Whisk together pumpkin, yogurt brown sugar, and pumpkin pie spice until well combined.
Spread out egg roll wrappers with one point directly to you and one pointing away and place ¼ cup of mixture across the center.
Fold up the bottom corner, wet your finger and run it across the edge of all remaining sides.(This acts as a glue)
Fold sides inward, pressing the egg roll wrapper together lightly.
Tuck and roll the final corner, pressing wrappers well to each other to form a seal, add a touch more water if needed to make sure its sealed, or your filling will leak out.
Place eggrolls on a parchment paper lined or non stick sprayed baking sheet ( or I use a pizza stone). Coat the tops of your eggrolls lightly with nonstick spray to crisp them up a bit. Bake for 11-13 minutes until crisp and browned.
Recipe by You Brew My Tea at https://www.youbrewmytea.com/weight-watchers-baked-pumpkin-pie-eggroll/