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"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." — cocojo761
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3 tablespoons canola oil
1/2 cup finely diced onion
2 teaspoons minced garlic
2 1/2 teaspoons chopped fresh sage
3/4 cup pumpkin puree
3/4 cup dry bread crumbs
1 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups vegetable oil for frying
1 sprig fresh sage leaves
1/4 cup sour cream
1/4 cup heavy whipping cream
1 teaspoon white sugar
1 tablespoon balsamic vinegar
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!
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.
16 Ratings
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!
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!
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.
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.
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.
Mmm. GOOD. I mean, eyes rolling back in the head good. Even the 10 year old loved it. Can't wait to make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Pumpkin Sage Balls with Balsamic Creme Fraiche
Serving Size: 1/16 of a recipe Servings Per Recipe: 16 Amount Per Serving Calories: 101 Calories from Fat: 73
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