Pumpkin Truffles
Pumpkin Truffles are a sweet treat made with crumbled pumpkin pie coated in melted vanilla almond bark for a delightful dessert! It's a way to enjoy all of the flavors of a pumpkin pie but in a bite-sized way.
Servings: 43 truffles
Calories: 104kcal
Ingredients
- 1 9-inch pumpkin pie, prepared
- 32 ounces vanilla almond bark
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, place the entire prepared pumpkin pie, including the crust. Using a fork or potato masher, break down the pie until it's completely crumbled. Stir well to combine.
- Using a 1-tablespoon cookie scoop, drop balls of the pie mixture onto the lined baking sheet.
- Place truffles in the freezer for 25-30 minutes, or until firm.
- Roll each portion into a smooth ball. Place back into the freezer for an additional 30 minutes, or until firm.
- Line another baking sheet with parchment paper.
- When ready, add almond bark to a medium microwave-safe bowl. Heat for 60 seconds. Stop and stir. Then, heat in 15-second increments, stirring after each interval, until the almond bark is melted and creamy. Let it sit for 1 to 1 ½ minutes to cool slightly before dipping.
- Remove the truffles from the freezer. Working one at a time, gently drop each truffle into the melted almond bark, making sure they are completely covered.
- Using a fork, lift out the truffle. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet. (You may need to reheat the almond bark to keep it a thin mixture.)
- Repeat for the remaining truffles.
- Place in the refrigerator for about 30 minutes, or until the almond bark has set.
- Store the truffles in the refrigerator in an airtight container for up to 2 weeks.
Nutrition
Serving: 1truffle | Calories: 104kcal