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.
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.