After looking at a recipe for sweet potato tots i figured why not try it with canned pumpkin. And it worked amazingly well.
mixed 140g pumpkin puree with 7g white rice flour so it was a little less wet. This made it scoopable and rollable.
I took a 1/2 tbsp measuring spoon and scooped out some of the mix rolled it up and made tots then rolled each tot in a finely shredded coconut and put on a greased sheet of foil.
popped int he oven at 400 for 20 mins. Came out exactly like tater tots crispy on the outside and smooth on the inside.
I baked some of the sweet potato variety along with these, and while they were good too, they were not half as good as the the pumpkin ones. Also less carbs and calories!