Pumpkin Pie Truffles

By á-44273

Nutrition Facts
Serving Size 1 Recipe total Servings 30
Calories 164
Total Fat 7.39 g
Saturated Fat 4.32g
Monosaturated Fat 2.52g
Polysaturated Fat 0.55g
Total Carbohydrate 21.2 g
Fiber 0.5 g
Sugar 14 g
Protein 2.1 g
Cholesterol 7.82 mg
Calcium 46 mg
Iron 0.81 mg
Potassium 96 mg
Sodium 97 mg
Zinc 0.2 mg
Thiamin 0.04 mg
Riboflavin 0.1 mg
Niacin 0.63 mg
Folic Acid 7.8 Ug
Vitamin B6 0.02 mg
Vitamin C 0.3 mg
Vitamin B12 0.1 Ug
Vitamin A 693 IU
Vitamin E 0.29 mg
Vitamin K 2.6 Ug
Points 4
Points Plus 4
*The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an "official" Weight Watcher's calculator

Ingredients

• Pumpkin Pie Truffles Recipe:
• (Makes approx. 30 truffles)
• Ingredients:
• 1 cup white chocolate chips
• 1/2 cup pumpkin puree
• 3/4 cup finely ground gingersnap cookies
• 3/4 cup graham cracker crumbs
• 2 Tablespoons powdered sugar
• 1/4 teaspoon ground cinnamon
• 4 ounces cream cheese, softened
• For dipping:
• 2 cups white chocolate chips, melted
• For garnish:
• Additional gingersnap crumbs

Details

Servings 30
Adapted from sixsistersstuff.com

Preparation

Step 1

Directions:
To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted. Set aside and let cool slightly. Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate. Mix well until combined and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).
When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30- second increments or until melted. Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up. Sprinkle with gingersnap crumbs while the chocolate is still runny. Transfer the baking sheet to the refrigerator and chill until chocolate coating is set.

(Recipe adapted from Annie's Eats)