I'm not usually a big Pumpkin Pie fan, I realize that it is a Thanksgiving staple, but its not sweet enough to satisfy my sweet tooth.... until now! Another truly unique recipe:
Step Two: Use parchment paper to line a pie plate (or use a silicone one if you have it) and pour the pumpkin mixture into the pan. I found that using parchment paper made clean up a LOT easier!
Step Three: Place Pumpkin mixture in the oven at 400 degrees for amount 10 minutes, then turn down to 350 degrees and let bake for another 30 to 40 minutes. Times may be different for different sized pans or ovens. Just check on it every 8 or so minutes to make sure it is not burning. (As my grandma always said, you have to "use your head" with this one.)
Step Four: While pumpkin mixture is baking, use a food processor to grind up crackers into small chunks! (I bet you know what we are going to be doing with this!)
Step Five: Once done baking, pull pumpkin mixture out of the oven and let cool completely!
Step Six: Once the Pumpkin mixture is cooled, use a cookie scoop, or your hands, to make truffle sized balls.
Step Seven: Roll the pumpkin "pie" balls into the graham cracker crumbs for the "crust"
Step Eight: EAT! These truffles have the holiday staple of pumpkin pie but enough sweet to satisfy even the most picky sweet tooth!
You could also use left over pumpkin pie to make truffles too! Just scrap off the pumpkin from the crust, roll, and coat with graham crackers and you have a new dessert!
These delicious truffles have less than 75 calories per truffle! (This does depend on the size of pumpkin pie "ball" - I got 33 truffles out of my pumpkin pie mixture which calculated to only 67 calories a piece )
Are you a big fan of pumpkin pie? Is it sweet enough for you, or do you have to smother it with whip cream? I hope you enjoy these sweet tooth approved pumpkin pie truffles!
Bill of Materials:
One Can of Pumpkin
One can of Sweetened Condensed Milk
(NOT Evaporated Milk!)
3/4 Cup Sugar
1 T Cinnamon
2.5 T Pumpkin Pie Spice
Several Graham Crackers
Step One: Mix all ingredients except for graham crackers in a bowl until completely mixed.
Step Three: Place Pumpkin mixture in the oven at 400 degrees for amount 10 minutes, then turn down to 350 degrees and let bake for another 30 to 40 minutes. Times may be different for different sized pans or ovens. Just check on it every 8 or so minutes to make sure it is not burning. (As my grandma always said, you have to "use your head" with this one.)
Step Five: Once done baking, pull pumpkin mixture out of the oven and let cool completely!
Step Seven: Roll the pumpkin "pie" balls into the graham cracker crumbs for the "crust"
Step Eight: EAT! These truffles have the holiday staple of pumpkin pie but enough sweet to satisfy even the most picky sweet tooth!
You could also use left over pumpkin pie to make truffles too! Just scrap off the pumpkin from the crust, roll, and coat with graham crackers and you have a new dessert!
These delicious truffles have less than 75 calories per truffle! (This does depend on the size of pumpkin pie "ball" - I got 33 truffles out of my pumpkin pie mixture which calculated to only 67 calories a piece )
Are you a big fan of pumpkin pie? Is it sweet enough for you, or do you have to smother it with whip cream? I hope you enjoy these sweet tooth approved pumpkin pie truffles!
