Pumpkin Pie Truffles
These Pumpkin Pie Truffles are turning Classic Pumpkin Pie into something bite sized and giving you a new way to look at tradition and pumpkin as a whole!
One of my all-time favorite things about Fall-time is pumpkin. Pumpkin everything: Pumpkin Spice Latte from Starbucks, pumpkin pies (normal sized and of course mini’s), and I especially love pumpkin décor for the house. Pumpkin might even be circulating in my blood.
Written by: Carla of Carla’s Confections Blog
I love to be able to seek out unconventional uses of pumpkin too, such as in these Pumpkin Pie Truffles. It almost doesn’t make sense to make a pumpkin pie into a truffle, but once you take your first bite, you won’t be able to stop yourself. And that is when you know you’ve done the right thing.
I found a recipe that is pretty similar to mine a few weeks back, and although I thought that one looked amazing, I wanted to give it my own spin. I am really impressed with the turnout of these Pumpkin Pie Truffles, and I hope you love them as much as I do.
For this recipe you will need pumpkin, pumpkin pie spice, cream cheese, graham cracker crumbs, powdered sugar, and then dark chocolate to coat them. You could also use milk or white chocolate, but I am of the mindset that dark chocolate and pumpkin are best friends. Feel free to go your own route there though.
When you are dipping these truffles in chocolate, it may be best to have a few different bowls of the chocolate. The truffle mixture is pretty soft, even after hardening in the freezer for a little while, and it will start to “contaminate” the chocolate. I dipped mine in two different bowls of chocolate to make sure the chocolate texture didn’t get too altered in the dipping process.
I also wanted to show various ways of decorating, so you can feel free to decorate as desired, but my personal favorite is the chocolate drizzle with pumpkin pie spice on top. That way people really know what they are getting into when they take a bite. And what a great bite that will be!
What are some of your favorite pumpkin recipes?
Looking for more Pumpkin Recipes?
Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.
Pumpkin Pie Truffles
Yield: 2 dozen
Prep Time:30 minutes, plus freezing time
Total Time:2 hours
Amazingly delicious pumpkin pie turned bite sized into these Pumpkin Pie Truffles, and dipped in delicious dark chocolate!
1 cup pumpkin
1 1/2 cup graham cracker crumbs
1 heaping tsp pumpkin pie spice
1 (8 oz) package cream cheese, softened
7 heaping Tbsp powdered sugar
1 (11.5 oz) package dark chocolate chips
1/4 cup Canola oil, or enough to get desired dipping consistency
Add the pumpkin, pumpkin pie spice, graham cracker crumbs, softened cream cheese and powdered sugar all into the bowl of a stand mixer and mix well to combine.
Place mixture in freezer for 30 minutes to harden. Once hardened slightly, remove from freezer, and using a 1" cookie scoop, scoop out balls of dough, forming slightly in the palm of your hand. Place on a parchment-lined cookie sheet. Continue until all the dough is used up, and place back in freezer for another 30-60 minutes to harden.
Melt the chocolate with the oil in a microwave-safe dish in 30 second intervals in the microwave, stirring after every 30 seconds, until the chocolate is fully melted. Divide the chocolate into two separate dipping bowls (for ease of dipping), and add in any additional oil if needed to thin out.
Using a fork, dip the hardened truffles into the chocolate mixture to fully cover. Remove, tap on the edge of the bowl to remove any excess chocolate, and slide back onto the parchment lined cookie sheet.
Continue until all truffles are coated, switching dipping bowls if the first chocolate bowl gets too much pumpkin mixture in it. Decorate as desired, drizzling more chocolate on top, sprinkling more pumpkin pie spice over the top, both, or none at all.
Store in the refrigerator until ready to eat, up to two weeks.
Storing the truffles at room temperature will make them too soft, and freezing them will make them too hard to eat. Storing in the fridge is the ideal way to eat them.
Adapted from Six Sister's Stuff