Pumpkin Pie Truffles| Fall Recipe🍂

I'm thinking of how glorious it would be to have some pumpkin pie truffles on the table this fall🍂🍂🍂

Serves : 12 Recipe type: dessert

Pumpkin Pie Filling: 3/5 cup ginger snap cookie crumbs (about 12 cookies pulsed) ½ cup graham cracker crumbs (about 5 -6 crackers) ⅓ cup pure pumpkin puree 2 oz cream cheese ¼ cup confectioner's sugar 1½ cup bittersweet chocolate chips (good quality; I use Ghirardelli)

Method: To make the pumpkin pie filling, in a mixing bowl toss in ginger snap cookie crumbs, graham cracker crumbs, pumpkin puree, cream cheese and confectioner's sugar and mix really well. It should resemble a sticky cookie dough. (If you think it is too sticky, add in some more graham crackers crumbs until the mixture is slightly sticky.)

2) Pop the bowl in the freezer to chill for an hour or until you can roll the pumpkin pie mixture into tiny balls. Let the pumpkin balls rest in the fridge while you temper chocolate.

3) To temper chocolate, melt 1 cup of the chocolate chips. To this melted chocolate, add the remaining ½ cup until the chips are melted (it's okay if some of the chips haven't melt.

4) Immediately, dip the pumpkin balls in the tempered chocolate and place on parchment paper until the chocolate is set.