bag or piping bag and set in the refrigerator.
- Add the pecan meal, pumpkin puree, pumpkin
pie spice, and cinnamon to the bowl with the remaining
sweetened cream cheese and beat with the hand mixer
on high speed until combined. Cover and refrigerate for
at least 3 hours or overnight. - Using a mini ice cream scooper or spoon, scoop
out 1-inch balls of the pumpkin cheesecake mixture.
Place the balls on a serving platter. Cut a tiny hole in
the corner of the plastic bag with the topping and
drizzle each truffle with a little bit of the topping.
Sprinkle with crushed walnuts, if desired, and a touch
of nutmeg. Serve chilled. - Store extras in an airtight container in the
refrigerator for up to 4 days. Freezing is not
recommended.
tip: I used leftover pumpkin puree that I had in my
freezer, which had a bit of liquid in the container. If
you use frozen puree, make sure to drain the excess
liquid or the truffles will be too soft.