Pumpkin Pie Truffles Recipe

Introduction

These Pumpkin Pie Truffles are a delightful seasonal treat that combine the warm flavors of pumpkin and spice with a rich chocolate coating. Perfect for fall gatherings or a cozy dessert, they are both vegan and easy to make at home.

Ingredients

• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup maple syrup
• 2 tablespoons coconut oil (must be solid)
• 2 teaspoons vanilla bean paste (or extract)
• 1 teaspoon pumpkin pie spice
• 1 cup + 2 tablespoons to 1 1/4 cup cassava flour
• 6 oz melted vegan chocolate
• 1 teaspoon flaky sea salt (optional)

Instructions

1. Step 1: Add the pumpkin puree, maple syrup, solid coconut oil, vanilla bean paste, and pumpkin pie spice to a blender. Blend until smooth. Then add 1 cup + 2 tablespoons cassava flour and blend again until a thick dough forms. Add up to 1 1/4 cup cassava flour if needed. The dough should feel firm without sticking to your hands.
2. Step 2: Line a tray or plate with parchment paper. Roll the dough into 14-16 evenly sized truffles and place them on the parchment-lined tray. Freeze for 15 minutes.
3. Step 3: While the truffles freeze, melt the vegan chocolate. Remove the truffles from the freezer and carefully roll them in the melted chocolate to coat completely. Place the chocolate-covered truffles back on the parchment paper.
4. Step 4: Refrigerate the tray until the chocolate hardens, about 15 minutes. Optionally, drizzle with coconut butter or sprinkle with flaky sea salt before serving.

Tips & Variations

• Use pure pumpkin puree for the best texture and flavor, not canned pumpkin pie filling which contains added sugars and spices.
• If you don’t have cassava flour, try substituting with almond flour but adjust the quantity for dough consistency.
• For extra spice, add a pinch of cinnamon or nutmeg along with the pumpkin pie spice.
• Choose your favorite vegan chocolate—dark or semi-sweet—to customize sweetness.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage. When ready to enjoy, let them sit at room temperature for a few minutes to soften slightly. Reheat coated truffles gently if the chocolate becomes too firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pumpkin instead of pumpkin puree?

Regular cooked pumpkin is too watery for this recipe. It’s best to use smooth pumpkin puree to achieve the right dough consistency.

What if I don’t have cassava flour?

Almond flour or oat flour can be used as alternatives, but you may need to adjust the amount to get a dough that’s firm but not sticky.

Pumpkin Pie Truffles Recipe

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4.9 from 140 reviews

These Pumpkin Pie Truffles are a delightful vegan treat combining creamy pumpkin puree, warm pumpkin pie spice, and a rich chocolate coating. Sweetened naturally with maple syrup and using cassava flour for a smooth, gluten-free dough, these bite-sized truffles offer the perfect balance of fall flavors and indulgence. They’re easy to prepare with simple ingredients and require no baking, making them a quick and festive dessert or snack.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 14–16 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

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Truffle Base

• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup maple syrup
• 2 tablespoons solid coconut oil
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 1 teaspoon pumpkin pie spice
• 1 cup + 2 tablespoons to 1 1/4 cups cassava flour

Coating and Garnish

• 6 oz melted vegan chocolate
• 1 teaspoon flaky sea salt (optional)

Instructions

1. Prepare the dough: Add pumpkin puree, maple syrup, solid coconut oil, vanilla bean paste, and pumpkin pie spice to a blender. Blend until the mixture is smooth. Gradually add cassava flour, starting with 1 cup plus 2 tablespoons, blending until a thick dough forms. Add up to 1 1/4 cups cassava flour if needed to achieve a dough that is not sticky but not dry either.
2. Shape the truffles: Line a tray or plate with parchment paper. Roll the dough into 14-16 evenly sized balls or truffles. Place the truffles on the parchment-lined tray and freeze for 15 minutes to firm up.
3. Melt the chocolate and coat: While the truffles freeze, melt the vegan chocolate until smooth. Remove the truffles from the freezer and carefully roll each one in the melted chocolate, fully coating them. Return the chocolate-coated truffles to the parchment-lined tray.
4. Chill to set: Place the tray with coated truffles into the refrigerator for about 15 minutes until the chocolate hardens.
5. Add finishing touches and serve: Remove the truffles from the fridge and optionally drizzle with melted coconut butter or sprinkle flaky sea salt on top for extra flavor. Enjoy immediately or keep refrigerated for later.

Notes

• Use pumpkin puree, not pumpkin pie filling, to get the best texture and flavor.
• Solid coconut oil helps to bind the dough and adds richness; make sure it’s not melted before blending.
• Adjust cassava flour quantity as necessary depending on dough consistency.
• For a dairy-free option, ensure vegan chocolate is used.
• Store truffles in the refrigerator to maintain firmness, especially if your kitchen is warm.
• Optional garnishes like flaky sea salt or coconut butter enhance flavor and presentation.

Keywords: pumpkin pie truffles, vegan dessert, no bake pumpkin recipe, gluten free pumpkin treats, fall desserts, healthy truffles