16 to 20 wonton wrappers
1 cup canned pumpkin puree
1 tablespoon brown sugar, packed
2 teaspoon pumpkin pie spice
1 teaspoon ground ginger
Cinnamon and sugar
Soy ice cream, to serve (optional)
1) Preheat oven to 375 degrees Fahrenheit.
2) Mix pumpkin puree, brown sugar, pie spice, and ginger together in a bowl. Set aside.
3) Lay wonton wrappers out on a flat surface. Place about 1 tablespoon of the filling in the center of each wrapper. Using your finger, rub the edges of wrappers with water and fold one side over the other, pressing into place. Make sure the edges are closed and the filling is tightly packed in so that none spills out.
4) Place wontons on prepared baking sheet (either with cooking spray or parchment paper/foil). Bake 10 minutes. Turn wontons over, brush some water or melted earth balance over the top of each one, sprinkle cinnamon and sugar on top, then bake for another 5 minutes.
Source of recipe: Just kind of randomly came up with this. Really fun and healthier way to have pumpkin pie! There could be many variations, too. I also made them for a friend tonight who doesn't like pumpkin, so I put diced apple, cinnamon, brown sugar, and white sugar in hers.