Looking for all the flavor of the Fall season without the baking? Introducing our new favorite pumpkin food...Pumpkin Pie Truffles. Don’t worry, our team of pie baking pros will keep the pies going so you can give your oven a break. ;) Pumpkin Pie Truffles are fun to make and the perfect sweet treat to share at your next gathering with friends and family. While no baking is required, they do need some chill time, so be sure to allow enough time to make them as well as enough fridge space for a cooking sheet. Now, watch our quick video for the simple how to. For a printable version of this recipe click here.
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What you need:
½ cup cream cheese (room temperature)
2 Tablespoons of confectioners’ sugar
⅓ cup pumpkin puree
1 ¾ cup graham cracker crumbs
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
Topping
11 oz. white chocolate, coarsely chopped
Fall sprinkles, chopped pecans, toffee bites, or extra graham crackers and cinnamon
What to do:
In a bowl, mix together cream cheese and confectioners’ sugar until creamy. Add pumpkin puree and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated. The mixture should be thick and smooth. Refrigerate dough for at least 1 hour.
Line a large baking sheet with parchment paper. Set aside.
Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment lined cookie sheet and chill the truffles for 30 more minutes.
Melt the chocolate just before taking out the truffles from the refrigerator. Use a double boiler or microwave in 30 second increments at 50% power. Let the chocolate sit for a minute to cool slightly.
Dip the truffles one at a time into the melted chocolate. When lifting the truffle out of the chocolate, tap the dipping tool gently on the side of the bowl to allow excess chocolate to drop off.
Place truffles back onto the baking sheet and immediately sprinkle with topping of your choice. Allow chocolate to completely set in the refrigerator before serving.
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