Recently while doing some shopping for autumn-themed tablewares, I spotted a set of beautiful white pumpkin place card holders. They were smooth porcelain and flecked with gold. They almost looked like little confections. Judging their size and shape, I knew just how to make an edible version when I returned home.
You may remember the silicone cannelé mold from my previous Mini Potted Cactus Cakes post. Its ridges made a cute cactus shape, and here it’s serving yet another purpose as a pumpkin mold! Simply paint the mold’s cavities with melted white candy using a 1-inch pastry brush.
The filling is made with just two ingredients – 1 cup of pumpkin pie filling mixed with 2 cups graham cracker crumbs. This creates a thick dough-like texture, and the mixture can be easily pressed into the cavities. If you don’t have the cannelé mold or want to simplify the execution, you can roll the filling into walnut-sized rounds and dip them in chocolate, instead.
The pumpkins are flecked with gold by mixing gold luster dust and drops of vanilla extract to create edible paint. A stiff bristle brush loaded with the paint will give you the desired effect – just bend back the bristles with a finger, release, and watch the paint fly! The painted pumpkins will need to stand for a couple of hours to dry, or even overnight if you live in a humid climate.
I used dark chocolate fondant to make the pumpkin stems but if you dislike fondant, a few Tootsie Rolls kneaded into a solid mass will make an excellent stand-in for the sugar paste. The stems are also gilded with luster dust, which I think makes them look extra pretty.
I’m so excited to share these truffles with my family at our next gathering. I find them completely charming and tasty, too!
Pumpkin Graham Truffles
- Silicone cannelé mold with 8 cavities
- 1 cup 260g pumpkin pie filling
- 2 cups 233g graham cracker crumbs
- 18 ounces white candy melts or white chocolate
- Gold luster dust
- Vanilla extract
- 1 oz. dark chocolate fondant or 16 chocolate chews Tootsie Rolls
- Combine the pumpkin pie filling and graham crackers in a large bowl. Mash the two ingredients together with a rubber spatula or use your hands to knead together. Mix until a consistent dough-like texture is achieved.
- Melt the candy wafers in a large microwave-safe bowl at 30 second increments until the candy can be stirred smooth (about 5 minutes). Use a 1-inch pastry brush or kitchen-dedicated art brush to coat the interiors of the cannelé mold cavities. Freeze until firm, about 5 minutes. Apply a second coat and freeze again (5 more minutes). Press the filling into the molds within 1/4 inch of the top edges of the molds. Cover with more melted chocolate and spread with an offset spatula to smooth (re-heat candy if necessary). Freeze until firm, 5 minutes. Remove truffles from the molds by pushing them out from the bottom up. Place truffles on a parchment –lined baking sheet.
- Combine 1/4 teaspoon gold luster dust with a few drops of vanilla extract until a medium-bodied gold paint is achieved (akin to slightly watered down acrylic, for those familiar with painting). Load a stiff-bristle paint brush with the paint and bend the bristles back with a finger. Aim at the truffles and release the bristles to create gold flecks on the truffles. Repeat as much as you’d like until the amount of flecks are to your liking. Let dry for at least 2 hours, or overnight.
- Roll the fondant on a piece of parchment paper to 1/4-inch thickness. Cut 8 star shapes using a star-shaped fondant cutter or 5 petal flower cutter. Alternatively you may free-hand cut star shapes using a kitchen-dedicated x-acto knife. (If using the chocolate chews, knead well and roll out – proceed with cutting).
- Knead the remaining fondant and twist into a rope with your fingers until the rope is about 1/4-inch thick. Cut into small pieces for pumpkin stems. Load a dry art brush with dry gold luster dust and brush onto the stems and star-shapes. Brush a tiny amount of water on the end of one of the stems and attach it to a star. Brush the bottom of the star shape and place on top of a pumpkin. Repeat until all pumpkin truffles have stems. Use remaining fondant to roll tiny ropes to create pumpkin vines, if desired. Brush with luster dust and coil before attaching to the top of the pumpkins.
- Refrigerate truffles. Remove truffles at least 1 hour before serving to come to room temperature. Place each truffle in a cupcake liner or pastry cup to serve.