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!).
This Tutorial Helps You Make Your Own Truffles Easy!
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!