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Leftover Pumpkin Pie Truffles

Leftover Pumpkin Pie Truffles feature the crust and filling from everyone’s favorite pie coated in two different kinds of chocolate. Even if all of the pumpkin pie didn’t get eaten, I guarantee these truffles will be gone in minutes!

Pumpkin pie truffles stacked on white pumpkin platter with one cut in half.

I’m a big fan of pumpkin pie, but I’m also a big fan of all of the other Thanksgiving pies too.

Sometimes we don’t get around to eating all of the pumpkin pie before it goes bad and then it just goes to waste.

Instead of throwing out your leftover pumpkin pie, you can make these truffles instead!

This recipe works because it’s:

  • Delicious! And dare I say, better than the original?! The chocolate combined with the pumpkin pie spices is a flavor you’ll have to try for yourself.
  • A great way to not waste food. I’m a big proponent of not wasting food, so this is an awesome way to repurpose something that there’s always too much of on Thanksgiving day.
  • Simple and fun to make. Let the kids join you in mushing the pie, drizzling the chocolate, and topping the truffles with fun garnishes.

Step-by-Step Instructions

Leftover pumpkin pie truffle ingredients on table including chocolate chips, graham crackers, and pumpkin pie.
Do not use chocolate chips! I learned that lesson after I took these photos.

Place 16 ounces (about 6 small pieces) of pumpkin pie in a medium mixing bowl. Use a wooden spoon to mix the filling and crust together until they are well combined.

Mashed pumpkin pie in white bowl with wood spoon and bowls of ingredients nearby.

Scoop balls of the pie mixture using a small cookie scoop and place them on a parchment-lined baking sheet (one that will fit in your freezer).

Pumpkin pie balls on parchment lined baking sheet.

Let the balls chill for at least 30 minutes, but preferably an hour.

Right before you’re ready to coat the truffles, melt a 4 ounce semi-sweet baking bar in a microwave-safe bowl according to package directions.

Place a baking rack (or a sheet of parchment paper) on a large baking sheet.

Remove 8 truffles from the freezer and place them on a small plate. Roll them into a ball to smooth any rough edges.

Woman's hands press toothpick into pumpin pie ball.

Insert a toothpick into the bottom of one pie ball and use a spoon to drizzle the chocolate all over the ball. Spin the toothpick while you drizzle the chocolate to make sure the entire surface is coated.

Woman's hands cover pumpkin pie truffle with melted chocolate on spoon.

Use the prongs of a fork to carefully lift the truffle off the toothpick, then use the toothpick to slide the truffle onto the baking rack.

Woman's hand holds truffle on toothpick while fork tries to lift it off.

Repeat the process with the remaining truffles.

Once the truffles have been coated, place the pan in the refrigerator to allow the truffles to set for 10-15 minutes.

Remove the truffles from the refrigerator once hardened and melt 4 ounces of white chocolate melting wafers in a microwave-safe bowl according to package directions.

Use a spoon to drizzle the melted white chocolate over the truffles.

Woman's hand drizzles white chocolate from spoon onto chocolate truffles.

Sprinkle with pumpkin pie spice and crushed cinnamon graham crackers if desired.

Small bowl of pumpkin pie spice on white table with truffles in background.

Refrigerate any leftovers.

Recipe Tips and Substitutions

Leftover pumpkin pie truffles on pumpkin platter with white pumpkins, and other ingredients sprinkled around.

The most difficult part of making these truffles is melting the chocolate! I made enough mistakes in the process that you’ll have a much easier time. Just follow these suggestions:

  • I highly recommend you use a good-quality baking bar or chocolate melting wafers to make these truffles. I tried to make them with regular chocolate chips, but they just don’t melt down as nicely as the other products do and you’ll have really thick truffles.
  • I used Ghiradelli baking bars, but any high-quality chocolate brand will do.
  • If you don’t want to deal with the microwave for melting the chocolate, I suggest using the double boiler method described in the package directions.

Make sure you only take 8 truffles out at a time and keep the other truffles chilled so they don’t go soft. It’s much harder to coat them in the chocolate if they are getting mushy.

Try these variations for topping your truffles:

  • Festive sprinkles
  • Crushed ginger snaps
  • Golden Oreo crumbs

If you don’t like the idea of big chunks of pie crust in the truffles, you can add the pie to a food processor and pulse a few times. You won’t want to do it too much or the filling will turn to mush and won’t be easily handled.

More Like This

Pumpkin spice truffles stacked on white platter with various ingredients in the foreground.

Looking for more yummy holiday desserts? You’ll love these!

FAQs

Several pumpkin pie truffles with white chocolate drizzle on pumpkin platter.
How long should I melt the candy wafers for?


Each brand may recommend a different melting time, but most will say to heat for 30-second intervals at 50% power, stirring after each time.

My chocolate seized. What should I do?


If you’re using melting wafers, you can stir in a little bit of vegetable shortening to get it to a smooth consistency again. If you’re using chocolate chips, the easiest way to fix seized chocolate is with hot water. Stir in 1 teaspoon of hot water at a time until the chocolate has returned to a smooth and pourable consistency.

I hope your family loves these pumpkin pie truffles! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Pumpkin pie truffles stacked on white pumpkin platter with one cut in half.

Leftover Pumpkin Pie Truffles

The Ashcroft Family Table
Leftover Pumpkin Pie Truffles feature the crust and filling from one of everyone's favorite pies coated in two different kinds of chocolate. Even if all of your pie didn't get eaten, I guarantee these truffles will be gone in minutes!
4.34 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Chilling time 1 hr
Total Time 1 hr 40 mins
Course Desserts
Cuisine American
Servings 24 truffles
Calories 136 kcal

Ingredients
 
 

  • 16 ounces pumpkin pie, about 6 slices
  • 12 ounces semi-sweet chocolate baking bar, I used 3 Ghiradelli bars
  • 4 ounces white chocolate melting wafers
  • pumpkin pie spice
  • crushed cinnamon graham crackers

Instructions
 

  • Place the pumpkin pie in a medium mixing bowl. Use a wooden spoon to mix the filling and crust together until they are well combined.
  • Scoop balls of the pie mixture using a small cookie scoop and place them on a parchment-lined baking sheet (one that will fit in your freezer).
  • Let the balls chill for at least 30 minutes, but preferably an hour.
  • Right before you're ready to coat the truffles, melt 4 ounces of the baking bar in a microwave-safe bowl according to package directions.
  • Place a baking rack (or a sheet of parchment paper) on a large baking sheet.
  • Remove 8 truffles from the freezer and place them on a small plate. Roll them into a ball to smooth any rough edges. Insert a toothpick into the bottom of one pie ball and use a spoon to drizzle the chocolate all over the ball. Spin the toothpick while you drizzle the chocolate to make sure the entire surface is coated.
  • Use the prongs of a fork to carefully lift the truffle off the toothpick, then use the toothpick to slide the truffle onto the baking rack.
  • Repeat the process with the remaining truffles.
  • Once the truffles have been coated, place the pan in the refrigerator to allow the truffles to set for 10-15 minutes.
  • Remove the truffles from the refrigerator once hardened and melt white chocolate melting wafers in a microwave-safe bowl according to package directions.
  • Use a spoon to drizzle the melted white chocolate over the truffles.
  • Sprinkle with pumpkin pie spice and crushed cinnamon graham crackers if desired.
  • Refrigerate any leftovers.

Nutrition

Serving: 1truffleCalories: 136kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 45mgPotassium: 144mgFiber: 4gSugar: 1gVitamin A: 1568IUVitamin C: 1mgCalcium: 21mgIron: 3mg
Keyword pumpkin pie truffles
Tried this recipe?Let us know how it was!
Pinterest graphic with text and photo of leftover pumpkin pie truffles with one cut in half.
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