PREHEAT oven to 350° F.
MIX pumpkin pie mix, ricotta cheese, sage and bouillon in medium bowl until well blended.
PLACE 2 rounded tablespoons of mixture in center of each wrapper. Fold edge over filling to form a half circle. Crimp edges to seal. Place on baking sheet. Brush with beaten egg.
BAKE for 30 to 35 minutes or until golden. Serve warm.
Cook’s Tip: Serve with whipped cream or ice cream, if desired.