Pumpkin Pie Truffles Recipe

Made with leftover pumpkin pie, this pumpkin pie truffles recipe requires just two ingredients, is no-bake, and will disappear just as fast as you make them. 

A light, easy, and creative dessert for Thanksgiving, Friendsgiving, or just because.

Pumpkin Pie Truffles Recipe Introduction

Fall is synonymous with the warm, inviting flavors of pumpkin pie. But what if you could take that beloved taste and transform it into bite-sized delights?

Enter pumpkin pie truffles!

These little treats combine the creamy texture of truffles with the iconic taste of pumpkin pie, enveloped in a shell of melted chocolate. Whether you’re a white chocolate lover, dark chocolate enthusiast, or somewhere in between, this truffle recipe offers something for everyone.

Table of Contents

Why You’ll Love This Pumpkin Pie Truffle Recipe

• Two words: two ingredients. Mix-ins and toppings are up to you.
• It’s a great way to use leftover pie from Thanksgiving.
• This recipe doesn’t require measurements. Use a whole pie or just a couple of slices.
• You don’t need a food processor.
• It’s a great recipe to make at the last minute.
• It will impress your guests!

Pumpkin Pie Truffles Recipe Ingredients

This recipe really just requires two ingredients! However, feel free to get creative with pumpkin pie mix-ins and toppings.

1. Pumpkin pie
2. Chocolate
3. Pecans (optional)
4. White chocolate chips (optional)
5. Fall nonpareils (optional)

Pumpkin Pie Truffles Recipe Equipment

1. Baking tray
2. Cooling rack
3. Parchment paper or wax paper
4. Hand mixer or food processor
5. Mixing bowls
6. Spatula
7. Cookie scooper

How To Make A Pumpkin Pie Truffles Recipe

• First, line a baking tray with parchment paper and place a wire rack on top. Set aside.
• Next, transfer the pumpkin pie from its pan to a large bowl and mash it into chunks (1″-2″ pieces) with a spatula.
• If using a hand mixer: beat the pie chunks in the mixing bowl with a hand mixer.
• If using a food processor: transfer the pie chunks to the food processor and blend well.

• Then, split the mashed pie into three separate bowls.
• Add the white chocolate chips to one bowl and mix to combine.
• Add the chopped pecans to another bowl and mix to combine.

• Using a cookie scooper, create 1-inch balls and place each ball on the wire rack.
• Next, melt chocolate according to the package instructions.

• Pour a spoonful of melted chocolate over each pumpkin sphere.
• Top the pecan pumpkin truffles with chopped pecans.
• Top the white-chocolate pumpkin truffles with shaved white chocolate
• Sprinkle fall nonpareils or drizzle more chocolate on the ‘plain’ pumpkin truffles.

• Let the chocolate harden (about five minutes).
• Lastly, remove the pumpkin truffles from the wire rack by applying pressure to the bottom of the truffle from under the wire rack.
• Enjoy!

Pumpkin Pie Truffles Recipe Notes

Food processors: I intentionally attempted to make these truffles without a food processor because I know it’s not an appliance that everyone owns. It definitely worked out!

Keep in mind, you may have some small pieces of crust in the truffles. I personally like the added texture. If you want a completely smooth and creamy filling, you probably need a food processor.

Perfectly round truffles: The pumpkin pie filling is slightly sticky. If you attempt to ’round-out’ the sphere once you’re removed the dough from the cookie scoop, you’ll probably end up with a lot of dough on your hands.

Instead, place the asymmetrical spheres in the freezer for 15 minutes. Then use your hands to ’round-out’ the spheres.

How do I prevent the chocolate from cracking? Chocolate cracks when it encounters a drastic change in temperature. In other words, if you pour (warm) melted chocolate on top of frozen pumpkin pie spheres, the chocolate will crack when it hardens.

To avoid this, if you froze the truffles to help form a perfectly round sphere, make sure you let the pumpkin pie balls spheres sit at room temperature for 15 minutes before covering them with chocolate.

How to store pumpkin pie truffles? Store the truffles in an airtight container in the refrigerator for up to three days.

Mix ins: Consider mix-ins like pumpkin pie spice, cinnamon, dark chocolate, or white chocolate chips for added flavor and texture.

Conclusion

So there you have it! Taking the classic flavors of pumpkin pie and turning them into truffles is a game-changer.

It’s a fun twist that combines the best of both worlds.

Whether you’re using up leftover pumpkin pie or just in the mood for a fall treat, these truffles are a hit.

Dipped in chocolate and sprinkled with your favorite toppings, they’re bound to impress. So, next time you’re looking for a sweet treat or a unique dessert idea, give this truffles recipe a shot. Easy, delicious, and perfect for the season.

Enjoy!

Pumpkin Pie Truffles Recipe

This pumpkin pie truffles recipe requires just two ingredients, is no-bake, and will disappear just as fast as you make them. A light, easy, and creative dessert for Thanksgiving and Friendsgiving.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Rest & Chill Time (Optional) 15 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 truffles*

Equipment

• Baking tray
• Cooling rack
• Parchment paper
• Hand Mixer Or Food Processor
• Mixing bowls
• Spatula
• Cookie scooper

Ingredients

  

• Pumpkin Pie
• Chocolate Candy Melts
• Pecans (Optional) Chopped
• White Chocolate Chips (Optional) Chopped
• Fall Nonpareils (Optional)

Instructions

 

• First, line a baking tray with parchment paper and place a wire rack on top. Set aside.
• Next, transfer the pumpkin pie from its pan to a large bowl and mash it into chunks (1"-2" pieces) with a spatula.
• If using a hand mixer: beat the pie chunks in the mixing bowl with a hand mixer.

  If using a food processor: transfer the pie chunks to the food processor and blend well.
• Then, split the mashed pie into three separate bowls.
• Add the white chocolate chips to one bowl and mix to combine.
• Next, add the chopped pecans to another bowl and mix to combine.
• Using a cookie scooper, create 1-inch balls and place each ball on the wire rack.***
• Then, melt chocolate according to the package instructions.
• Pour a spoonful of melted chocolate over each pumpkin sphere.****
• Top the white-chocolate pumpkin truffles with shaved white chocolate
• Sprinkle fall nonpareils or drizzle more chocolate on the 'plain' pumpkin truffles.
• Let the chocolate harden (about 5 minutes).
• Remove the truffles from the wire rack by applying pressure to the bottom of the truffle from under the wire rack.
• Enjoy!

Notes

Storing Pumpkin Pie Truffles: Store the truffles in an airtight container in the fridge for up to 3 days.

*I used a 24 oz pumpkin pie.

**Food Processors: I intentionally attempted to make these truffles without a food processor because I know it’s not an appliance that everyone owns. It definitely worked out! Keep in mind, you may have some small pieces of crust in the truffles. I personally like the added texture. If you want a completely smooth and creamy filling, you probably need a food processor.

***If you attempt to ’round-out’ the sphere once you’re removed the dough from the cookie scooper, you’ll probably end up with a lot of dough on your hands. Instead, place the asymmetrical spheres in the freezer for 15 minutes. Then use your hands to ’round-out’ the spheres.

****If you do freeze the pumpkin pie spheres, make sure you wait to cover the spheres in chocolate until the spheres are back at room temperature to prevent the chocolate from cracking when it is poured on the spheres.

Keyword Friendsgiving, Pie, Pumpkin Pie, Thanksgiving