1 cup    Pumpkin puree
2 oz    Cream cheese, softened
2 Tbs    Brown Sugar
2 tsp    Grated fresh Ginger-root
¼ tsp    Ground cinnamon
¼ tsp    Vanilla extract
1/8 tsp    Ground cloves
48 Won-ton Wrappers
Vegetable oil for frying


1 cup    Packed brown sugar
2/3 cup    Light corn syrup
¼ cup     Butter, cubed
2/3 cup    Evaporated milk
1 tsp    Vanilla extract
1/8 tsp    Baking soda


In a large bowl, beat the first seven ingredients until blended. Place a tablespoon of filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges together with a fork to seal. Repeat with remaining wrappers and filling.

In an electric skillet, heat 1 in. of oil to 375F. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels.

For glaze: In a small saucepan, combine brown sugar, corn syrup and butter. Bring to a boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in the remaining ingredients.

Drizzle glaze over wontons.