Description
These Pumpkin Truffles are a delightful fusion of rich pumpkin pie filling and smooth almond bark, perfect for fall gatherings and cozy nights in.
Ingredients
Scale
- 1 9-inch prepared pumpkin pie
- 32 ounces vanilla almond bark
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Line a baking sheet with parchment paper.
- Crumble the entire prepared pumpkin pie in a large bowl.
- Drop spoonfuls of the mixture onto the lined baking sheet using a 1-tablespoon cookie scoop.
- Freeze the truffles for 25-30 minutes until firm.
- Roll each portion into a smooth ball and freeze for an additional 30 minutes.
- Line another baking sheet with parchment paper for the dipped truffles.
- Melt the almond bark in a medium microwave-safe bowl, microwaving for 60 seconds to start.
- Cool the melted almond bark slightly before dipping the truffles.
- Dip each truffle into the melted almond bark, ensuring they are fully coated.
- Lift the truffle with a fork and slide it onto the parchment-lined baking sheet.
- Chill the truffles in the refrigerator for about 30 minutes to set the coating.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Store your truffles in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg