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Crispy Baked Spicy Pumpkin Wontons

kept bylaerkin

*I plan on excluding the vegan cream cheese since I expect the pumpkin mix will be delightful on its own.


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
Salt and pepper to taste
Sriracha hot chili sauce to taste
Olive oil
1 package Tofutti cream cheese non-hydrogenated plain



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