Pumpkin Truffles
Indulge in these creamy pumpkin truffles, bursting with fall flavors and a silky chocolate coating, perfect for any seasonal gathering.
Ingredients
Main Ingredients
- 1 9-inch pumpkin pie, prepared Feel free to use homemade or store-bought; just ensure it’s delicious!
- 32 ounces vanilla almond bark Brand recommendation: Ghirardelli for its smooth melting quality.
- 1 stick room temperature butter Optional enhancements
Optional Toppings
- crushed graham crackers
- chopped nuts
- festive sprinkles
Instructions
Preparation
- Start by lining two baking sheets with parchment paper.
- In a large mixing bowl, crumble the entire prepared pumpkin pie until completely blended.
- Using a 1-tablespoon cookie scoop, drop balls of the pie mixture onto the first lined baking sheet, spacing them out evenly.
- Place the sheet in the freezer for 25-30 minutes or until the truffles are firm enough to handle.
Dipping
- Remove the truffles from the freezer and roll each portion into a smooth ball.
- Return them to the freezer for an additional 30 minutes until they are nicely firm.
- Melt the vanilla almond bark in a microwave-safe bowl, stirring every 15 seconds until smooth.
- Remove the truffles from the freezer and dip each one in the melted almond bark.
- Place the dipped truffle onto the second lined baking sheet and repeat for all.
Setting & Storage
- Chill all dipped truffles in the refrigerator for about 30 minutes or until the almond bark has set completely.
- Store your pumpkin truffles in an airtight container in the refrigerator for up to 2 weeks.
Notes
Truffles can be made ahead and stored in the fridge. For longer storage, freeze them in an airtight container for up to three months.