Pumpkin truffles




The other day, in search of something else, I happened to find some frozen pumpkin in my freezer.  Leftovers of autumn. Pumpkin is not so easily found here in Madrid and when it is available, it is expensive. (About five to six dollars for something a bit larger than a canteloupe, which is the average size of a pumpkin here)  After Halloween, the pumpkins are discounted 50% off and that is when my husband and I attack! I raid the pumpkins and freeze them. Of course, I always buy one before Halloween and carve it. Expensive or not, it is a tradition.



So, when finding the pumpkin the other day I decided to make pumpkin truffles. Here is the recipe which I found on Pinterest a few years ago. They are always a hit.

¼ cup canned pumpkin or fresh boiled or steamed pumpkin
¼ cup powdered sugar
4 oz of light cream cheese, softened
¼-1/2 tsp cinnamon
1 cup graham cracker or cinnamon cookie crumbs
8 oz  chocolate (I used dark but you can use milk too, make sure it is good melting chocolate)
sprinkles, optional
⭐I had to use about 1 1/2 cups because my pumpkin was moister than canned pumpkin.  Have extra cinnamon cookies or graham crackers available to make more crumbs, if necessary.

⭐In a bowl, blend the pumpkin and powdered sugar together with a hand mixer.
⭐Add the cream cheese and cinnamon and blend again until well combined.
⭐Then fold in the cracker crumbs until well blended.
⭐Take a tablespoon of dough and shape it into a ball, repeat until all dough is used. You will get about 14 balls. Place balls on a cookie sheet lined with parchment and place in the freezer.
⭐In a double boiler or microwave, melt chocolate until smooth.
⭐Remove balls from the freezer. Dip in chocolate and place on parchment. Top with sprinkles if desired and allow chocolate to harden.
⭐Store truffles in the fridge in an air tight container but allow to sit out for a bit before eating.

Enjoy! Xxxx Natascha