Servings: 30 pieces
Equipment
- Oven
- Wax paper
- Utensils
- Baking Sheet
Ingredients
- 2/3 cup Reduced-Fat Cream Cheese
- 1/2 cup Granulated Sugar
- 2/3 cup Canned Pumpkin
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 2 1/4 cup Reduced-fat Graham Crackers ( crushed )
- 10 oz Valrhona 52% Dark Chocolate Baking Chips
Instructions
- In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and 1 tsp Vanilla Extract. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape.
- Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm.
- In a microwave, melt 10 oz Valrhona 52% Dark Chocolate Baking Chips; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets ; refrigerate until set. Store in airtight containers in the refrigerator.