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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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
16
Yield:
16 Pumpkin Balls
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

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  • 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.

  • Bake in preheated oven until firm and hot, about 15 minutes.

  • 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.

Nutrition Facts

101 calories; protein 1.5g; carbohydrates 5.9g; fat 8.1g; cholesterol 18.3mg; sodium 145.6mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2008
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! Read More
(11)

Most helpful critical review

Rating: 3 stars
04/18/2014
tasty. needs more time in the oven to crisp up a bit more. may try panko next time. Read More
(1)
22 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2008
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! Read More
(11)
Rating: 5 stars
02/16/2010
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. Read More
(9)
Rating: 5 stars
10/15/2009
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! Read More
(8)
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Rating: 4 stars
09/29/2009
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. Read More
(8)
Rating: 5 stars
05/12/2009
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! Read More
(6)
Rating: 4 stars
11/04/2009
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. Read More
(5)
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Rating: 4 stars
11/30/2010
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. Read More
(4)
Rating: 5 stars
11/02/2010
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! Read More
(3)
Rating: 5 stars
04/13/2010
These are fantastic my kids can't stop raving about them. You can certainly make everything a few days in advance and just reheat. We are calling them foxy cleopatras as it sounds a bit more appetizing and exciting. Read More
(3)
Rating: 3 stars
04/18/2014
tasty. needs more time in the oven to crisp up a bit more. may try panko next time. Read More
(1)
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