Enjoy pumpkin pie in a single bite, covered by delicious dark chocolate. These Pumpkin Pie Truffles are the perfect fall treat!
Every year after our Thanksgiving feast, I cut myself a teeny tiny slice of pumpkin pie. I enjoy it, but an entire piece can be too much. Which is why I love pumpkin desserts with minimal bits of pumpkin. These Pumpkin Pie Truffles have the perfect amount of pumpkin flavor. They are a perfect replacement for pumpkin pie for people like me who may not love eating a gigantic slice of it. Other great options for pumpkin desserts are Pumpkin Hand Pies and Pumpkin Pie Bars (you can cut these up into tiny little squares, if desired!).
A couple notes about these yummy Pumpkin Pie Truffles:
- The smaller you roll the balls of pumpkin, the easier they are to roll in the chocolate (and the easier they are to eat). Aim for a 1-inch ball, maybe even a touch smaller.
- Store these in the fridge until you are ready to serve them. The chocolate will get soft if they sit at room temperature for too long.
- Make sure you freeze the pumpkin mixture for a minimum of 20 minutes before rolling into balls, but for no longer than 30 minutes. It needs to be hard enough for rolling, but not completely frozen.
- I personally like using a more expensive brand of chocolate (like Ghirardelli) for recipes like this one for a smoother, creamier texture.
I hope you enjoy these! For a different type of truffle not at all related to pumpkin, check out my Cake Truffles. Have a great last little bit of August!