Pumpkin Pie Truffles. Why not surprise your Thanksgiving guests with these cute little bites of pie!
Pumpkin Pie Truffles
by Shugary Sweets
- 1 1/2 cup brown sugar
- 1 1/2 cup sugar
- 3/4 cup butter
- 1/2 cup milk
- 3/4 cup canned pumpkin puree
- pinch of salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp allspice
- 3 cup white chocolate morsels
- 20 marshmallows (regular sized)
- 1 tsp vanilla extract
- 24 oz vanilla candy coating (white bark)
In large pot, mix sugars, butter, milk, pumpkin, cinnamon, salt, ginger, nutmeg, cloves and allspice. Stir and bring to a boil. Continue to boil over medium heat for 10 minutes. Remove from heat.
Stir in white chocolate morsels, vanilla, and marshmallows 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.
If making fudge, pour into a parchment lined 13×9 pan. Set aside to cool. Cut into bite sized pieces.
If making truffles, place mixing bowl with fudge in refrigerator to set about 30-60 minutes. Using a small scoop, or tablespoon, scoop out balls of fudge, roll, and place on baking sheet. Once all fudge is rolled, melt the candy coating. Using a toothpick, dip each truffle into the melted 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.
I like to dress them up a bit so I melted 1/4 cup dark chocolate morsels, and 1/4 cup orange candy melts in a dish. Melt in microwave (I did 30 second intervals), and pour into a ziploc bag. Snip off the end and drizzle over the white chocolate truffles.
Refrigerate for best flavor!