Dark Chocolate Pumpkin Truffles
Total TimePrep: 30 min. + freezing
- 2/3 cup reduced-fat cream cheese
- 1/2 cup confectioners' sugar
- 2/3 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2-1/4 cups crushed reduced-fat graham crackers
- 1 package (10 ounces) dark chocolate chips
- In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape.
- Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets; freeze 20 minutes or until firm.
- In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts1 truffle: 97 calories, 5g fat (3g saturated fat), 4mg cholesterol, 60mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.
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Jul 15, 2020
Delicious and so easy that I was able to make it with my grandmother who has dementia! My only recommendation is to increase the amount of chocolate to at least 15 oz and let the cream cheese reach room temperature to avoid lumps in your pumpkin mixture. The pumpkin mixture can be stored in the freezer and defrosted to make more truffles at a later date. If you don't have pumpkin spice mix, mix 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger, 1/8 tsp. ground cloves. If you care about tempering the chocolate (i.e., making it "shiny" after it cools), follow these instructions https://www.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869 . Otherwise, the truffles turn out gorgeous even without the shiny finish!