Pumpkin Pie Truffles
These Pumpkin Pie Truffles offer a fun and bite-sized twist on the classic fall dessert, combining creamy pumpkin filling with a white chocolate coating for an irresistible treat.
Servings: 24 servings
Ingredients
- 1 cup canned pumpkin puree make sure it's pure pumpkin, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground nutmeg
- 2 cups white chocolate chips or chopped white chocolate ensure no non- additives
- 1 teaspoon vanilla extract pure and alcohol-free
- 2 cups crushed graham crackers use a -certified brand or substitute with crushed digestive biscuits
- 0.5 cup powdered sugar
- pinch salt optional: to enhance flavor
Instructions
- In a mixing bowl, combine the canned pumpkin puree with pumpkin pie spice, cinnamon, ginger, nutmeg, and vanilla extract. Stir well to evenly distribute the spices throughout the pumpkin.
- Add the crushed graham crackers and powdered sugar to the spiced pumpkin mixture. Mix thoroughly until the ingredients are well combined and you have a dough-like consistency that can be shaped. If the mixture feels too wet, add a little more crushed graham crackers until it firms up enough to roll.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling will make the mixture easier to handle and help the flavors meld together.
- Once chilled, use a tablespoon or small cookie scoop to portion out the mixture. Roll each portion between your palms to form smooth, even balls. Place the formed truffles on a parchment-lined baking sheet.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each until smooth and fully melted. Alternatively, use a double boiler on low heat to melt the chocolate gently.
- Using a fork or dipping tool, dip each truffle into the melted white chocolate, fully coating it. Allow excess chocolate to drip off before placing the coated truffle back onto the parchment paper.
- (Optional) Before the chocolate sets, sprinkle a tiny pinch of cinnamon or crushed graham cracker crumbs on top for an extra touch. Refrigerate the truffles for at least 30 minutes or until the coating hardens.
Equipment
- Mixing Bowl
- Plastic Wrap
- Microwave-safe bowl
- Fork or dipping tool
- Parchment-lined baking sheet
- Tablespoon or Small Cookie Scoop
Notes
Make sure the pumpkin puree is well-drained if it seems watery to avoid a runny mixture. Use a food processor or place graham crackers in a sealed bag and crush with a rolling pin for even crumbs. Work quickly when dipping the truffles in chocolate to avoid melting the coating. Store your truffles in an airtight container in the fridge to maintain freshness and texture. For a smoother coating, temper your white chocolate if you’re feeling adventurous. If you want to make this recipe nut-free, double-check the chocolate and graham crackers to ensure they’re processed in a nut-free facility.