A recipe that is vegan, gluten-free, grain-free, refined sugar-free, pumpkin flavored, AND delicious? It might sound too good to be true, but I am here to tell you that these Pumpkin Pie Truffles are all the above and more! With only 7 required ingredients, these “Better- Than-Halloween- Candy” treats are sure to be a hit all season long!
I don’t know about you, but as soon as October hits all I can think of is eating pumpkin everything! While I can appreciate the beauty and effort that goes into a decadent pumpkin pie, let’s be honest, sometimes I just want a Fall dessert that is fast, easy, AND delicious.
How to Make Pumpkin Pie Truffles
One thing I love about this recipe is that it doesn’t require any complicated ingredients or kitchen gadgets. Oh, and you don’t even need an oven because these are no bake pumpkin truffles- YESSSS!
While the full ingredient list with the quantities is in the recipe card at the end of this post, here’s a quick overview of the ingredients you need for this recipe:
- Pumpkin Puree (I used canned, but fresh works as well! Just don’t use pumpkin pie filling as it will have sugar added in)
- Maple Syrup
- Coconut Oil
- Vanilla Extract
- Vegan Chocolate
- Pumpkin Pie Spice
- Last but not least- the main ingredient- Cassava Flour!
What is cassava flour?
The main ingredient in these pumpkin spice truffles hat holds it all together is… Cassava Flour! Cassava Flour is essentially the whole root of a cassava plant that is ground and dried for baking. It has a grittier texture than wheat flour but…it’s naturally gluten-free and grain-free!
Cassava Flour acts similar to wheat flour for baking & most recipes say you can substitute it 1:1 in recipes calling for all-purpose flour. I haven’t personally tried it in any baking recipes, but I really love the nutty flavor of it. To be honest, this was my first time creating a recipe with cassava flour and I’m officially obsessed. For this recipe, I used Edward and Son’s Cassava Flour, however, I’ve also heard great things about Otto’s Cassava Flour!
FAQ & Substitutions:
Can I make this recipe with a different flour?
Unfortunately, since these are no bake, wheat flour doesn’t work as a 1:1 substitute here. I tried it and it led to super dense truffles that I personally did not like. I haven’t tried it with almond or coconut flour but it may work. Since it’s no-bake you can keep adding flour until it is the right consistency, but. I did really intend for this recipe to be made with cassava flour for the best results.
What vegan chocolate works best for this recipe?
I knew I wanted to make this recipe refined sugar-free, so I used Lily’s Chocolate for this recipe.
If that’s not an option for you, you can also make your own vegan chocolate at home using cocoa butter, maple syrup, and cocoa powder. I’ve followed Minimalist Baker Easy Chocolate Recipe and highly recommend it to make refined-sugar free and healthier chocolate at home! Either way you will love the way these chocolate covered pumpkin truffles taste!
Can I make these oil-free?
I haven’t tried it and wouldn’t recommend it. The solid coconut oil gives these truffles a great texture, but you could potentially try subbing it 1:1 for more pumpkin puree.
These easy Vegan & Gluten-Free Pumpkin Pie Truffles will give you the best flavors of Fall in the least amount of time and make a great healthier Halloween candy too!
Looking for More Vegan Fall Recipes? Check out these SGTO Fall Favorites!
Pumpkin Pie Filling
- 1/4 cup pumpkin puree (60 grams)
- 1/3 cup maple syrup (102 grams or 78 ml)
- 2 Tbsp coconut oil (32 grams, must be solid)
- 2 tsp vanilla extract (10 grams)
- 1 tsp pumpkin pie spice (2 grams)
- 1 cup+ 2 Tbsp to 1 1/4 cup cassava flour (135- 150 grams)
- 6-8 oz melted vegan chocolate(120-160 grams)
- 1 tsp flaky sea salt (optional)
- Begin by adding the pumpkin puree, maple syrup, coconut oil, vanilla extract, and pumpkin pie spice to a blender. Blend until smooth. Then, add in the cassava flour and blend until a thick dough forms. Start with 1 cup+ 2 Tbsp cassava flour and add up to 1 1/4 cup if needed. The dough should not be dry, but it should not stick to your hands.
- Line a tray or plate with parchment paper and set aside. Then, roll the dough into 14-16 evenly sized truffles. Add the truffles to the sheet of parchment paper and place them into the freezer for 15 minutes.
- While the truffles are in the freezer, melt your chocolate. Once melted, remove the truffles from the freezer and roll in the chocolate to coat. Place each chocolate-coated chocolate back onto the tray covered in parchment paper. Then, add the tray to the fridge until the chocolate hardens (about 15 minutes).
- Remove the truffles from the fridge and drizzle with coconut butter or sea salt. Enjoy!
- Truffles will keep in the fridge up to 2 weeks and in the freezer up to 1 month in a closed container
Nutrition Information:Yield: 12 Serving Size: 1 truffle
Amount Per Serving: Calories: 86 caloriesTotal Fat: 4.6gCarbohydrates: 12.4gProtein: .8g