TheVineyardMom

24 wontons ½ cup pumpkin puree 1 package cream cheese, softened 1 teaspoon vanilla extract ½ cup sugar ½ teaspoon cinnamon ⅛ teaspoon salt 3 tablespoons vegetable oil ¼ cup powdered sugar Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a bowl or hand mixer, add cream cheese, vanilla and sugar and mix until completely smooth. Add pumpkin puree, cinnamon and salt and mix to combine. Arrange a workstation with a small bowl of water, your wonton wrappers, and pumpkin filling. Working one at a time, add about 1 tbsp of pumpkin filling to the centre of your wonton, then using your finger, wipe water across all sides of the wonton. Bring one corner up to the other in the centre, and press together to seal. Then bring up the other 2 corners, and run your finger along to seal all edges. Set aside and repeat for all wontons. Transfer wontons onto the lined baking sheet.  Brush with vegetable oil and bake until crispy.  This will take 10-12 minutes. ...

1 lb. Farfalle or any short pasta 1 teaspoon extra virgin olive oil ¾  lb. Sweet Italian Sausage either ground or links cut into small pieces 1/2 cup finely diced yellow onion ¼ teaspoon salt 1 cup canned Pumpkin Puree  8-10 Sprigs of fresh sage cut in a chiffonade or small strips 1 ½ cup chicken stock 3/4 cup half and half or whole milk 1/4 teaspoon pepper 1/2 cup grated Parmesan Cheese   Cook pasta according to directions.  Drain the pasta well. In a large saute pan, heat extra virgin olive oil over medium high heat and cook sausage, breaking it up with a wooden spoon, until it is browned.  This will take 5-6 minutes. Add the onions and the salt. Saute until the onions are tender.  This will take 2-3 minutes.  Add pumpkin puree, sage, chicken stock, and pepper.  Stir well to combine.  Allow the mixture to come to a slight bubble.   Once the pumpkin sauce starts to bubble, turn heat to medium and add cream. Stir well to combine....