I was so happy with how these little cuties turned out.
The flavor and texture really is like biting into a piece of good 'ol pumpkin pie.
To make 2 dozen pumpkin pie truffles you will need -
1/2 cup white chocolate chips
2 ounces cream cheese
2 cups graham cracker crumbs, divided
1/2 cup canned pumpkin puree
2 tablespoons powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/2 package vanilla almond bark
Place chocolate chips in a microwave safe dish and melt chips.
Place cream cheese on top of warm chocolate chips and stir to combine.
Add 1 3/4 cups graham cracker crumbs and the rest of the ingredients (except for almond bark).
Continue to stir until all ingredients are well combined.
Place mixture in freezer for 15 minutes.
Roll out into 24 balls.
Place balls onto a wax paper lined cookie sheet and place back in freezer for about 30 minutes.
Melt almond bark according to package directions.
Dip truffles in almond bark and sprinkle with a bit of graham cracker crumbs.
Store in the refrigerator.
These pair so sweetly with pecan pie truffles!