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!
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 the 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 cool, 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.