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    Home » Dessert

    No Bake Pumpkin Truffles {Dairy Free!}

    November 15, 2016 by Chrissy Carroll 26 Comments

    Jump to Recipe Print Recipe

    Thanksgiving is right around the corner, so today I’ve got a sweet treat that’s perfect for post-turkey noshing – no bake pumpkin truffles! 

    I love these as a Thanksgiving dessert for a few reasons:

    • You’ll only need 5 easy-to-find ingredients.  Yahoo for not adding much more to the shopping list!
    • They’re easier to make than pumpkin pie – a big plus if you’re already doing a lot of cooking for the holiday.  All you’ll need to do is throw some graham crackers in the food processor and mix it with the pumpkin, cinnamon and sugar.  You’ll pop ‘em in the fridge/freezer to help them firm up, then you’ll dip them in some marvelous dark chocolate.
    • They’re a dairy free option!  Though I’m not dairy free anymore (I had to be last year when my son was nursing and has MSPI) – I’ve got a soft spot for all you fellow mamas that have dealt with a milk intolerance or have babies/kiddos with allergies.  I know sometimes finding satisfying dessert recipes can be a challenge.  These pumpkin truffles are dairy free and soy free as long as you choose an appropriate brand of chocolate chips (Enjoy Life are my fav! <– affiliate link) and ensure your graham crackers are free of these as well (for example, Annie’s Organic Honey Grahams <– affiliate link — are free of both dairy and soy at the time of this post – they’re priced kind of high on Amazon but my local grocery store carries them for under $5 per box).
    • And my favorite part – these are perfect little single serve dessert bites.  One of these no bake pumpkin truffles can totally satisfy the sweet tooth.  It ensures that you don’t go overboard with a plate full of desserts after already feeling stuffed from your turkey dinner.
    [Tweet “Looking for a dessert to add to your Thanksgiving table? Try no-bake pumpkin truffles!”]

    These no bake pumpkin truffles are perfect for a Thanksgiving dessert – or anytime this fall! You’ll only need 5 simple ingredients to make this dairy free recipe.

    These no bake pumpkin truffles are perfect for a Thanksgiving dessert – or anytime this fall! You’ll only need 5 simple ingredients to make this dairy free recipe.

    These no bake pumpkin truffles are perfect for a Thanksgiving dessert – or anytime this fall! You’ll only need 5 simple ingredients to make this dairy free recipe.

    The inside of these truffles have a velvety smooth filling that’s a little earthy and sweet thanks to the pumpkin.  Cinnamon adds warmth, and the graham crackers and sugar help enhance the flavor and sweetness.  They’re finished off dipped in dark chocolate, creating a rich shell to house the truffle filling.

    Come on, you know you want to try them! 😉  If you do, be sure to pop back on over here and let me know what you think.

    These no bake pumpkin truffles are perfect for a Thanksgiving dessert – or anytime this fall! You’ll only need 5 simple ingredients to make this dairy free recipe.

    No Bake Pumpkin Truffles

    Snacking in Sneakers
    No bake pumpkin truffles are great for an easy Thanksgiving dessert - or just a fun fall treat for dessert any night of the week!
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Total Time 1 hr
    Course Dessert
    Servings 12
    Calories 158 kcal

    Ingredients
      

    • 8 graham crackers (large rectangles)
    • 1/2 cup pumpkin puree
    • 1/3 cup granulated sugar
    • 1/2 tsp cinnamon
    • 1 1/4 cups dark chocolate chips (if dairy free, look for dairy free chocolate chips)

    Instructions
     

    • Break up graham crackers and add them to the food processor. Pulse a few times until it forms a fine crumb.
    • Combine graham cracker crumbs with pumpkin puree, sugar, and cinnamon in a bowl. Mix until smooth.
    • Roll mixture into balls and place on a baking sheet in the freezer for about 30 minutes (you could also pop them in the fridge if you want to come back to them later on). Cooling will help them firm up a bit.
    • Melt the chocolate chips in the microwave. The easiest way to ensure non-burnt chocolate is to place them in for 20 second intervals, then remove and stir before placing back in for another interval. It only took mine a little over a minute total to fully melt.
    • Roll each pumpkin truffle in the melted chocolate and return to the baking sheet. Place in the freezer for 15 minutes so chocolate hardens. Eat now, or place truffles in an airtight container and store in the fridge for several days!

    Notes

    Nutrition facts (approximate per truffle):
    158 calories, 6 g fat, 4 g sat fat, 59 mg sodium, 24 g carbohydrate, 2 g fiber, 19 g sugar, 2 g protein, Vitamin A: 32%, Vitamin C: 1%, Calcium: 1%, Iron: 6%

    Nutrition

    Calories: 158kcal
    Tried this recipe?Let us know how it was!

    Share with me:  What’s your favorite Thanksgiving dessert?  Have you ever made no bake pumpkin truffles?

    • Author
    • Recent Posts
    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
    Chrissy Carroll
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    Comments

    1. Cassandra @ Powered By BLING

      November 15, 2016 at 4:50 pm

      I bet those are almost as good as buckeyes with all that chocolate covering them! I’m partial to peanut butter, but I think my mother would prefer these!

      Reply
      • Chrissy Carroll

        November 16, 2016 at 7:42 pm

        Oooooh, I bet your peanut butter version tastes amazing!

        Reply
    2. Sarah Grace Spann

      November 15, 2016 at 5:19 pm

      hellllllo delicious! I love me my simple recipes!

      Reply
      • Chrissy Carroll

        November 16, 2016 at 7:42 pm

        Hope you get a chance to make it and enjoy!

        Reply
    3. abbey sharp

      November 15, 2016 at 10:55 pm

      OMG yum, these look super delicious!

      Reply
      • Chrissy Carroll

        November 16, 2016 at 7:43 pm

        Thanks Abbey 🙂

        Reply
    4. Melissa @ Mango About Town

      November 16, 2016 at 8:06 am

      These look so yummy! I wonder if I could use my homemade pumpkin puree for the recipe (its a little thinner than canned puree).

      Reply
      • Chrissy Carroll

        November 16, 2016 at 7:43 pm

        You could definitely use it; I’d think you might have to thicken the mixture up with either more graham crackers and/or maybe a little coconut flour (I’ve made other truffles with those). I’d think that’d help it hold it’s form.

        Reply
    5. Emily Holdorf

      November 17, 2016 at 7:34 pm

      These look so yummy! I love truffles 🙂

      Reply
      • Chrissy Carroll

        November 23, 2016 at 8:17 pm

        Me too! 🙂

        Reply
    6. Lauren Harris-Pincus

      November 17, 2016 at 8:11 pm

      These sound sooooo yummy!!!!

      Reply
      • Chrissy Carroll

        November 23, 2016 at 8:17 pm

        Thanks Lauren!

        Reply
    7. Amy Gorin

      November 18, 2016 at 8:55 am

      These look like such a fab holiday treat!

      Reply
      • Chrissy Carroll

        November 23, 2016 at 8:20 pm

        Thanks Amy! Hope you enjoy!

        Reply
    8. Lindsey Pine

      November 18, 2016 at 11:12 am

      I am loving this recipe! I’ve never had a pumpkin truffle, but this looks amazing!!

      Reply
      • Chrissy Carroll

        November 23, 2016 at 8:21 pm

        Thanks Lindsey! I hope you get a chance to make it; definitely one of my favs.

        Reply
    9. Emily

      November 25, 2016 at 4:03 am

      Pumpkin pie is so traditional, I’ll try pumpkin truffles for thanksgiving desert.
      I love the orange when the truffle are bitten
      Your photo is so nice btw

      Reply
      • Chrissy Carroll

        November 30, 2016 at 8:19 pm

        Thanks Emily!

        Reply
    10. Barbara J. Silverman

      November 29, 2016 at 3:10 am

      These have made me the hit of many a party! They are so original and delicious! I’ve loved making oreo truffles for years, but I love fall flavors even more. Nothing to improve on this recipe!

      Reply
      • Chrissy Carroll

        November 30, 2016 at 8:25 pm

        Thanks Barbara! Glad you enjoyed them!

        Reply
    11. Richard Friesen

      December 4, 2016 at 10:27 am

      Thank you for the recipe! I love the “dairy-free” part the most :D!
      Thanksgiving is over but I’m gonna try it tomorrow

      Reply
      • Chrissy Carroll

        December 4, 2016 at 6:08 pm

        These are great for anytime, not just Thanksgiving – hope you love ’em!

        Reply
    12. Christina

      September 23, 2017 at 8:27 pm

      Please excuse the ignorance and poor wording, but can these be made using the insides of an actual pumpkin…like the ones you carve for Halloween, not the seed part, but for lack of a better word, the “fleshy” part?

      Reply
      • Chrissy Carroll

        September 24, 2017 at 4:52 pm

        Hi Cristina! Yes, you can definitely make this with an actual pumpkin! You would roast the pumpkin flesh, then use that in place of the canned pumpkin.

        This recipe from All Recipes seems like it might be helpful 🙂 http://allrecipes.com/recipe/22935/pumpkin-puree/

        Reply
    13. Chelsea

      September 28, 2017 at 12:35 pm

      Do you know approximately how many cups the 8 graham crackers will make? I was thinking about just buying the gc crumbs rather than the full cookies. These look so good ??

      Reply
      • Chrissy Carroll

        September 29, 2017 at 10:19 am

        Hi Chelsea! I’m not 100% sure right now, but I can definitely measure it out the next time I make these. My inkling would be around a 1/2 cup. Sorry I can’t give you anything more precise at this point!

        Reply

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    Welcome to Snacking in Sneakers! That's me, Chrissy, and I'm here to share all my favorite fitness, food, & wellness stories & tips. I'm a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin' gal.

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