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Milk Chocolate Pumpkin Pie Truffles sit in pile on top of white and gold ceramic board. Small pumpkins in partial view in background.
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Milk Chocolate Pumpkin Pie Truffles

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.
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 10 truffles
Author Jessica

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.