Pumpkin Pie Truffles

I finally am getting the chance to start baking more with pumpkin this season! It's been such a busy couple of months and I have been neglecting my Libby's Pumpkin sitting in my pantry! Pumpkin is my all time favorite flavor, especially when it comes to baking!

I got this recipe off Cake, Batter and Bowl's blog, which is so awesome you definitely need to go check out some of the great recipes she has! I knew I had to make this recipe, and I decided that I would make the truffles for the hubs to take to school! I knew his kids would enjoy them...at least I hoped they would!!! :o)

My attempt at making the Pumpkin Pie Truffles was certainly not a elegant as Kerstin's version, I struggled a great amount with the chocolate. I think partly because I decided to put the truffles into the freezer for a bit while I prepped the chocolate (I did that because they were so soft I was afraid they would fall apart or loose their round shape to easily when dipped in the chocolate). So, when I dipped the cold truffles in the warm chocolate it just changed the temperature to quickly and didn't allow for a nice pretty even coating of chocolate like I was hoping for. But they still tasted amazing!! Yes just like pumpkin pie...ok maybe a little better! So if you have some patience and time on your hands, give these little treats a try! I loved the idea of putting a pecan in the top for the stem of the "pumpkin"...so cute!!!

Pumpkin Pie Truffles

(recipe from Cake Batter and Bowl)

I doubled the recipe and got 32 truffles, but the original recipe (below) makes 15 truffles.

1/4 cup butter

1/2 cup pure pumpkin puree

1/2 teaspoon pumpkin pie spice

1/2 cup packed light brown sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

1 1/4 cups white chocolate chips

Several drops of orange gel food coloring

15 small pecan pieces

Mix butter, pumpkin, and pumpkin pie spice in a small nonstick pan and heat over medium heat for 8 to 10 minutes or until mixture is reduced to 1/2 cup.

Mix cooked pumpkin, brown sugar, flour, and salt in medium bowl until well combined. Chill dough for 30 minutes in the refrigerator.

Shape chilled dough into 15 1-inch balls. Place on waxed paper on a cookie sheet and chill in the refrigerator while preparing chocolate.

Melt white chocolate chips in a shallow bowl on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth. Mix orange gel food coloring with the melted chocolate until smooth. Using 2 spoons, dip pumpkin balls into melted chocolate and cover evenly. Place on waxed paper and top each truffle with a pecan piece “stump”. Serve after chocolate sets, about 5 minutes.