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 Chocolate Truffles
Pumpkin Pie Filling
- 3/4 cup ginger snap cookie crumbs about 12 cookies crushed
- 1/2 cup graham cracker crumbs about 5-6 crackers crushed
- 1/3 cup pumpkin puree
- 2 oz cream cheese
- 1/4 cup confectioner's sugar
- 1 1/2 cup bittersweet chocolate chips 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. If you think it is too sticky, add in some more graham crackers crumbs until the mixture is only slightly tacky.
- Pop the bowl in the freezer to chill for an hour or until you can roll the pumpkin pie mixture into tiny balls. Use a mini icecream scoop! Once done, let the pumpkin balls rest in the fridge while you temper the chocolate.
- To temper chocolate, melt 1 cup of the chocolate. To this melted chocolate, add the remaining 1/2 cup until the chocolate is melted (this is obviously a cheat to tempering chocolate quickly).
- Immediately, dip the pumpkin balls in the tempered chocolate and place on parchment paper until the chocolate is set.
- Once chocolate is tempered, you have to work fast
- This way of tempering chocolate is not the actual method. It is far from it. If you don't temper properly, that's also fine; you will just need to leave the truffles in the fridge to set.