And between us, she must be terribly sorry she ever admitted this to me. Not just because she’s now the main subject of this post, but for the responses it has garnered from me:
“How can you never have eaten pumpkin? Do you know what you’re missing? I can’t believe this! We will change this. Really?! You’ve really never, ever had it before?!”
But I’m terribly hypocritical – chastising someone for not tasting a popular ingredient, when I myself have never eaten kale, Brussels sprouts, sushi, foie gras, edamame, and tons of other things many people love. I only just tried mushrooms a few weeks ago, by accident, and we still aren’t on friendly terms.
It’s a funny truth about eaters: we like to brag about what we love and what we’ve tried. Especially, it seems, when someone else hasn’t.
So you should feel a little sorry for Becky, if you don’t already.
Thing is, I am now on a mission. A mission that began the moment she revealed her gastronomic secret to me. This is one person who can still be converted, and I want to make it happen.
Over the past few weeks, I have been plotting to find what would be the perfect first experience. What should she start with? What would be a thing, the thing, to ensure a lifetime enjoyment of it?
These inside-out pumpkin pie truffles are the ideal start.
Fun and small, they are the perfect bite-sized introduction to the orange-hued world of my favorite fall squash.
The truffles are like fudge, with a dense and smooth texture that slowly melts in your mouth. Lifelong squash lovers and complete newbies will fall under its captivatingly sweet spell.
I’m 100% confident that my friend will love these soft and chewy delights, and will want to try even more amazing recipes. I swear to the great Pumpkin King himself!Print
Want a treat that isn’t a hefty slice of pie? Fun and tiny, these pumpkin pie truffles are bite-sized confections you can enjoy all autumn.
- 2 1/2 cups chopped white chocolate or chips
- 6 ounces sweetened condensed milk
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup graham cracker crumbs
- In a double boiler or large heavy saucepan, melt the chocolate and condensed milk together over low heat, stirring with a sturdy wooden spoon.
- Once the chocolate is melted, add pumpkin puree and whisk until smooth. Mix in the vanilla and spices until completely combined. Remove from heat.
- Chill the mixture for at least 1 hour in the refrigerator, or until it has hardened enough to roll. Scoop out the mixture in small rounds with a small cookie scooper. Using your hands, roll into 1-inch balls. Roll in the graham cracker crumbs to coat well. Place on a baking sheet lined with a silicone mat or parchment paper.
- Chill finished truffles for at least 30 minutes before serving.
- Category: Truffles
- Method: Stovetop
- Cuisine: Dessert
Keywords: pumpkin, white chocolate, sweetened condensed milk, fall
Cooking by the Numbers…
Step 1 – Prep
Make the graham cracker crumbs using a food processor.
Step 2 – Melt Together the Chocolate and Milk
In the double boiler or a pot with a heavy bottom, melt the chocolate and condensed milk together over low heat, stirring with a sturdy wooden spoon. The mixture will be very thick and sticky. If the mixture seizes, don’t worry! We have all the steps to recover from this potential catastrophe.
Step 3 – Add the Puree, Vanilla, and Spices
Switch to a metal whisk. Once the chocolate is completely melted, add the puree and whisk until the mixture is very smooth.
Add the vanilla and spices and mix until everything is completely combined. Remove from heat and chill for 1 hour in the refrigerator, until the mixture has hardened enough to roll. It should feel like a soft fudge that you can mold.
Step 4 – Shape and Roll in Graham Crackers
With the cookie scooper, scoop out small, even mounds of the mixture. Use your hands to roll and form small, 1-inch balls.
Place the graham cracker crumbs in a large bowl. Roll each ball in the graham cracker crumbs to coat the entire exterior. Set the finished truffles on the prepared sheet pan.
Step 5 – Chill and Serve
Chill the truffles for at least 30 minutes before serving. Enjoy!
To store, keep place them in an airtight container and refrigerate them for up to one week, or in the freezer for several months.
Go Small This Fall
Want a treat that isn’t a hefty slice of pie? New to the world of pumpkin? Go small this fall!
Fun and tiny, these truffles are bite-sized confections you can enjoy all autumn.
I’m very happy to report that my dear friend Becky is now a complete convert – after trying these creamy delights, she’s already planning on making homemade pumpkin cake this Thanksgiving, and pumpkin pie smoothies and coffee creamer in the mornings!
I’m always open to other innovative ways to use this ingredient. I picked up a can of puree at the grocery store this weekend and am open to suggestions. Do you have a foolproof people-who-don’t-eat-pumpkin-should-try-it recipe?
Give me your best ideas in the comments below! And will you remember to rate this recipe? Pretty please with a tasty truffle on top?
For more bite-sized chocolaty indulgences, try these:
- White Chocolate Almond Flour Blueberry
- Dark Chocolate Hazelnut
- Adaptable Dark Chocolate
- Chocolate Whiskey
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 3, 2008. Last updated: December 28, 2019 at 2:12 am. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.