1. Heat 1 tsp. oil over low-medium heat in a medium saute pan. Cook the onions until translucent, or for about 5 minutes.
2. Stir together pumpkin puree and cooked onions. Evenly spread pumpkin puree onto one tortilla. Place the other tortilla on top.
3. Heat the additional 1 tsp. of oil in that same saute pan and cook the tortilla until crispy on one side, then carefully flip and cook the other side. Remove from heat and let sit for 2-3 minutes before slicing into wedges.