White Chocolate Pumpkin Pie Truffles

First, make the filling. Get out a stand mixer and combine Canned Pumpkin Purée (1/3 cup), Philadelphia Original Soft Cheese (4 Tbsp), and Powdered Confectioners Sugar (3 Tbsp) in its bowl. Beat them together with the paddle attachment until it is all fluffy.

Then add in the Pumpkin Pie Spice (1 tsp), Ground Cinnamon (1 tsp), and Graham Cracker Crumbs (1 1/2 cups) and let it run for 2 minutes until the mixture is well beaten together and completely smooth.

Let it sit in the refrigerator to set and chill for 2 hours. When the 2 hours is up, get out a sheet tray and line it with a silicone mat.

Use a tablespoon to scoop out perfect little mounds of the filling. Roll them into little balls and line them up on the mat.

Put the sheet tray in the freezer for 30 minutes to really harden the little balls of filling.

When that time is up, get out a medium bowl and pour the White Chocolate Chips (1 3/4 cups) in it. Either melt it in the microwave or on a double boiler until it is shiny, smooth and completely melted.

Coat each ball of filling in the melted chocolate, and use a fork to fish them out. Tap the fork gently on the bowl so that the excess chocolate goes right back into the bowl.

Once they are all formed, chill them for another 30 minutes to set the chocolate completely, then serve and enjoy!