Ingredients

• 1 (15 ounce) can pumpkin puree
• 2 eggs
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1 teaspoon grated fresh ginger
• 1/4 cup honey
• 1/4 cup sugar
• 1/2 teaspoon almond extract (or vanilla)
• 1/4 teaspoon salt
• 1 (16 ounce) package spring roll wrappers
• 2 -3 tablespoons canola oil
• powdered sugar (to garnish)

Instructions

1. Mix pumpkin, eggs, spices, honey, extract and salt in a medium bowl. Taste, and add sugar until it's sweet enough for your tastes. You may not need the full amount.

2. Chill for 2-hours to firm up a little.

3. Preheat oven to 350.

4. Place 1-2 tbsp pumpkin filling on the center of each spring roll wrapper, fold in outside edges, and roll up. If your wrappers are very large, you may want to cut them in half first.

5. Lightly brush spring rolls with oil, and bake until lightly browned and crispy, about 15 minutes. If you prefer, these can also be fried.

6. Dust rolls with powdered sugar and more cinnamon if desired.