
Pumpkin Pie Truffles
Bite-size truffles made by mashing a ready-made pumpkin pie, crust and all, then coating the balls in melted chocolate. The Portioning Scoop gives every truffle the same size, and the Silicone Baking Sheet lets them release cleanly once frozen.
- Total time
- 60 min
- Prep
- 30 min
- Cook
- 5 min
- Rest
- 25 min

Ingredients
Method
Put the pie, filling and crust, in a medium Tupperware Thatsa Bowl and mash until evenly combined.
Scoop even portions with the small Tupperware Portioning Scoop and set them on the Tupperware Silicone Baking Sheet with rim. Freeze for about 15 minutes, until firm.
Melt the dark and the vanilla wafers separately. Dip each truffle into one of the coatings and add toppings before the coating sets.
Return the truffles to the freezer for 10 minutes. Serve cold, or leave at room temperature for 5 minutes first.







