Pumpkin Pie Cheesecake Truffles
Little no-bake truffles with pumpkin, cream cheese and graham crumbs, rolled in sugar and shaped like tiny pumpkins with a chocolate chip stem.
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Ingredients
- 4 oz cream cheese softened
- 1/2 cup pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs
- 1/3 cup orange or white sanding sugar for rolling
- 24 chocolate chips for stems
Instructions
- Stir the cream cheese, pumpkin, condensed milk and spice in a saucepan over medium-low heat.
- Cook, stirring all the time, for 10 to 12 minutes, until thick and pulling away from the pan.
- Stir in the graham crumbs, then spread the mixture on a plate and chill for 2 hours.
- Roll into 1-inch balls and roll each in sanding sugar.
- Press gentle lines down the sides with a toothpick to make pumpkin ridges.
- Push a chocolate chip into the top of each for a stem. Chill until serving.
Notes
Chilling time is not included.
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