canned pumpkin puree
cream cheese, room temperature
oil for frying, peanut, canola, vegetable
Mix together the pumpkin puree, brown sugar, cinnamon, cloves, vanilla extract, nutmeg and cream cheese. Set aside.
In a small bowl, whisk together the egg and the water for the egg wash.
Keep the won ton wrappers covered with a damp cloth.
Place one wrapper on a clean and dry surface. With a small pastry brush or your finger wet the edges of the wrapper with the egg wash.
Scoop a teaspoon of the pumpkin mixture onto the middle of the wrapper and fold diagonally to form a triangle and seal. Repeat the procedure with all the wrappers.
Be sure that all the wrappers are sealed close. If the filling oozes out, it will cause oil splatters.
Heat 1 1/2 inches of oil in a deep skillet or a wok if you have one.
Carefully put the won tons in the oil and fry till it is light golden brown.
Drain on paper towels, sprinkle with powdered sugar and let cool.