These easy pumpkin pie truffles are so much fun to make and the perfect treat to serve up at a Halloween party!
Anyone else looove to make homemade candy? I find it so much fun, and the end result is always SO much better than anything you can get at the store, in my opinion. The good news with this particular homemade candy recipe is, you don’t even need a candy thermometer or any other fancy equipment or ingredients!
If you’ve never had no-bake pumpkin truffles, let me break it down for you. It’s basically a rich, sweet little ball of goodness. We’re taking the best parts of pumpkin pie, rolling them up into little bite-sized truffles, then coating it all in melted chocolate and finishing off with a pinch of sea salt. Um, yeah.
If you HAVE ever made no-bake pumpkin truffles before, you may have used graham cracker crumbs. I wanted a more neutral base, something that would still give these truffles the structure we want but will also let the other flavors shine through.
So I experimented with plain rice cereal (similar to the kind you’d use for rice crispy treats) and it ended up working out wonderfully! You can use graham cracker crumbs instead of the cereal if you want to, just keep in mind that your truffles will be even sweeter.
Why You’ll Love These Easy Pumpkin Pie Truffles…
- This combination of flavors is just SO good. The warm pumpkin, the tiny bit of tang from the cream cheese, the chocolate, the sea salt. It all just works.
- Like I said, this is a fun one to make. There is some waiting time between steps, because it’s important to allow these to chill in the fridge. But it’s worth it. If you really need to speed things up, you can try freezing instead.
- They’re the perfect bite-sized treat! You can satisfy that sweet tooth and/or pumpkin craving with just 1 truffle (but go ahead and have seconds if you want… I won’t judge).
What You’ll Need…
- For flavor: pumpkin puree (make sure it’s 100% pure pumpkin) + cream cheese (this also helps bind things together) + two types of sugar + vanilla + pumpkin pie spice.
- For structure: gluten free rice cereal!
- To top it off: melted chocolate + sea salt. I used semi-sweet here but these truffles would be absolutely delicious with white chocolate or dark chocolate. Feel free to make a combination of all of the above!
How To Make Easy Pumpkin Pie Truffles…
These truffles are honestly so easy. You’re basically going to mix up the pumpkin with the sugar, softened cream cheese, vanilla, and pumpkin pie spice using a wooden spoon or rubber spatula (you can also use a mixer to speed things up, if you really wanted to).
In a food processor, pulse the cereal until you get crumbs. Add to the pumpkin mixture and mix until it all comes together. The mixture will be sticky! Cover the bowl and pop the whole thing into the refrigerator for at least 1 hour, or longer.
After the mixture has chilled, start rolling into balls and place on a parchment paper-lined baking sheet. You can really make your truffles as big or as small as you’d like. I used a tablespoon to measure mine out.
Refrigerate for another 30 minutes. Before pulling the pumpkin truffles out of the refrigerator, melt your chocolate. I like to keep it easy and I microwave mine in 30 second intervals, taking the chocolate out and mixing every time until smooth and fully melted.
Use two forks to dip each pumpkin truffle into the chocolate. Let the chocolate drip down off the truffle, then place back on your parchment paper. Sprinkle with sea salt, and repeat for every pumpkin pie truffle. Then just pop them back into the refrigerator so that the chocolate sets. That’s it!
Pumpkin Pie Truffles – Gluten Free, Eggless
- ⅓ cup pumpkin puree
- 1 tablespoon powdered sugar
- 2 tablespoons brown sugar
- 2 ounces cream cheese room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 4 cups (64g) gluten free rice cereal
- 10 ounces chocolate (dark, semi-sweet, or white)
- sea salt
- In a large bowl, stir the pumpkin puree with the powdered sugar, brown sugar, cream cheese, vanilla extract, and pumpkin pie spice until smooth.
- Pulse the rice cereal in a food processor to form crumbs. Add cereal to the pumpkin mixture and stir until fully incorporated. Cover and chill in the refrigerator at least 1 hour.
- Remove the mixture from the refrigerator and roll into balls, measuring about 1 tablespoon per ball. Place on a parchment lined baking sheet and chill for another 30 minutes.
- Right before removing the balls from the refrigerator, melt the chocolate using a double boiler or in 30 second intervals in the microwave. Cool chocolate slightly, then remove balls from the refrigerator and dip into melted chocolate. Place each ball back onto the lined baking sheet, sprinkle with sea salt, and allow to set completely (in the refrigerator) before serving.
Did you make my easy pumpkin pie truffles? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!