From the Archives: Pumpkin Pie Truffles
I recently made another batch of these Pumpkn Pie Truffles for a holiday event and was reminded by all the “ohmygosh” comments that this is a recipe worth revisiting, especially around the holidays when homemade edible gifts are very handy to have for those sometimes tough-to-buy-for coworkers, neighbors, and hostesses. Below is the recipe, but if you’d like to read more about how it was developed, stop on over at the original post in the archives.
PUMPKIN PIE TRUFFLES
A Straight from the Farm Original
5 c. white chocolate
1/3 c. fresh pumpkin puree
14 oz. can sweetened condensed milk
1 T. brandy or cognac
1 vanilla bean
3 t. cinnamon
1 t. freshly ground nutmeg
1/2 t. ground cloves
1/2 c. graham cracker crumbs
1/2 c. gingersnap crumbs
4 oz. dark chocolate
In a double boiler or large heavy saucepan, warm the condensed milk over low heat. Add the vanilla bean and allow to steep for a minute or two. Add the white chocolate and stir until it is melted and smooth. Add pumpkin and brandy/cognac and stir to combine. Stir in the remaining spices and remove from heat.
Chill mixture uncovered for an hour or until it sets up and rolls easily into 1 inch balls using your hands, placing truffles on a cookie sheet lined with wax paper. Place half of the truffles in the freezer while you coat the other half. Combine the graham cracker and gingersnap crumbs together and roll half the truffles in the crumbs (the crumbs should adhere to the sticky surface you created when you rolled the truffles in your hands).
Melt the dark chocolate in a double boiler or in the microwave using 30 second intervals until smooth. Pull the uncoated truffles out of the freezer and use a fork to roll them in the dark chocolate until evenly coated. Place back on the wax paper/tray to harden.
Store all truffles in an air tight container in the fridge. Package in a nice box and present as a gift to your holiday party hosts or coworkers.
(makes 50-60 truffles)