Pumpkin Pie is a classic fall dessert. But what do you say to a pumpkin pie truffle? I say yes! It’s really the most delicious little bites of fall that you will giddily munch on. The pumpkin pie filling comes together in no time. And can I tell you a secret? This was my first time playing with chocolate. And when I say playing, I mean tempering. That evil process always seemed so intimidating. But when the chocolate set within minutes of coating the pumpkin pie filling, I knew I had it down.
So if you haven’t played with chocolate, it’s never too late. And specially when such a festive filling is treasured within the hard chocolate shell, you absolutely must! The filling is creamy but doesn’t spill out of the shell when you bite into the truffle. It’s slightly chunky from the cookie crumbs and pecans and you can taste all that pumpkin pie goodness!
- Pumpkin Pie Filling:
- 3/5 cup ginger snap cookie crumbs (about 12 cookies pulsed)
- ½ cup graham cracker crumbs (about 5 -6 crackers)
- ⅓ cup pure pumpkin puree
- 2 oz cream cheese
- ¼ cup confectioner's sugar
- 1½ cup bittersweet chocolate chips (good quality; I use Ghirardelli)
- To make the pumpkin pie filling, in a mixing bowl toss in ginger snap cookie crumbs, graham cracker crumbs, pumpkin puree, cream cheese and confectioner's sugar and mix really well. It should resemble a sticky cookie dough. I(f you think it is too sticky, add in some more graham crackers crumbs until the mixture is slightly sticky.)
- Pop the bowl in the freezer to chill for an hour or until you can roll the pumpkin pie mixture into tiny balls. Let the pumpkin balls rest in the fridge while you temper chocolate.
- To temper chocolate, melt 1 cup of the chocolate chips. To this melted chocolate, add the remaining ½ cup until the chips are melted (it's okay if some of the chips haven't melt.
- Immediately, dip the pumpkin balls in the tempered chocolate and place on parchment paper until the chocolate is set.