Pumpkin Pie Wontons

• 1 cup cooked pumpkin
• 8 ounces cream cheese, softened
• 14 cup firmly packed brown sugar
• 14 teaspoon vanilla extract
• 18 teaspoon cinnamon
• 1 pinch nutmeg
• 1 large egg, beaten
• 1 (8 ounce) package wonton wrappers
• 1 egg, beaten
• oil
• powdered sugar
• caramel sauce (thinned with water if necessary)

1. Mix all filling ingredients together.
2. Do not overbeat, if some small grains of cream cheese don't want to mix, that's ok, the cheese will melt.
3. Lay wonton wrappers on a clean, dry surface, with points facing you, and paint the outer edges with a stripe of beaten egg at least one inch wide.
4. Place one tbsp of the mix in the center of the wrapper.
5. Fold the wonton in half point-to-point to make a little triangle which encloses the filling.
6. Press edges firmly and pinch them so the eggwash will make them stick.
7. Paint outsides with eggwash.
8. Fry in an inch of hot oil, turning once, until golden on both sides.
9. Remove, drain, and sprinkle with powdered sugar.
10. Serve hot on a puddle of thin caramel sauce.

pumpkin, cream cheese, brown sugar, vanilla, cinnamon, nutmeg, egg, wonton wrappers, egg, oil, powdered sugar, caramel sauce

Taken from www.food.com/recipe/pumpkin-pie-wontons-144540 (may not work)