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Pumpkin Pie Truffles Recipe photo
Pumpkin Pie Truffles Recipe
photo by recipe author

Servings: 20

In a small bowl, stir together all of the ingredients but the chocolate. Taste the mixture and adjust the seasonings, if needed. Chill the filling until it is firm enough to roll into small balls.

Roll the filling into rounds for the truffle centers-this will make about twenty candies. Place the rolled truffle centers onto a plate and refrigerate again until firm.

Melt the chocolate in a double boiler or over very low heat. When the chocolate is smooth, use a fork to dip the chilled truffle centers, turning them to coat well, and then transfer the dipped truffles to waxed paper or parchment paper to cool. Let the chocolate set completely and then they are ready to serve.

Recipe submitted by Angela, Longmont, CO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
OMG Angela! These look fabulous! I have some leftover pumpkin puree in the fridge from making a pumpkin cheesecake and will be trying these tomorrow! Thanks for the recipe!

: )
HAPPY NEW YEAR!
M
# Posted By M | 12/30/13 6:59 PM
SOUNDS GREAT I WILL TRY THESE!!!
# Posted By Beverly P. | 1/5/14 3:22 PM
Can you SUBSTITUTE coconut oil for something else? :( Please email me, thank you
# Posted By Candy | 1/8/14 5:22 AM
Candy - try butter!
# Posted By Sarah S. | 1/8/14 10:19 AM

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