FITD Food: By the Power of Pumpkin!

Although I have sad to see summer end (it is so short here in Minnesota.), I am crazy for Fall.

Autumn means colorful leaves, the smell of woodsmoke in the air, fuzzy socks, and college football.

Not to mention cute boots!

My favorite part of Fall? PUMPKIN! I consider the hunt for all things pumpkin a call-to-arms.

I give to you the Pumpkin Sea Salt Truffle. Truffles have always been the triathlon of recipes for me: meaning I could do it--I would just have to see it through.

So here goes!

Ingredients

• 2 1/2 cup crushed vanilla wafers or graham crackers
• 1 cup ground almonds (optional)
• 2 1/2 teaspoons pumpkin pie spice
• 2/3 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1/3 cup apple juice (or cider for more spice)
• At least 2 (12 ounce) bags chocolate morsels (I used white chocolate and cinnamon.)
• 1 teaspoon vegetable oil
• Sea salt

Directions

1. Crush the vanilla wafers or graham crackers and then the almonds in a food processor until they are fine crumbs.
2. In a large bowl, combine the crumbs, almonds, pumpkin pie spice, and then sift the powdered sugar on top. Lightly mix the dry ingredients.
3. Add vanilla, pumpkin, and apple juice/cider. Mix well. (I just mixed by hand)
4. Use a melon baller or a cookie scoop (be sure to lightly spray the scoop with non-stick spray) and form into 1" balls. Place balls on a foil covered (spray with non-stick spray) rack, cover with plastic wrap, and put in freezer (works better) or fridge to harden.
5. Once hardened, use a double boiler to start melting the chocolate (add 1 tsp oil to make a smoother chocolate and prevent it from burning).
6. Once chocolate is melted, remove pumpkin centers from fridge or freezer, use a fork (a fondue fork worked fairly well to pierce the centers) and cover each center in chocolate.
7. Sprinkle with sea salt.
8. Put the truffles back onto the covered racks and put back in the fridge to harden and dry the chocolate.

Recipe Musings

I don't have a double boiler, so I used a Pyrex glass dish on top of a shallow pan of water. Chocolate is extremely delicate, so you'll want to keep the water from actually touching the glass. For more information on melting chocolate, take a look at How To Melt Chocolate.

Although this recipe is time consuming, it is well worth the effort. The sea salt cuts some of the sweetness away from the truffle.

What recipes do you have for pumpkin?

Ready to be covered in chocolate!

Freezer ready!