Yield: 48 truffles
Pumpkin Pie Truffles
Prep Time
45 minutes
Cook Time
10 minutes
Additional Time
2 hours
Total Time
2 hours 55 minutes
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.
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 puree
- 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
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.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
48Serving Size:
1 truffleAmount Per Serving: Calories: 248Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 31mgCarbohydrates: 33gFiber: 1gSugar: 29gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.