Dessertschocolatewithgrace5.0
Pumpkin Pie Truffles
A soft, spiced pumpkin center with a white chocolate shell, these little pumpkin pie truffles are addicting. You're going to want more than one.
👥 25 Servings⏱️ Prep & Cook: 5h 20m⏳ Prep: 20 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- microwave
📝 Preparation Steps
1
Beat together the cream cheese and powdered sugar until smooth. Add the pumpkin and beat until smooth. Stir in the finely crushed graham cracker crumbs and pumpkin pie spice. The finer the graham crackers are crushed the smoother the truffles will be. I like to pulse mine in the blender until very fine.
cream cheese (softened)4 ouncespumpkin pie spice1 teaspoon
2
Add the 4 ounces of melted white chocolate and stir until smooth. The mixture will be thick, but still soft. Cover and chill in the refrigerator for at least ⏱️ 4 hours until cold and firm. The graham crackers will absorb the moisture, thickening the mixture so it can be rolled into balls.
white chocolate (melted)4 ounceswhite chocolate (for dipping)8 ounces
3
After the dough is chilled, roll the truffle mixture into 1 inch balls. The mixture will still be soft, but workable. Chill the truffle balls in again until firm, at least ⏱️ 30 minutes.
4
In a deep container suitable for dipping, melt the 8 ounces of white chocolate in the microwave in ⏱️ 10 second intervals until melted and smooth.
white chocolate (melted)4 ounceswhite chocolate (for dipping)8 ounces
5
Dip the chilled balls into the white chocolate and place on parchment paper to harden. You may sprinkle with additional graham cracker crumbs for garnish. Store in the refrigerator.
white chocolate (melted)4 ounceswhite chocolate (for dipping)8 ounces
Nutrition Facts
serving Size
1 truffle
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