Pumpkin Pie Truffles
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Pumpkin Pie Truffles
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Pumpkin Truffles - The classic fall pie bite sized and coated with white chocolate! Pass around a plate of Pumpkin Pie Truffles after Thanksgiving dinner this year.
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Ingredients
- ¾ cup unsalted butter
- 1 ½ cup packed light brown sugar
- 1 ½ cup granulated sugar
- ½ cup heavy whipping cream
- ½ cup canned 100% pumpkin purée
- pinch of kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
- 3 cups white chocolate morsels
- 20 marshmallows regular sized
- 1 teaspoon vanilla extract
- 24 ounce Ghirardelli white chocolate wafers
- 4 ounce Ghirardelli dark chocolate wafers
- 4 ounce Wilton orange melting wafers
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Instructions
- In a large pot, add butter, brown sugar, granulated sugar, heavy cream, pumpkin, cinnamon, salt, ginger, nutmeg, cloves and allspice. Stir and bring to a boil. Continue to boil over medium heat for 8-10 minutes. Remove from heat.
- Stir in white chocolate morsels, marshmallows, and vanilla extract until melted. Mixture will get thick and dull. Pour into a mixing bowl (or use a hand-held mixer) and beat for about 2 minutes until smooth consistency.
- Refrigerate to set about 60 minutes.
- Using a small scoop, or tablespoon, scoop out balls of fudge, roll, and place on baking sheet. Freeze truffles for an hour before dipping.
- Once all fudge is rolled, melt the white chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted white chocolate, tap the side of the dish to let the excess run off, then set on a parchment lined baking sheet. Repeat for all truffles.
- Melt dark chocolate and orange candy melts in two bowls according to package directions. Spoon into a ziploc bag and snip off the corners. Drizzle each color over the top of the truffles.
- Refrigerate for best flavor!
Notes
- Minimize the mess: Parchment paper is a life saver for those of us who love making truffles but hate sticky messes. Always line your prep surfaces with parchment when you're dealing with dipping things into melted chocolate. Clean up is a breeze!
- Spices: swap out the spices for 3 teaspoons of pumpkin pie spice mix!
- Shaping truffles: If your truffles aren't coming out exactly round, use your hands to gently shape them into round balls before freezing on the baking sheet.
- Chocolate coating: Milk or dark chocolate candy coating could easily substitute for the vanilla candy wafers in this recipe. The truffles will have less of a strong "pumpkin pie" taste but chocolate + pumpkin is always a delicious choice, too.
- Cookie topping: Skip melted dark chocolate and orange coating and sprinkle with crushed gingersnap cookies or graham cracker crumbs immediately after dipping in white chocolate.
- Storage: Store pumpkin spice truffles in an airtight container in the refrigerator for up to one week. Or freeze for up to two months.
Nutrition Information
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Serving
1truffle
Calories
248kcal
(12%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Cholesterol
14mg
(5%)
Sodium
31mg
(1%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 48truffles
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1truffle | |
| Calories | 248kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 14mg | 5% |
| Sodium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
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