Go Back
Print
Pumpkin Pie Truffles

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!

Course Dessert
Cuisine Thanksgiving
Keyword chocolate pumpkin pie truffles, no-bake pumpkin balls, pumpkin balls
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 18 truffles
Calories 76 kcal
Author Denisse

Ingredients

  • 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

Instructions

  1. Melt white chocolate in a double boiler (or in a microwave-safe bowl for 45 seconds, then in 15-second intervals, until completely melted).

  2. 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.

  3. 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.

  4. Roll the chilled mixture into 1 inch balls, place on a parchment-lined baking sheet and freeze for about 15 minutes.

  5. 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.

  6. Immediately garnish each truffle with reserved graham cracker crumbs and chill for at least 1 hour before serving.

Recipe Notes

  • I recommend you use high quality white chocolate instead of white chocolate chips which are often meant to hold their shape when heated and dont melt nicely.¬†
  • You can make your own pumpkin spice mix by combining 1 tsp of cinnamon with 1/4 tsp each or cloves, nutmeg, ginger and allspice.
  • When melting your chocolate in the double boiler, always melt¬† it over very low heat - do not boil the water. Moisture is the enemy of melting chocolate and it can cause melted chocolate to stiffen. Don't let any water get into the chocolate. This is also why you should not cover the double boiler, condensation will drip in.