Pumpkin Pie Truffles
Prep: 25 minutes plus freezing and chilling • Serves: 30
3/4 cup 100% pure pumpkin purée
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup finely chopped pecans
1 cup graham cracker crumbs
1-1/4 packages (10 ounces each) white vanilla-flavored melting wafers
1. Line rimmed baking pan with parchment paper. In large bowl, with mixer on medium-high speed, beat cream cheese, pumpkin, sugar, vanilla extract and cinnamon 2 minutes or until incorporated, scraping down bowl occasionally; stir in 3/4 cup plus 2 tablespoons pecans and graham cracker crumbs. Makes about 2 cups.
2. Using 2 small spoons, drop 1 tablespoon cream cheese mixture 2 inches apart on prepared pan; freeze 15 minutes.
3. With hands, roll cheese mixture into balls; freeze 15 minutes.
4. In medium microwave-safe bowl, heat wafers in microwave oven as label directs. Use 2 forks to dip balls in melted wafers to completely cover, allowing excess to drip off; place on same pan and immediately sprinkle with remaining 2 tablespoons pecans. Reheat melted wafers as necessary if begin to harden. Refrigerate truffles 10 minutes or until hardened. Makes 30 truffles.
Approximate nutritional values per serving (1 truffle):
118 Calories, 8g Fat (4g Saturated), 4mg Cholesterol,
36mg Sodium, 11g Carbohydrates, 1g Fiber, 2g Protein