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No-Bake Pumpkin Pie Truffles

Indulge in these creamy, spiced No-Bake Pumpkin Pie Truffles that offer the delicious flavors of pumpkin pie without any baking hassle. Perfect for gatherings or cozy evenings.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12 truffles
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 90
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup pumpkin puree Make sure to use pure pumpkin puree, not pumpkin pie filling.
  • 1 cup graham cracker crumbs Can substitute with gluten-free graham crackers if needed.
  • 1/2 cup cream cheese, softened For a dairy-free option, use a plant-based cream cheese.
  • 1/4 cup powdered sugar Can substitute with sugar alternatives if desired.
  • 1 teaspoon pumpkin pie spice Store-bought or homemade.
Coating Ingredients
  • 1 cup white chocolate chips Melted for coating the truffles.
  • to taste Sprinkles Optional, for decoration.

Method
 

Preparation
  1. In a medium bowl, combine pumpkin puree, graham cracker crumbs, softened cream cheese, powdered sugar, and pumpkin pie spice. Mix until well combined.
  2. Cover the bowl with plastic wrap and refrigerate the mixture for about 15-20 minutes.
  3. Once chilled, roll the mixture into balls, about a tablespoon each, and place them on a parchment-lined baking sheet.
Coating
  1. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth.
  2. Dip each truffle into the melted chocolate, allowing excess to drip off before placing them back onto the parchment paper.
  3. If desired, sprinkle with colorful sprinkles while the chocolate is still wet.
Final Steps
  1. Return the truffles to the refrigerator for an additional 30 minutes to set the chocolate.
  2. Serve chilled for the best taste and texture.

Notes

Store in an airtight container in the refrigerator for up to one week. Can freeze for up to three months, separating layers with parchment paper. No need to reheat—just let sit at room temperature before serving.