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!
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
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.
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 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.
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 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.
Sprinkle with pumpkin pie spice and crushed cinnamon graham crackers if desired.
Refrigerate any leftovers.
Recipe Tips and Substitutions
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
Looking for more yummy holiday desserts? You’ll love these!
- Chocolate Covered Strawberry Turkeys
- Apple Streusel Bars
- Gingerbread Trifle
- Pumpkin Zucchini Bread
- Pink Fluff
FAQs
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.
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!
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Leftover Pumpkin Pie Truffles
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.
Elle S
Monday 26th of December 2022
Tasty for sure mine are not as pretty but they are tasty
Jessica Ashcroft
Tuesday 27th of December 2022
I'm glad you liked them Elle!