Ingredients
2/3 cup reduced-fat cream cheese1/2 cup confectioners’ sugar2/3 cup canned pumpkin1 teaspoon pumpkin pie spice1 teaspoon vanilla extract2-1/4 cups crushed reduced-fat graham crackers1 package (10 ounces) dark chocolate chips
Preparation
In a small bowl, beat cream cheese and confectioners’ sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape.
Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm.
In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.
