White Chocolate Pumpkin Pie Truffles

Warning…..this post could lead to pure bliss.  Creamy Pumpkin Pie Bliss.

Recently one of my best girlfriends turned 40.  While my life is crazy as always and I wasn’t able to join in the celebrations,  I was still able to grant one of her birthday wishes.  Her wish was to have her own package of White Chocolate Pumpkin Pie Truffles.

While these truffles are not as perfectly round and pretty as some others that can be hand rolled but trust me, they are delicious!  The filling is a delicious blend of pumpkin, cream cheese, pumpkin pie spice, and amaretto liquor.  (Yum, right?)  To get the full pumpkin pie effect, I added graham cracker crumbs to the mixture.  It also helps to the pumpkin and cream cheese to keep its shape.  Once the mixture is frozen, they are really easy to dip in the melted chocolate!

White Chocolate Pumpkin Pie Truffles

  • Servings: 12-18
  • Difficulty: easy
  • Print

24 ounces of white chocolate melting wafers.

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 (optional – you could add 1/4 teaspoon almond extract)


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.  Scoop the pumpkin mixture into small bite-sized balls. Place the balls on a sheet pan lined with parchment paper and set put them into the freezer and chill until solid.

When ready to coat the truffles, melt the white chocolate in the microwave. Start with 1 minute, and then stir every 30 seconds until mixture is smooth. Use a fork to dip the pumpkin balls into white chocolate and place them back onto the sheet tray lined with parchment paper or a silicone mat. Chill until hardened and repeat the 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.)

For more recipes visit wineandhotdish.com!


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