Preheat oven to 375 deg F. Coat a 24-cup muffin tin with cooking spray.
2
In a large bowl, using an electric mixer, beat together pumpkin, brown sugar, milk, egg, pumpkin pie spice, ginger and 1/2 tsp. salt.
3
Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle, so each muffin cup has 8 wonton wrapper corners sticking up.
4
Combine apple, juice, cinnamon, and salt in a bowl; toss to coat. Heat a medium skillet over medium heat. Add oil; swirl to coat.
5
Evenly divide pumpkin filling from step 1 among muffin cups; smooth filling with back of a spoon and sprinkle with pecans.
6
Add apple mixture
7
Bake until wontons are crispy and browned, 13-17 minutes. (Make sure to check after 3-4 minutes to see if edges of tartlets start to burn. If they do, cover pan loosely with foil and continue baking until filling is set.)
