Semi Homemade Pumpkin Pie Truffles
Semi Homemade Pumpkin Pie Truffles: These incredible little treats start with a WHOLE PUMPKIN PIE and are covered in dark or white chocolate! They are super easy to make and add a delicious twist to the traditional Thanksgiving pumpkin pie. Perfect for your Thanksgiving dessert table or a great solution for leftover pumpkin pie.
Pumpkin Pie Truffles—the perfect fall treat!
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HOW TO MAKE SEMI HOMEMADE PUMPKIN PIE TRUFFLES (printable recipe below)
- Bake as directed—let cool a few minutes.
- Use a fork to smash the pie and crust together, making sure to leave some chunks of pie crust.
- Place in the refrigerator to cool completely (at least 4 hours—preferably overnight).
- With a 1½ inch cookie scoop—scoop out pie into mounds, onto a baking sheet lined with parchment paper—freeze one hour.
- Roll into balls.
- Melt chocolate, cover balls with chocolate, place back on baking sheet, refrigerate to harden.
- In a back and forth motion add the drizzle topping.
- Store in the refrigerator until ready to serve.
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Semi Homemade Pumpkin Pie Truffles
Yield:
MAKES 38 TRUFFLES
These incredible little treats start with a WHOLE PUMPKIN PIE and are covered in dark or white chocolate! They are super easy to make and add a delicious twist to the traditional Thanksgiving pumpkin pie. Also a great idea for transforming leftover pumpkin pie.
Ingredients
- 1 (36 ounce) frozen pie ( I used a Marie Callender's)
- 2 cups white vanilla wafers (Ghirardelli)
- 2 cups dark chocolate wafers (Ghirardelli)
- pumpkin spice
Instructions
- Bake pie as directed—let cool (about 20 minutes).
- Take pie out of the pan and into a medium bowl.
- Smash together (including the crust) with a fork, making sure the keep it chunky.
- Cover and store in the refrigerator at least 4 hours (preferably overnight).
- With a 1½ inch cookie scoop, scoop out the pie into mounds onto a baking sheet lined with parchment paper.
- Freeze 1 hour, take out the freezer and roll each mound into a ball.
- Place back on the lined baking sheet
- Pour wafers (white or dark chocolate) into a microwave safe bowl.
- Heat 1 minute on high, stir until creamy (if candy is still not melted continue heating in 30 second increments at 60%)
- Cover truffles with the chocolate or vanilla coating—place back on baking sheet—when all truffles have been coated, place in the refrigerator to harden (about 15 minutes).
- While truffles are hardening, pour remaining melted candy (white for white and chocolate for chocolate) into a piping bag. Snip the corner.
- Once the chocolate becomes opaque that's a sign that the chocolate is ready for the drizzle.
- Add drizzle in a back and forth motion, while the drizzle is still wet add a sprinkle of pumpkin spice.
- Store in the refrigerator until ready to serve.
Notes
The pumpkin pie flavor really comes through with the vanilla coating—with the dark chocolate there is a faint pumpkin flavor. The perfect combo for those that love pumpkin pie and those that aren't that crazy about it.
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Can you freeze these before dipping? I’m curious if I can use leftover thanksgiving pie and freeze the pie balls until Christmas!
Hi Katie, Yes… you can freeze them until Christmas.
Can you mix a cheesecake filling in with the pumpkin before you roll out the balls?
Great idea Lynn! Pumpkin Cheesecake Pie Truffles. Yes, I think that would work out great.