Sunday, December 22, 2013

Pumpkin Pie Truffles

Happy three days before Christmas!

Just in case you haven't had quite enough Christmas treats, here is just one more to try.

They're good.




And they're not chocolate.

And you need some good non-chocolate items to eat in-between bites of chocolate.

A little like a palate cleanser.

Here's how you make them:

Get your stuff -

1 cup chopped pecans
1 tbsp butter
2 4oz white chocolate baking bars, chopped
2 tbsps butter
1/4 cup canned unsweetened pumpkin
1/2 cup powdered sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp ground ginger
1/8 tsp salt
9 gingersnaps, coarsely crushed

Saute pecans in 1 tbsp butter in a large nonstick skillet over medium heat until toasted. Cool completely. Pulse pecans in a food processor until finely chopped.

Combine white chocolate and 2 tbsp butter in a glass bowl. Microwave on HIGH 1 minute, stir until smooth. Stir in pumpkin, next 5 ingredients, and 1/2 cup pecans. Chill 3 hours or until almost firm.




Combine remaining pecans and crushed gingersnaps in a shallow dish. Shape pumpkin mixture into 1" balls and roll into pecan mixture. Cover and chill at least 3 hours. Store in refrigerator up to 1 week.

Makes 30 truffles.




Yum




Yum




Yum

Make something wonderful today!

Karen

P.S. You can find this and LOTS of other wonderful recipes in Southern Living's Ultimate Christmas Cookbook.

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3 comments:

Danni@SiloHillFarm said...

They look wonderful! I made some gingerbread truffles yesterday and that was pretty much the extent of my holiday baking. How are you loving our midwest weather?

Bliss said...

The God of thunder thighs is gonna strike you down soon.

Little Miss Maggie said...

Yummy!!!!

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