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