White Chocolate Pumpkin Pie Truffles

December 21

Today I am getting a head start on a few of my holiday tasks….one of which is my holiday baking.  Since my oven is going to be full of cookies later, I decided that I would also do a little candy making!  These White Chocolate Pumpkin Pie Truffles are the perfect 2 bite holiday treat!  Once your teeth break through the rich and creamy white chocolate shell and your taste buds hit the pumpkin pie filling, you’ll want to keep the entire tray for yourself. If you decide to share them with others, they make the perfect holiday gift!


White Chocolate Pumpkin Pie Truffles

  •  2 – 12 ounce bags white chocolate chips
  • 1 cup pumpkin puree
  • ¾ cup graham cracker crumbs
  • 3 teaspoon pumpkin pie spice
  • ¼ teaspoon iodized salt
  • 4 ounces cream cheese, softened
  • 2 tablespoons amaretto liquor

In a medium bowl, combine pumpkin puree, graham crackers, pumpkin pie spice, salt, cream cheese and amaretto. Using a hand mixer, blend until smooth. Chill for 2-3 hours or until able to be formed into balls. Add more graham cracker crumbs if needed. (Mixture won’t form perfect balls and will be a little on the loose side.) Place in freezer and chill until hard. Form pumpkin mixture into bite-sized balls. Make them on the small side because the 2 layers of white chocolate will add a lot of bulk. Melt white chocolate in microwave. Start with 1 minute, and then stir every 30 seconds until mixture is smooth. Dip pumpkin balls into white chocolate and place on a sheet tray lined with parchment paper or a silicone mat. Chill until hardened and repeat dipping process one more time. Store the truffles in your refrigerator for up to 1 week or freezer for up to 3 months. Makes 12-18 truffles (depending on size preference.)


Posted by on December 21, 2013 in Desserts

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