I saved the best 2014 Thanksgiving leftovers recipe for last!
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.
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.
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.
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 {Thanksgiving Leftovers Series}
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.
