White Chocolate Pumpkin Cheesecake Pudding

Pumpkin Recipe Round-Up

I’ve been absent from this space for a few weeks, but I am still here! This last month of pregnancy is taking its toll on me, and I haven’t felt much recipe inspiration as we prepare for the arrival of our baby boy. He’s due in 2 1/2 weeks, and we couldn’t be more excited!

So… in lieu of a new recipe, I’m going to devote today’s post to a round-up of my favorite pumpkin recipes from Healthy Food For Living. Halloween has come and gone (we took Lily trick-or-treating for the first time, and she LOVED it!), but pumpkin season endures. I say pumpkin recipes are fair game right up until Thanksgiving, so without further ado, here we go!

pumpkin cheesecakes

Individual Ginger Pumpkin Cheesecakes

 

pumpkin white chocolate cups

Pumpkin Pie White Chocolate Cups

 

Overnight Pumpkin Spice Oats Parfait

Overnight Pumpkin Spice Oats Parfait

 

White Chocolate Pumpkin Cheesecake Pudding

White Chocolate Pumpkin Cheesecake Pudding

 

pumpkin pie polenta

Pumpkin Pie Polenta

 

Light Pumpkin Alfredo Sauce

Light Pumpkin Alfredo Sauce

 

Pumpkin Coconut-Oat Macaroons

Pumpkin Coconut-Oat Macaroons

 

paleo pumpkin chocolate chip cookies

Paleo Pumpkin Chocolate Chip Cookies

 

granola

Pumpkin Spice Granola Clusters

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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