Irresistible Pumpkin Sage Wontons with Brown Butter

Posted on October 29, 2025

Imagine biting into a delicate, crispy wonton filled with creamy pumpkin and fragrant sage, topped with a decadent drizzle of nutty brown butter. It’s the kind of dish that feels like a warm autumn hug—perfect for impressing your guests, treating yourself, or adding a unique twist to your holiday spread. These irresistible pumpkin and sage wontons with brown butter are a delightful blend of sweet, savory, and aromatic flavors, wrapped in golden perfection. I can’t wait to share this recipe with you—it’s a true showstopper!

I first stumbled upon the idea for this recipe during a cozy fall evening when I had a leftover can of pumpkin puree and some wonton wrappers in the fridge. Sage was growing wild in my backyard, and I thought, why not try something new? After a little experimentation, these dreamy pumpkin and sage wontons were born, and they’ve been a family favorite ever since. Trust me, you’ll want to make a double batch because these disappear fast!

Why You’ll Love This Recipe

Perfect blend of flavors: The sweet and earthy pumpkin pairs beautifully with the aromatic sage and the nutty richness of brown butter.
Great for fall: This recipe feels like fall on a plate—warm, comforting, and full of seasonal vibes.
Easy to make: While they may look fancy, these wontons come together in no time with simple ingredients and straightforward steps.
Versatile: Great as an appetizer, snack, or even a main dish when served with a side salad.
Impressive presentation: The crisp wontons drizzled with golden brown butter are a feast for both the eyes and the palate.

What makes these pumpkin and sage wontons stand out is the balance of flavors and textures. The creaminess of the filling contrasts beautifully with the crunch of the fried wonton wrapper, while the brown butter adds a luxurious touch. Whether you’re serving them for a holiday gathering or a cozy night in, they’re sure to be a hit. Plus, they’re customizable to suit dietary preferences or seasonal ingredient availability!

What Ingredients You Will Need

This recipe uses simple, readily available ingredients that come together to create an unforgettable dish. Here’s what you’ll need:

Wonton wrappers: Look for thin, square wrappers in the refrigerated section of your grocery store.
Pumpkin puree: Use canned pumpkin puree for convenience, or make your own from roasted pumpkin for an extra homemade touch.
Sage leaves: Fresh sage is best for its bold, earthy flavor.
Parmesan cheese: Grated for a salty, nutty kick that complements the pumpkin perfectly.
Ricotta cheese: Adds creaminess to the filling.
Nutmeg: Just a pinch to enhance the pumpkin’s natural sweetness.
Salt and pepper: For seasoning to taste.
Butter: Unsalted butter for making that dreamy brown butter sauce.
Olive oil: For frying the wontons (you can also use vegetable oil).

Optional substitutions include swapping ricotta for cream cheese or using pecorino romano instead of parmesan. If you’re vegan, you can use plant-based alternatives for the cheese and butter—just make sure they’re high quality for the best results!

Equipment Needed

Here’s what you’ll need to make these irresistible pumpkin and sage wontons:

Mixing bowls: For combining the filling ingredients.
Small spoon: Perfect for scooping the filling into the wonton wrappers.
Pastry brush: To seal the edges of the wontons (you can use your finger instead).
Skillet or frying pan: For frying the wontons and making the brown butter sauce.
Plate with paper towels: To drain excess oil from the fried wontons.

If you don’t have a pastry brush, just dip your finger in water to seal the wonton edges—it works just as well. A non-stick skillet is ideal for frying the wontons, but a heavy-bottomed pan works too. And if you’re short on mixing bowls, you can combine everything in a single bowl—it’s a little messy but totally doable!

Preparation Method

Make the filling: In a mixing bowl, combine 1 cup (240g) of pumpkin puree, 1/2 cup (120g) of ricotta cheese, 1/4 cup (30g) of grated parmesan cheese, 1/4 teaspoon of nutmeg, and a pinch of salt and pepper. Mix until smooth and well combined.
Prepare the wonton wrappers: Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper.
Seal the wontons: Use a pastry brush or your finger to moisten the edges of the wonton wrapper with water. Fold the wrapper diagonally to form a triangle and press the edges to seal. Make sure there are no air pockets around the filling.
Heat the oil: In a skillet, heat 1/4 cup (60ml) of olive oil over medium heat until shimmering. Test the oil by dropping in a small piece of wonton wrapper—it should sizzle gently.
Fry the wontons: Working in batches, place the wontons in the skillet, being careful not to overcrowd. Fry for 1-2 minutes per side, or until golden and crisp. Transfer to a plate lined with paper towels to drain excess oil.
Make the brown butter: In a separate pan, melt 1/4 cup (60g) of unsalted butter over medium-low heat. Stir continuously until the butter turns golden brown and smells nutty, about 3-5 minutes. Add a few fresh sage leaves to the butter for extra flavor.
Assemble and serve: Arrange the fried wontons on a serving platter and drizzle with the brown butter sauce. Garnish with additional sage leaves if desired.

Cooking Tips & Techniques

Want to make sure your pumpkin and sage wontons turn out perfectly every time? Here are some tips I’ve learned along the way:

Don’t overfill: It’s tempting to load up the wonton wrappers, but too much filling can cause them to burst during frying.
Seal tightly: Make sure the edges are completely sealed to prevent the filling from leaking out.
Keep the wrappers moist: Wonton wrappers can dry out quickly, so cover them with a damp kitchen towel while you’re working.
Watch the butter: Brown butter can go from perfect to burnt in seconds—keep a close eye and stir constantly.
Batch fry: Fry the wontons in small batches to ensure they cook evenly and don’t stick together.

And here’s a pro tip: If you’re hosting a party, you can make the wontons ahead of time and freeze them. Just fry them straight from frozen—no need to thaw!

Variations & Adaptations

Here are some fun ways to mix things up and make this recipe your own:

Sweet twist: Add a tablespoon of honey or maple syrup to the pumpkin filling for a touch of sweetness.
Spicy kick: Sprinkle a pinch of cayenne or red pepper flakes into the filling for a little heat.
Gluten-free option: Use rice paper wrappers instead of wonton wrappers for a gluten-free version.
Cheese swap: Try goat cheese or cream cheese in place of ricotta for a tangy flavor.
Bake instead of fry: For a lighter option, brush the wontons with oil and bake at 375°F (190°C) for 12-15 minutes, flipping halfway through.

Personally, I love adding a touch of honey to the pumpkin filling—it creates a beautiful balance with the savory notes of sage and parmesan. Don’t be afraid to experiment and find your favorite combo!

Serving & Storage Suggestions

These pumpkin and sage wontons are best served warm, straight out of the pan. Arrange them on a platter, drizzle generously with brown butter, and garnish with fresh sage leaves for an elegant presentation. Pair them with a crisp white wine or warm apple cider for the ultimate autumn vibe.

If you have leftovers (unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for 5-7 minutes to restore their crispiness. You can also freeze uncooked wontons for up to 1 month—just fry them directly from frozen when you’re ready to enjoy!

Nutritional Information & Benefits

Here’s a rough estimate of the nutritional breakdown per serving (4 wontons):

Calories: 220
Protein: 5g
Fat: 12g
Carbohydrates: 22g

The pumpkin filling is rich in vitamin A and antioxidants, while the sage adds anti-inflammatory properties. Using ricotta and parmesan keeps the protein content high, and the brown butter adds a satisfying indulgence. If you opt for baked wontons, you’ll reduce the fat and calorie count significantly!

Conclusion

If you’re looking for a recipe that’s equal parts comforting and impressive, these pumpkin and sage wontons with brown butter are a must-try. They’re easy to make, packed with seasonal flavors, and versatile enough to suit any occasion. Whether you’re entertaining guests or just treating yourself, this dish is guaranteed to leave everyone coming back for more.

I love this recipe because it’s a reminder that even simple ingredients can create something truly special. Plus, it’s a great way to celebrate the flavors of fall in a creative and delicious way!

If you try this recipe, I’d love to hear what you think! Leave a comment below or share your own variations—I’m always looking for new ideas. Happy cooking!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast fresh pumpkin until tender, then puree it until smooth. It’ll add a lovely homemade touch.

What can I use instead of wonton wrappers?

Rice paper wrappers or even small sheets of phyllo pastry can work as substitutes. Just be mindful of cooking times.

Can I make these ahead of time?

Yes! Freeze the assembled wontons in a single layer on a baking sheet, then transfer to a freezer bag. Fry them straight from frozen.

How do I prevent the wontons from sticking together while frying?

Always fry them in small batches and make sure they aren’t crowded in the pan. Use enough oil and keep the heat consistent.

Are these wontons vegetarian?

Yes, this recipe is vegetarian-friendly. Just double-check your parmesan cheese to ensure it’s not made with animal rennet if that’s a concern.

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