October Recipes

Pumpkin Pie Truffles

A handful of Pumpkin Pie Truffles
Hands On:
10 minutes
Total Time:
80 minutes


  • 3 oz Hy-Vee cream cheese, softened
  • 2 tbsp Hy-Vee powdered sugar
  • ¼ (10-in.) Hy-Vee Bakery pumpkin pie, chopped
  • ½ cup Hy-Vee graham cracker crumbs
  • 4 oz dark chocolate melting wafers
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Line a large baking sheet with waxed paper; set aside.
Beat cream cheese and powdered sugar with an electric mixer in a large bowl until smooth and creamy. Add pumpkin pie; beat on medium until smooth. Stir in graham cracker crumbs.
Scoop mixture into balls using 1-inch cookie scoop; place on prepared baking sheet. Freeze 1 hour or until firm. If necessary, reform balls.
Melt chocolate melting wafers in a microwave-safe bowl in 30-second increments, stirring throughout.
Dip pumpkin balls in melted chocolate, allowing excess to drip off; return to baking sheet. If desired, sprinkle with additional graham cracker crumbs. Store in a tightly covered container in the refrigerator up to 5 days.

Nutrition Facts

Serves: 30
Amount Per Serving
Calories: 2
% Daily Value*
Total Fat: 0g 0%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1mg 0%
Total Carbohydrate: 0g 0%
Dietary Fiber: 0g 0%
Sugars: 0g 0%
Protein: 0g 0%

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