Preheat oven to 400°F (200°C).
In a bowl, combine pumpkin purée, cream cheese, coconut sugar, pumpkin pie spice, vanilla, and salt and mix well.
In a separate bowl, make egg wash.
Lay wonton wrapper on a flat surface, next to a small bowl of water for your fingers. Spoon 1 tsp filling onto wrapper and use water to wet the edges. Fold wet edges together to form a triangle shape and press to seal.
Repeat until filling is gone. (Be sure to keep sealed wontons under plastic until you’re done filling so they don’t dry out!)
Transfer assembled wontons to a lined baking sheet and brush with egg wash. Bake 10-12 minutes, until crisp and browning at the edges.
Sprinkle with powdered sugar, serve, and enjoy!
Yields ~ 24 pumpkin pie wontons.