Tips and Tricks: Holiday Dessert Recipe | Broncos Fangirl

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Halloween came and went — kind of like the Broncos winning record — and we are now fully immersed in the Holiday Season. Thanksgiving is right around the corner so I thought I’d share with you an easy recipe to bring to all of your Thanksgiving festivities. Today I’ll be making No Bake Cream Cheese Pumpkin Pie Truffles, that I found on IfYouGiveaBlondeaKitchen.com.

This recipe only requires seven ingredients: cream cheese, confectioners’ sugar, pumpkin puree, cinnamon, pumpkin pie spice, graham crackers and chocolate.

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No Bake Cream Cheese Pumpkin Pie Truffles
Tips and Tricks: Holiday Dessert Recipe: No Bake Cream Cheese Pumpkin Pie Truffles
Course Dessert
Cuisine Thanksgiving
Servings
Ingredients
  • 8 oz cream cheese
  • 1/3 cup pumpkin puree
  • 4 to 6 tablespoons sweetener of choice: erythritol granular for low carb or coconut sugar for primal, to taste, like Swerve
  • 1.5 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2.5 tablespoons coconut flour
  • 1/3 cup pecans or walnuts finely minced
  • 2 tablespoons sweetener erythritol granular for low carb & coconut sugar for primal
  • 1 teaspoon Cinnamon
Course Dessert
Cuisine Thanksgiving
Servings
Ingredients
  • 8 oz cream cheese
  • 1/3 cup pumpkin puree
  • 4 to 6 tablespoons sweetener of choice: erythritol granular for low carb or coconut sugar for primal, to taste, like Swerve
  • 1.5 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2.5 tablespoons coconut flour
  • 1/3 cup pecans or walnuts finely minced
  • 2 tablespoons sweetener erythritol granular for low carb & coconut sugar for primal
  • 1 teaspoon Cinnamon
Tips and Tricks: Holiday Dessert Recipe: No Bake Cream Cheese Pumpkin Pie Truffles
Instructions
  1. Line a baking sheet with parchment paper or wax paper.
  2. Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended
  3. Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 15 o 20 minutes or more until semi-firm enough to form into balls (or release from mold).
  4. In a medium bowl combine the last 3 ingredients (the coating) and stir together. Set aside.
  5. Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
  6. Roll each cheesecake ball in the coating until covered, and place on lined baking sheet.
  7. Re-freeze for a 20 minutes or more until firm, then serve. Store these in the fridge in a covered container (may need to refreeze to set up again).
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Aren’t they cute? I love these because they really taste like fall feels, and they look fancy. I hope you guys enjoy them!

Be sure to check out more Fangirl Holiday, Desserts, Snack and Cocktail Recipes!

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Ashley Behabetz (Broncos Fangirl)

Bringing you all the latest news and commentary on my beloved Broncos.

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