Pumpkin Pie Truffles
It’s that time of the year again for Pumpkin everything… You certainly won’t hear any complaints from me! What’s even better? How about the combination of pumpkin and chocolate!? Here’s a super easy and delicious pumpkin pie and chocolate truffle recipe that I created from my kitchen island that I think you will absolutely love!
1 pack of cream cheese softened
1/4 cup canned pumpkin
2 cups of finely crushed graham crackers
1/3 confectioners sugar
1 package of Jell-O ® Pumpkin Pie pudding
2 Tbsp. Milk
1 package Nestles ® semi sweet morsels
1/8 tsp vegetable or coconut oil
skewers and wax lined cookie sheet
Lets get started-
Mix your softened cream cheese and pumpkin together on a medium speed until creamy. I use my stand-up mixer for these,but a hand mixer will work just fine too.Add the milk and pudding pack and continue to mix thoroughly. Slowly add the sugar and graham crackers crumbs. Continue mixing until your mixture is firm and able to be rolled into balls. You can add small increments of milk or confectioners to get it to your desired rollable consistency. Roll out small balls about the size of a Swedish meatball…I like them a little on the larger size but again you choose! Place them on a wax lined cookie sheet and set them in the freezer for about 1 hour.
When you’re ready to dip your truffles go ahead and melt your chocolate over a double boiler. I find that adding a small amount of oil to my chocolate helps it flow a little better when I’m dipping. I’d suggest adding a few drops at a time as needed. Using a skewer dip your truffles upside down into your chocolate. I usually try to create a little swirl on the top of mine by tapping it upside down for a second or two before transferring to a wax lined sheet to cool. After your little beauties are cooled they should be eaten or refrigerated.
Thanks again for spending a little island time with me today!