I made this one up after having squash ravioli at a restaurant, and you will love it! It won a Taste of Home contest and works as a snack or dessert, too. It's the perfect thing to enjoy this time of year, when we can't seem to get enough pumpkin yummies.
This makes 40 appetizers, and 1 & 1/2 Cups of dip, so cut it in half for a smaller crowd.
1 ( 15 oz.) can solid pack pumpkin
1 Cup ricotta cheese
1 tsp. pumpkin pie spice
1 tsp. salt
40 wonton wrappers
oil for frying
1 Cup powdered sugasr
1/2 Cup sour cream
1/2 Cup apricot jam or preserves
1 tsp. cinnamon
1. In a small bowl, combine the pumpkin, cheese, spice and salt. Place 1 tablespoonful in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
2. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry wontons in batches for 30 to 40 seconds on each side or until golden brown. Remove with slotted spoon or tongs, and drain on paper towels.
3. Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.