespoons white granulated sugar
3/4 teaspoon ground cinnamon

Pumpkin Pillows:
1/4 cup, plus 1 tablespoon of pumpkin puree
1 tablespoon, plus 1 teaspoon of mascarpone cheese
1 tablespoon, plus 1 teaspoon of white granulated sugar
1/2 teaspoon of lemon zest
1/2 teaspoon lemon juice
1 teaspoon of ground cinnamon
1/4 teaspoon of freshly grated nutmeg
Pinch of cloves
Pinch of salt
24 won-ton wrappers
1 egg white
Vegetable Oil

1. Add the whipped cream, sugar and cinnamon to a medium bowl. Using a stand-up mixer or hand-mixer, beat until medium peaks form. Wrap with plastic wrap and transfer to the refrigerator until the wontons are fried and you’re ready to serve.

2. In a medium bowl, add the pumpkin puree, mascarpone cheese, sugar, lemon zest and juice, cinnamon, nutmeg, cloves and salt. Mix until smooth. Sugar to taste. If you like it sweeter, by all means, add a bit more.

3. To assemble the pillows/wontons, lay them out onto your kitchen counter. Add a half teaspoon to the middle of each wonton. Using a pastry brush or your index finger, dip into the egg white and brush the edges of the wonton. Taking one corner, fold over to form a triangle and pressing out any air bubbles. Repeat process until all of the pillows are formed. If for some reason, you have to answer the phone or leave the process for more than 5 minutes, cover the wontons with a damp paper towel. This will make it so they don’t dry out.

4. To a cast iron skillet (or pot), add the vegetable oil until it reaches about 1-inch up the sides. Heat the oil ’til it reaches 350F. Add a few wontons at a time, being sure not to overcrowd the skillet, and fry on each side for 1 minute or until lightly golden brown. Transfer to paper towels to drain. Place cooked pillows into a warm (200F) oven to keep warm while you repeat the frying process with the remaining wontons. Serve right away with cinnamon whipped cream.

Yields 24 Pumpkin Pillows

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Leave a Reply

  • Reply Jen @ Savory Simple October 1, 2012 at 6:17 pm

    This dessert is pure art! How gorgeous, I must make!

  • Reply Nomadic Samuel October 1, 2012 at 5:01 pm

    These look absolutely delicious πŸ™‚ I think the cinnamon added to the cream makes a lovely addition. I’m based in Korea these days and pumpkin based dishes are a local speciality. I just had a sweet glutinous rice based pumpkin porridge the other day with my girlfriend.

    • Reply Adrianna October 1, 2012 at 7:24 pm

      Oh wow. Pumpkin porridge sounds delicious!

  • Reply Alex October 1, 2012 at 3:19 pm

    The photos are divine…

  • Reply Nikki October 1, 2012 at 1:39 pm

    Can’t wait to try these!! Any tips for possible baking instead of frying and what about ricotta cheese instead of mascarpone?
    Love the recipes!

    • Reply Adrianna October 1, 2012 at 2:26 pm

      Yes, I actually attempted to test out the baking option, but unfortunately baked them for a bit too long. They should be good at 350F for 10-15 minutes. And yes, you can totally swap out ricotta for mascarpone, I’d maybe add a bit more lemon zest though. Do it to taste!

  • Reply Laura October 1, 2012 at 12:36 pm

    I want someone to make these for me.

  • Reply TARTESANDCARO October 1, 2012 at 10:56 am

    hello i need to test this brilliant idea!

    this look like a very good dish

    thanks and congrats for your creativity

  • Reply Ashley @ Wishes and Dishes October 1, 2012 at 10:28 am

    How cute are these!? Love your blog πŸ™‚

    • Reply Adrianna October 1, 2012 at 11:21 am

      Thanks, lady! x

  • Reply Erin October 1, 2012 at 9:46 am

    I cannot sleep in to save my life. I am always awake before 7am no matter what time I went to bed. Although this weekend I was able to fall back asleep until 9am because it was raining and gloomy out.

  • Reply Katie @ Blonde Ambition October 1, 2012 at 9:45 am

    Sweet wonton treats! Love it. These sound like they would be soo heavenly when they’re still warm.

  • Reply Allie @ 6000 Miles to Home October 1, 2012 at 7:23 am

    Anytime I see the word ‘mascarpone’ I’m intrigued, and when you add the word ‘pumpkin’ I’m hooked. I’m returning home from Italy this fall and I think this will add the perfect Italian flair to our family Thanksgiving – thanks for the recipe!

  • Reply Abby@ Totes Delish Blog October 1, 2012 at 6:20 am

    Freaking out over this. YUM!

  • Reply Lynda October 1, 2012 at 4:44 am

    Well, they look truly delicious, also love how seasonal they are, yum!



  • Reply Katrina @ Warm Vanilla Sugar October 1, 2012 at 4:29 am

    These sound so lovely! Awesome idea!

  • Reply Farah October 1, 2012 at 3:43 am

    Fantastic! Can we bake these instead of deep-frying?

  • Reply Margherita October 1, 2012 at 12:57 am

    I thought you were using fillo dough but instead won-ton wrappers: genius!
    I’m so making these pillows this week, just have to buy some pumpkin.

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