Pumpkin Dessert Wontons

1 can (15 ounces) pumpkin

1 cup ricotta cheese

1 teaspoon salt

40 wonton wrappers

Oil for deep-fat frying

Dip:

1 cup confectioners' sugar

1/2 cup sour cream

1/2 cup apricot preserves

1 teaspoon ground cinnamon

In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.

Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons. Yield: 40 wontons (1 1/2 cups dip). 40 servings.