pumpkin pie cheesecake truffles

Pumpkin Pie Cheesecake Truffles {Thanksgiving Leftovers Series}

pumpkin pie cheesecake truffles

I saved the best 2014 Thanksgiving leftovers recipe for last!

pumpkin pie cheesecake truffles featured

I know you’re probably SO over seeing pumpkin recipes from food bloggers right about now, but if – like me – you are also sick of looking at the leftover pumpkin pie sitting in your fridge (and stealing bites every now and then… ssshhh!) then these truffles are a must.

pumpkin pie cheesecake truffles

The sweet & velvety pumpkin pie filling is mixed with reduced-fat cream cheese, rolled into balls, enrobed with a coconut butter mixture, then coated in graham cracker crumbs.

pumpkin pie cheesecake truffles

The resulting “truffles” taste just like pumpkin cheesecake, but with the addition of a decadent-tasting coconut butter shell. You could skip the coconut butter component and coat the pumpkin cheesecake balls with melted white chocolate, but I actually prefer this less-sweet version.

pumpkin pie cheesecake truffles

These truffles are so good, it’s totally worth it to make a pumpkin pie just so you can use the leftovers!

pumpkin pie cheesecake truffles

 

 

Pumpkin Pie Cheesecake Truffles {Thanksgiving Leftovers Series}

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 0 minutes

Keywords: dessert cream cheese pumpkin Thanksgiving cheesecake truffles

Ingredients (8-10 truffles)

  • 3/4 cup leftover pumpkin pie filling (no crust), at room temperature
  • 4 oz neufchâtel (1/3-less-fat cream cheese), at room temperature
  • 5 full graham cracker sheets
  • 1/4 cup softened coconut butter
  • 1 Tbsp coconut oil
  • 1/2 tsp pure maple syrup

Instructions

In a large bowl, whip together the softened pumpkin pie filling and neufchâtel using an electric mixer until very well mixed; set aside.

Place graham cracker sheets in a food processor and process until the texture resembles sand (no big pieces).

Measure out 1/2 cup graham cracker crumbs and add to the pumpkin cheesecake mixture; stir until well-combined. Place remaining graham cracker crumbs on a plate; set aside.

Using a mini ice cream scoop or spoon, scoop out spoonfuls of the pumpkin cheesecake mixture and place on a parchment paper-lined cookie sheet or plate. Refrigerate until firm, about 2 hours. Roll into balls using your palms; set aside.

In a microwave-safe bowl, combine the coconut butter, coconut oil, and maple syrup. Heat for 30 seconds, or until soft & melted. Stir well to combine. Roll each pumpkin cheesecake ball in the coconut butter mixture, using a spoon to help “paint” it on and wipe off any excess. You want just a thin layer.

Roll the coconut butter-coated pumpkin cheesecake balls in the remaining graham cracker crumbs and place on the parchment paper-lined cookie sheet or plate again; refrigerate until firm, about 10-15 minutes.

Store in an airtight container in the refrigerator.

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