In a medium bowl, whisk together 1 cup of pumpkin puree, 1 large egg, and 2 tablespoons of honey until smooth and well combined. Add in 1 tablespoon of finely chopped fresh sage, a pinch of salt, and a dash of black pepper.

Fold in 3/4 cup of all-purpose flour and 1 teaspoon of baking powder into the pumpkin mixture using a spatula until a thick batter forms.

In a large skillet, pour in enough neutral oil to cover the bottom, about 1/4 inch deep, and heat it over medium heat until around 350°F.

Drop heaping tablespoons of the batter into the hot oil and fry for about 2-3 minutes or until golden brown. Flip and cook for another 2-3 minutes.

Remove the fritters from the oil using a slotted spoon and let them drain on a wire rack. Serve warm immediately.

In a small bowl, combine 1 cup of Greek yogurt with 1 tablespoon of lemon juice, plus a pinch of salt and black pepper. Whisk until smooth.