Ingredients:
1 cup pumpkin puree
1/2 cup PC Plant-Based Tofu Dip
Salt & pepper
1 tsp maple syrup
1/4 tsp cinnamon
3 tbsp PC Plant-Based Butter Alternative
1/4 cup pecans
2 sprigs fresh rosemary
24 dumpling wrappers

1. Slice your pumpkin in half, scoop out seeds and bake face down on a parchment-lined sheet pan at 425 F for about 30-40 minutes, until fork-tender. Scoop out flesh and mash or puree in a food processor.
2. In a mixing bowl, combine pumpkin, tofu dip, a pinch of salt and pepper, maple syrup and cinnamon.
3. To assemble, spoon 1-2 tsp of filling into the center of each wrapper. Brush water around the edges of the wrapper. Fold tin half and pinch closed to seal. Repeat with the remaining wrappers. 4. In a skillet or frying pan on medium-high heat, add butter. When melted, add pecans and rosemary and cook a few minutes until sizzling. Remove most of the rosemary and pecans and set aside. Add dumplings to the pan and fry 3-4 minutes per side until golden. Repeat with all the dumplings, adding a bit more butter if needed.
5. Place dumplings on a plate and add pecans and rosemary for garnish. Serve and enjoy!

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