These Pumpkin Pie Truffles would make an adorable addition to any Thanksgiving dessert spread.
Am I right or am I right?
I love making truffles because you can pack a whole bunch of flavor into a tiny bite-sized treat. Besides these Pumpkin Pie Truffles, I also love making my Grapefruit Vanilla Bean Truffles and my White Chocolate Meyer Lemon Truffles during the holiday season.
These Pumpkin Pie Truffles are perfect if you don’t want to indulge in a whole slice (or 3) of pie, but still want to satisfy that sweet tooth. They contain all the pumpkin pie goodness your heart desires in one or two bites: the creamy pumpkin filling, the warm fall spices, even the graham cracker crumbs!
They’re all in there, enrobed in a decadent coating of dark chocolate.
How to make Pumpkin Pie Truffles:
- First we melt good quality white chocolate. My favorite is a bar of Vahlrona because it melts more easily than white chocolate chips. Sometimes white chocolate chips are designed to hold their shape when baking, so when you try to melt them you end up with a seized up glob of white chocolate. No fun.
- Next, add pumpkin puree, graham cracker crumbs, cream cheese, powdered sugar and pumpkin pie spice to the melted white chocolate and stir until combined. Chill this mixture in the refrigerator for a couple of hours before rolling it into balls. Then chill the balls in the freezer for about 15 minutes so they’ll keep their shape when dipped into the melted dark chocolate
- Meanwhile you can toast the additional graham cracker crumbs with a little bit of butter that will serve as the garnish on top of the truffles.
- When the truffle filling has set, melt the dark chocolate in a shallow bowl and dip each ball into the melted chocolate. I find that using a fork to handle the truffles yields the best result because you can drain the excess chocolate back into the bowl through the tines of the fork.
How long do truffles last?
Because these pumpkin pie truffles contain cream cheese, it’s best to store them in the refrigerator if they are not consumed right away. They’ll keep for about a week in the fridge, or up to six months in the freezer! If freezing, be sure to store them in an airtight container.
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Pumpkin Pie Truffles
These pumpkin pie truffles are perfect for when you're craving all the flavors of pumpkin pie but don't actually want to go to the trouble of making an entire pie!
- 1/2 cup white chocolate chopped
- 1/4 cup pumpkin puree
- 2/3 cup graham cracker crumbs plus 2 tablespoons
- 1 ounce cream cheese room temperature
- 1 tablespoon powdered sugar
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- 1/2 tablespoon unsalted butter
- 6 ounces dark chocolate, chopped
Melt white chocolate in a double boiler (or in a microwave safe bowl for 45 seconds, then in 15 second intervals, until completely melted).
In a food processor, combine white chocolate, pumpkin puree, 2/3 cup graham cracker crumbs, cream cheese, powdered sugar, pumpkin pie spice and salt. Transfer to a bowl, cover and chill mixture for at least 2 hours.
Meanwhile heat butter in a small skillet. Add remaining 2 tablespoons graham cracker crumbs and stir to combine. Toast for about 2 minutes, then remove from heat and set aside.
- Roll the chilled mixture into 1 inch balls, place on a parchment lined baking sheet and freeze for about 15 minutes.
Melt dark chocolate in a double boiler. When chocolate has melted, dip truffles individually into melted chocolate using a fork to drain off the excess chocolate (it helps to tap the wrist of the hand that is holding the fork with your other hand). Use a spoon to gently slide the truffle off of the fork and onto the baking sheet. If chocolate begins to cook, return to the double boiler briefly before continuing to dip truffles.
Immediately garnish each truffle with reserved graham cracker crumbs and chill for at least 1 hour before serving.