I’m not exaggerating when I say that this is the absolute best no bake pumpkin dessert I’ve ever eaten. It’s probably one of the best regular desserts I’ve ever eaten, too.
Even for the most strong-willed dieters, avoiding sweets around the holidays is tough.
No Bake Bite Sized Pumpkin Pie Truffles Recipe
Why bother baking a pie when you can make these delicious bite-sized pumpkin pie truffles instead? No baking required!
Even for the most strong-willed dieters, avoiding sweets around the holidays is tough.
No Bake Bite Sized Pumpkin Pie Truffles Recipe
Why bother baking a pie when you can make these delicious bite-sized pumpkin pie truffles instead? No baking required!
Ingredients
Instructions
- 10 full graham crackers
- 3 ounces cream cheese
- 1/2 can (15 oz) pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- White almond bark
Instructions
- Pulse graham crackers in a food processor into a fine crumb. Place in a bowl and set aside.
- Combine cream cheese, pumpkin puree, and pumpkin pie spice in the same food processor. Process until smooth. Leaving behind 1-2 tablespoons for dusting, add the graham cracker crumbs back into the food processor. Continue mixing until combined.
- Transfer mixture into a bowl. Place in freezer for 15-20 minutes or until mixture is no longer sticky.
- While the mixture is cold, roll into 1-inch balls. Place on wax paper. Freeze truffles for two hours or longer.
- After truffles are sufficiently chilled, melt the almond bark in the microwave. Using a spoon, dip each truffle one at a time in the almond bark to evenly coat. Set on wax paper to harden.
- If the white coating is looking translucent, dip the truffles a second time.
- While the truffles are still wet, sprinkle the top with a mixture of cinnamon and remaining graham cracker crumbs.
- Let truffles harden before serving.