It is pumpkin season! This is one of my favorite times of the year when the weather starts to cool and yummy spices of cinnamon, cloves and ginger fill the air. Which means we mustn’t forget to incorporate a few pumpkin pies in the mix!
A can of pumpkin puree landed in my shopping cart the other day. I wanted to make pumpkin truffles but I did not want to use butter or have a super heavy desert. I was picturing a light creamy filling surrounded by hard white chocolate. So when you bite into it pumpkin pie gushes into your mouth. Kind of like these Fruit Gushers we used to have when we were kids, you couldn’t wait to get the surprise inside!
So it happened, with baby in tow in a Moby wrap, I made a pumpkin pie filling using PB2 and confectioners sugar to thicken it up a bit. I also added one tablespoon of butter to help it harden in the refrigerator before rolling it into warm white chocolate. Next time I might try using more PB2 for a thicker consistency, even though it still turned out super flavorful. So flavorful that I seriously think it should be illegal to have around the house! I had to make two batches because I kept eating the first one before they made it very far
First, put base ingredients into a bowl or food processor, refrigerate, then scoop onto a tray. Then freeze. The consistency will be soft, and tricky to work with, so freezing it makes it manageable.
Next, while your pumpkin pie mixture is setting and hardening, make your pumpkin top decorations with Wilton Shape-N-Amaze. Roll small amounts into a circle, then form into an oval.
Third, after the filling freezes, Form into balls, then freeze a bit longer to set. Then roll into melted white chocolate and decorate!
- 1 (15 ounce) can of pumpkin puree
- ½ cup of confectioners sugar
- 2 teaspoon cinnamon
- 2 teaspoon ginger
- ½ teaspoon cloves
- 2-3 Tablespoons PB2 (powdered peanut butter)
- 1 Tablespoon butter, room temperature
- 1 (12 ounce) bag of white chocolate chips
- sprinkles (optional)
- pumpkin tops (optional)
- In a bowl or food processor mix the pumpkin puree, confectioners sugar, cinnamon, ginger, cloves, and PB2. Set in freezer a ½ hour.
- With a melon scoop or a round 1 Tablespoon measuring spoon, scoop out mixture onto parchment lined tray. Set in freezer about 15-30 minutes, then pull out and form into balls. Set in freezer another ½ hour before coating with chocolate.
- Melt the white chocolate and drop one by one frozen ball into the melted chocolate. Use a fork to transfer to the parchment paper. Sprinkle one at a time with sprinkles while it is still warm. If doing pumpkin tops, let cool then dip top in melted chocolate and place on top of each truffle.
- Place in freezer 10 minutes. Store in fridge so the chocolate doesn't melt.