Rinse and peel the potatoes. Grate the peeled potatoes into a bowl.

Peel the pumpkin and grate into the bowl.

Peel the onion and dice into small pieces. Mix the potatoes, pumpkin, and onion together.

Mix in the eggs and sprinkle in the flour.

Season with kosher salt and freshly ground pepper and combine thoroughly.

Divide the mixture into 16 portions and flatten into pancakes. If the mixture is not holding together, mix in more flour, one tablespoon at a time.

Squeeze the liquid out of each pancake.

Heat a layer of the clarified butter in a large skillet. Place a platter by the stove.

Add the pumpkin potato pancakes to the pan. If bits of the pancake scatter around the pan, use a spatula to scrape everything back into a pancake shape and flatten with the spatula. You may have to do this a few times to keep the shape.

Fry the potato pancakes on both sides until golden.

Remove the pumpkin potato pancake from the pan and place on a platter. You can use the spatula but if the pancake seems too delicate, slide it onto the platter directly from the pan.

Season the sour cream with salt, freshly ground pepper and ground nutmeg.

Serve the pumpkin potato pancakes with the seasoned sour cream and apple sauce.