Mini Pumpkin Sage Balls with Balsamic Creme Fraiche Recipe -
Mini Pumpkin Sage Balls with Balsamic Creme Fraiche Recipe
  • READY IN 50 mins

Mini Pumpkin Sage Balls with Balsamic Creme Fraiche

Recipe by  

"An easy appetizer that isn't cheese! These baked pumpkin balls will really impress company. They're sprinkled with fried sage leaves and served with a tangy dipping sauce."

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Ingredients Edit and Save

Original recipe makes 16 Pumpkin Balls Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. Heat canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.
  3. Bake in preheated oven until firm and hot, about 15 minutes.
  4. Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth. To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2008

My friend and I made these for a dinner party and everyone raved. Even the skeptics were won over. Delicious! We did substitute actual creme fraiche for the whipping cream. I need to get back in my kitchen and make these for everyone I know!

Most Helpful Critical Review
Apr 18, 2014

tasty. needs more time in the oven to crisp up a bit more. may try panko next time.


20 Ratings

Feb 16, 2010

Absolutely awesome Recipe - so unique and fun for the holidays! I made these during Halloween & Thanksgiving and my whole family loved it. I used olive oil intead of canola ...and to make it healthier I used fat free greek yogurt instead of both sour cream and whipping cream.

Oct 15, 2009

Wasn't quite sure because I'm not the biggest pumpkin fan, but these were DELISH! I also used real Creme Fraiche because it was local, as well as some rasberry balsamic that I bought at the farmers market. These were SO good. Will be making quite a bit over the holiday season!

Sep 29, 2009

Very easy to do and tasted great. I actually bought a cooking pumpkin and cooked it in oven until soft and then smashed it up. Didn't have sour cream so didn't make the dip but thought they tasted great without it. I also added a dash of red crushed peppers for some spice.

May 12, 2009

I am one of those people who make a recipe once, then make it completely different the next time so it's better. This recipe, however, needs NOTHING. I made them for Mother's Day brunch and they were DELICIOUS!

Nov 04, 2009

Very tasty. I was expecting more pumpkin flavor, and these reminded me more of stuffing, so maybe I'll cut down the bread crumbs and add a bit more pumpkin next time and hope it keeps its shape/texture.

Nov 30, 2010

These were a creative substitution for stuffing. They didn't taste at all like pumpkin but they were easy to make & tasted very good. These balls are very small so if you want to double the recipe, I suggest not making more creme fraiche to go with it. The dip was ample for at least 2 batches.


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  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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