I wanted to try something different with pumpkin pie. I absolutely love it but wanted something different (plus I really don't like baking for some reason). I've had a can of pumpkin in my cabinet for a year, and saw a recipe for a savory pumpkin wonton, so I thought to try it with pumpkin pie. I was able to freeze half of the wontons and used them at a later date when I had people over. Its a fun recipe to try (if you can eat gluten)
Mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice in a bowl.
Place one Tbs of pumpkin pie mix in center.
Moisten the edges with water and fold in half. Press edges to seal.
Pumpkin Pie Wontons
From Vegetarian Times
1 28 oz can of pumpkin
6 Tbs maple syrup
9 Tbs brown sugar
3 tsp pumpkin pie spice
1 packet of wonton wrappers
Cinnamon and white sugar for dusting
Preheat oven to 400 degrees F. Mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice in a bowl. Place one Tbs of pumpkin pie mix in center. Moisten the edges with water and fold in half. Press edges to seal. If you would like to freeze them, place them on foil or wax paper and put them in the freezer. Once frozen, then you can put them together in a bag.
Put the filled wontons on a ungreased baking sheet. Lightly spray them with cooking spray and then sprinkle white sugar and cinnamon on top of each. Bake until golden, around 16 minutes. Turn over, and cook for another 2 minutes. When done, put on a cooking rack to cool.