Go Back

Pumpkin Truffles

Delicious pumpkin truffles that capture the cozy essence of autumn, infused with flavors of pumpkin pie, cinnamon, and a creamy chocolate coating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 9-inch pumpkin pie, prepared (store-bought or homemade) Ensure room temperature for easier crumbling.
  • 32 ounces vanilla almond bark Recommended: Ghirardelli for its smooth melting quality.
  • 1 teaspoon cinnamon For extra flavor.
  • 1/4 teaspoon nutmeg Optional, for warmth.
  • 1/2 cup powdered sugar To coat if desired.

Method
 

Preparation
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, crumble the entire prepared pumpkin pie, including the crust, using a fork or potato masher until combined.
  3. Scoop tablespoon-sized balls of the pumpkin mixture onto the lined baking sheet.
  4. Place the sheet in the freezer for 25-30 minutes until firm.
  5. Once firm, roll each portion into a smooth ball and freeze again for another 30 minutes.
Melting and Coating
  1. In a microwave-safe bowl, heat the almond bark, stirring after 60 seconds and then in 15-second increments until melted and creamy.
  2. Remove truffles from the freezer and dip each truffle into the melted almond bark, ensuring they’re completely covered.
  3. Use a fork to lift them out, allowing excess chocolate to drip back into the bowl before sliding them onto the parchment-lined baking sheet.
  4. Repeat the dipping process for all truffles, then refrigerate for about 30 minutes until the almond bark sets firmly.

Notes

These truffles can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks. For a special touch, package them in pretty boxes for gifting.