Foto: Host The Toast — MorganIngredients
- 1 tablespoon butter
- 4 ounces cream cheese, softened at room temperature
- 1/2 cup canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- Orange food coloring (or red and yellow food colorings), as needed, optional
- Granulated sugar, as needed, for rolling
- Chocolate chips, for topping
Steps
Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.
Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer-- it's better to the thicker than too thin.)
Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.
Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.
Pour granulated sugar into a shallow bowl and roll the truffle balls in granulated sugar to coat.
Using a toothpick, make ridges along the sides of the pumpkin truffles. Top with chocolate chips to look like stems. Serve immediately or refrigerate until ready to serve.
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