Makes about 24 wontons


  • 24 wonton wrappers

  • 1/2 of a 15 oz can pumpkin puree

  • 3/4″ piece of fresh ginger, minced

  • 1 green onion stalk, finely chopped

  • 1 teaspoon soy sauce

  • Drizzle Chili Oil Optional

  • Salt and pepper to taste

  • Sriracha hot chili sauce to taste

  • Olive oil

  • 1/2 of garlic hummus


Preheat the oven to 375 degrees. Brush a dark colored baking pan with oil (a darker pan helps to brown the wontons).

In a bowl, combine the pumpkin, ginger, green onion and soy sauce. Season to taste with the salt and pepper and Sriracha sauce (start with a teaspoon of the Sriracha and keep adding until desired spiciness. I’ve gone up to a tablespoon). Mix well.

Place about a 1/4 teaspoon dab of hummus in the center of the wonton wrapper, add 1 teaspoon of the pumpkin filling. Do not overfill, the wonton will puff up a bit in baking. Wet the edges on two sides and fold to form a triangle. Press firmly down to seal the edges.

Place the folded wontons on the prepared baking sheet and lightly brush with oil. Bake for 8-10 minutes on each side until brown and crispy.

Coconut Sour Cream
Makes a little over 1/3 cup

  • 1/2 of a lemon juice

  • 1/4 cup coconut or almond yogurt plain

  • 1/4 teaspoon granulated onion powder

  • 1/4 teaspoon granulated garlic powder

  • 1/2 teaspoon fresh cilantro, minced

  • Salt and pepper to taste