No-Bake Pumpkin Pie Truffles and Mini Pumpkin Pies
No-Bake Pumpkin Pie Truffles and Mini Pumpkin Pies
Ingredients
For the Mini Pumpkin Pies
- 1 store-bought pumpkin pie, 9-inch
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon ground cinnamon, or ground nutmeg, for dusting
- as needed cooking spray
For the No-Bake Pumpkin Pie Truffles
- 1 tablespoon milk, or cream
- 1 cup Ghirardelli White Vanilla Flavored Melting Wafers
- 1/4 teaspoon ground cinnamon, or ground nutmeg, for dusting
Instructions
- 1
Carefully unwrap the store-bought pumpkin pie. Lightly spray the inside of a 2-inch circular cookie cutter with cooking spray to prevent sticking.
⏱️ 2 min
- 2
Using the prepared cookie cutter, firmly press down into the pumpkin pie to cut out several small, round portions, including the crust. These will be your mini pumpkin pies. Set them aside on a serving platter.
⏱️ 5 min
- 3
In a medium mixing bowl, combine the heavy cream and powdered sugar. Using an electric hand mixer, whip on high speed until stiff peaks form, creating a fluffy whipped cream.
⏱️ 4 min
- 4
Transfer the whipped cream to a piping bag fitted with your desired tip. Pipe a dollop of whipped cream onto the top of each mini pumpkin pie. Lightly dust with ground cinnamon or nutmeg.
⏱️ 3 min
- 5
Transfer the remaining pumpkin pie (the crust and filling with holes where the mini pies were cut out) into a large mixing bowl. Add the milk or cream.
⏱️ 2 min
- 6
Using an electric hand mixer, thoroughly combine and mash the pie, crust, and liquid until it forms a uniform, thick, dough-like consistency. Ensure no large chunks remain.
⏱️ 5 min
- 7
Using a small cookie scoop (about 1-inch in diameter), scoop out portions of the pumpkin pie mixture and roll them into uniform balls with your hands. Place the truffles on a parchment-lined baking sheet.
⏱️ 5 min
- 8
Melt the Ghirardelli White Vanilla Flavored Melting Wafers according to package directions. This can typically be done in a microwave-safe bowl in 30-second intervals, stirring until smooth.
⏱️ 2 min
- 9
Dip each pumpkin pie truffle into the melted white chocolate, ensuring it's fully coated. Gently tap off any excess chocolate. Return the coated truffles to the parchment-lined baking sheet.
⏱️ 5 min
- 10
While the white chocolate is still wet, lightly dust the truffles with ground cinnamon or nutmeg. Place the baking sheet in the refrigerator for at least 15 minutes, or until the chocolate has set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Pumpkin Pie Truffles and Mini Pumpkin Pies
Ingredients
For the Mini Pumpkin Pies
- 1 store-bought pumpkin pie, 9-inch
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon ground cinnamon, or ground nutmeg, for dusting
- as needed cooking spray
For the No-Bake Pumpkin Pie Truffles
- 1 tablespoon milk, or cream
- 1 cup Ghirardelli White Vanilla Flavored Melting Wafers
- 1/4 teaspoon ground cinnamon, or ground nutmeg, for dusting
Instructions
- 1
Carefully unwrap the store-bought pumpkin pie. Lightly spray the inside of a 2-inch circular cookie cutter with cooking spray to prevent sticking.
⏱️ 2 min - 2
Using the prepared cookie cutter, firmly press down into the pumpkin pie to cut out several small, round portions, including the crust. These will be your mini pumpkin pies. Set them aside on a serving platter.
⏱️ 5 min - 3
In a medium mixing bowl, combine the heavy cream and powdered sugar. Using an electric hand mixer, whip on high speed until stiff peaks form, creating a fluffy whipped cream.
⏱️ 4 min - 4
Transfer the whipped cream to a piping bag fitted with your desired tip. Pipe a dollop of whipped cream onto the top of each mini pumpkin pie. Lightly dust with ground cinnamon or nutmeg.
⏱️ 3 min - 5
Transfer the remaining pumpkin pie (the crust and filling with holes where the mini pies were cut out) into a large mixing bowl. Add the milk or cream.
⏱️ 2 min - 6
Using an electric hand mixer, thoroughly combine and mash the pie, crust, and liquid until it forms a uniform, thick, dough-like consistency. Ensure no large chunks remain.
⏱️ 5 min - 7
Using a small cookie scoop (about 1-inch in diameter), scoop out portions of the pumpkin pie mixture and roll them into uniform balls with your hands. Place the truffles on a parchment-lined baking sheet.
⏱️ 5 min - 8
Melt the Ghirardelli White Vanilla Flavored Melting Wafers according to package directions. This can typically be done in a microwave-safe bowl in 30-second intervals, stirring until smooth.
⏱️ 2 min - 9
Dip each pumpkin pie truffle into the melted white chocolate, ensuring it's fully coated. Gently tap off any excess chocolate. Return the coated truffles to the parchment-lined baking sheet.
⏱️ 5 min - 10
While the white chocolate is still wet, lightly dust the truffles with ground cinnamon or nutmeg. Place the baking sheet in the refrigerator for at least 15 minutes, or until the chocolate has set.
⏱️ 15 min