Instructions

• Beat together the cream cheese and powdered sugar until smooth.
• Add the pumpkin and beat until smooth.
• Stir in the finely crushed graham cracker crumbs and pumpkin pie spice. The finer the graham crackers are crushed the smoother the truffles will be.
• Add the 4 ounces of melted white chocolate and stir until smooth. The mixture will be thick, but still soft. Cover and chill in the refrigerator for at least 4 hours until cold and firm.
• After the dough is chilled, roll the truffle mixture into 1 inch balls. Chill the truffle balls again until firm, at least 30 minutes.
• In a deep container suitable for dipping, melt the 8 ounces of white chocolate in the microwave until melted and smooth.
• Dip the chilled balls into the white chocolate and place on parchment paper to harden. You may sprinkle with additional graham cracker crumbs for garnish. Store in the refrigerator.