Pumpkin Pie Wontons

I'm totally making this to take to my work potluck. So cute, great presentation and perfect finger food! Something tells me I'm going to have waaaay too much fun with the hors d'oeuvre theme.

Makes 16 in 30 minutes or fewer

These dessert wontons are a great way to serve pumpkin pie individually, and won our reader recipe contest in 2001. Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets.

1 cup canned pumpkin
2 Tbs. maple syrup
3 Tbs. light brown sugar
1 tsp. pumpkin pie spice
16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting



Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice.
Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.
Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.
PER WONTON:
75 Calories
3g Protein
0g Total Fat (0G Saturated Fat)
16g Carbohydrates
3mg Cholesterol
138mg Sodium
1g Fiber