If you have an extra pumpkin pie leftover from your holiday festivities, turn it into deliciously creamy, milk chocolate truffles! This decadent, no bake treat is made with just pumpkin pie and milk chocolate chips.
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Thanksgiving dinner is over. The leftovers are wrapped up, stored in the fridge, and sent home with friends and family. And now you're left with pumpkin pie. What's a person to do? Well, you could dig in while watching holiday movies by the soft glow of the Christmas tree. Sounds like a pretty good plan to me. But if you happen to get pied out, I have another option for you.
Truffles!
Years ago, I used to be part of this Godiva loyalty club and every month you got a free truffle from their store. When the seasonal fall/winter flavors came out, I always got the pumpkin spice truffles. They were wrapped in orange foil and made to look like little pumpkins. The truffle itself was a creamy pumpkin spice filling covered in smooth milk chocolate. So good!
So when I decided to make these two ingredient truffles, I chose to make them with a milk chocolate shell - just like Godiva! It's been a while since I've had one of their pumpkin truffles, but I have to say that these came out pretty darn good! So good that I'd say they're even worthy of securing a place on holiday dessert trays!
Milk Chocolate Pumpkin Truffles
You'll need half of a pumpkin pie to make these truffles. If you don't have half a pie leftover, you can sometimes find pie halves or even smaller, individual sized pies in the bakery section of the grocery store. Then, just mash it into a creamy filling, roll the filling into balls, freeze and cover with melted milk chocolate. This is such an easy way to transform pie into another sweet, decadent treat!
The first thing we need to do is make our filling. So take half of a pumpkin pie and place it in a mixing bowl. Use a fork to mash it up. Make sure the crust is incorporated pretty well into the pie filling. It probably won't be entirely smooth. But smooth enough is good here.
Once the filling is mixed up, prepare a large baking sheet with parchment paper. Use a tablespoon to form the filling into balls. Place them onto the baking sheet and put them in the freezer for about 30-45 minutes. They don't need to be solid. We just want them to be chilled and easy to work with.
In a small pot, add the milk chocolate chips. Heat them on low and stir continuously so they melt evenly. Do not over-melt the chocolate chips. Remove them from the heat once they're smooth.
Now, we can cover the pumpkin pie balls with the melted chocolate. This is easy to do with a fork. Once the pie filling is coated, place it on another sheet of parchment paper, or wax paper, to set.
If desired, you can drizzle melted chocolate on top of the truffles to give them a little design on top. You could also sprinkle them with graham cracker crumbs or place them in mini cupcake liners to serve.
Milk Chocolate Pumpkin Pie Truffles
Equipment
- 1 medium mixing bowl
- 1 large sheet pan
- Parchment paper
Ingredients
- 1/2 8 inch pumpkin pie
- 1 11.5 oz. bag milk chocolate chips
Instructions
- Add pie to a medium mixing bowl. Mash the pie until filling and crust are incorporated into a semi-smooth mixture.
- Line a large baking sheet with parchment paper. Use a tablespoon to form mixture into balls and place onto the prepared baking sheet.
- Freeze pumpkin pie balls for 30-45 minutes.
- In a small pot, melt milk chocolate over low heat, stirring continuously until smooth.
- Remove frozen pie balls from freeze, coat in chocolate, and allow to set on parchment lined baking sheet.
- Store truffles in a cool, dry place in an airtight container or freeze, then thaw when ready to enjoy. Truffles are best when eaten within 2 weeks.
If you're planning on serving these as a holiday dessert, you can easily double the recipe. Just use an entire 8-inch pumpkin pie. You can expect about 2 truffles per person. If stored properly in a cool place, you can make these ahead of time for your holiday gatherings.
Did you make this Milk Chocolate Pumpkin Pie Truffles recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
