Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories117 kcal (6%)
Total Fat5.5 g (8%)
Carbs15.3 g (6%)
Sugars14.3 g (16%)
Protein2.2 g (4%)
Sodium51.8 mg (3%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
1 tablespoonbutter
4 ouncescream cheese
softened at room temperature
½ cupcanned pumpkin puree
1 x 14 ouncecan sweetened condensed milk
1 ½ teaspoonspumpkin pie spice
½ cupgraham cracker crumbs
⅓ cupwhite chocolate chips
Orange food coloring
or red and yellow food colorings, as needed, optional
Granulated sugar
as needed, for rolling
Chocolate chips
for topping
Instructions
Step 1
Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.
Step 2
Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer-- it's better to the thicker than too thin.)
Step 3
Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.
Step 4
Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.
Step 5
Pour granulated sugar into a shallow bowl and roll the truffle balls in granulated sugar to coat.
Step 6
Using a toothpick, make ridges along the sides of the pumpkin truffles. Top with chocolate chips to look like stems. Serve immediately or refrigerate until ready to serve.
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