Taste of Holidays: Pillowy soft pumpkin pie surrounded by vanilla shell in bite-sized portions.
The essence of fall. This exquisite treat features a velvety chocolate shell
embracing a rich, creamy pumpkin filling infused with cinnamon, nutmeg, and
cloves. Each bite delivers a harmonious blend of autumnal flavors. Perfect
for personal enjoyment or festive gatherings, our Pumpkin Pie Truffle is a
celebration of the season's bounty, offering a decadent fusion of
tradition and gourmet indulgence in every bite-sized delight. Savor the
warmth and nostalgia of autumn with this irresistible confectionary
creation.
Ingredients:
| Savings | $$$$ |
| Prep Time | 15 min |
- 20 graham crackers or 300g vanilla wafers
- 2 1/2 ounces cream cheese
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 cups white chocolate or white chocolate almond bark
Instructions:
- In a food processor, pulse graham crackers until fine. Place in a bowl and set aside.
- Into the same food processor, add your cream cheese, pumpkin puree, pumpkin pie spice, and vanilla, and mix until smooth. Add the graham cracker crumbs back in and continue mixing until incorporated. Scrape down the sides as needed. Place mixture into a bowl and refrigerate for 30 minutes.
- While the mixture is cold, roll it into 1-inch balls and place them on wax paper. Freeze the truffles for at least two hours or up to overnight.
- Melt your white chocolate and then dip truffles one at a time to evenly coat each one. Set on wax paper to harden. Dip the truffles a second time. While the truffles are still wet, sprinkle the top with a dusting of pumpkin pie spice and let the truffles harden completely.
Note, you do not need a food processor. If you don't have a food processor, add graham crackers or vanilla crackers to a bowl or zip-top bag and smash until the crackers resemble granulated sugar.