Guys, I woke up two days ago FREEZING. Evidently, Mother Nature has developed a habit of dropping the temperature like crazy at night and then bringing it right back up come early noon. I guess it's fun to have the best of both worlds for now, but man, I am so not ready for the cold.
I'm still in a summer state of mind, and I'm going to stay here for as long as I can. And make some yummy no-bake treats in the process.
I've had this recipe bookmarked since last year and I was so excited for pumpkin season to come back so I could make it! It's basically like a Reese's peanut butter cup, except with no peanut butter. The p word of choice here is none other than...pumpkin!
The pumpkin mixture in the middle of these is SO good. It's got a bit of tang from the cream cheese and it packs a bold pumpkin spice flavor. And that's not all, there are also graham cracker crumbs mixed in to give it that extra oomph!
These would make the perfect addition to a Fall themed dessert table. Or you can simply keep them around the house as a snack. My sweet tooth loves that idea!
No-Bake White Chocolate Pumpkin Pie CupsYield: 12 cups
Ingredients:12 oz. white chocolate chips or chunks
2 oz. cream cheese, softened
1/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1/4 cup powdered sugar
1 cup graham cracker crumbs
Directions:Line a 12-cup muffin tin with cupcake liners.
Melt white chocolate over a double boiler or in a microwave, until smooth and creamy.
Using a small spoon, spread the melted white chocolate onto the bottom and halfway up the sides of each cupcake liner. Set aside the remaining white chocolate. Transfer muffin tin to a freezer, and freeze liners for 10 minutes, or until completely hardened.
Meanwhile, prepare the filling. Using an electric hand mixer, beat together cream cheese, pumpkin puree, pumpkin pie spice, and vanilla until smooth and creamy. Beat in powdered sugar and graham cracker crumbs until well-combined. The mixture should be thick enough to roll into a ball.
Remove muffin tin from freezer. Divide pumpkin mixture into 12 portions. Roll each portion into a ball, place it into the cupcake liner, then flatten it out.
Reheat the white chocolate if necessary. You can also add a teaspoon of shortening or oil to thin out the chocolate so it is easier to pour and will also make for a smoother finish.
Cover the pumpkin mixture in each liner with the melted white chocolate and tap the pan against a flat surface a few times to evenly spread out the chocolate.
Freeze for an additional 10-15 minutes. Unwrap before serving. Store in an airtight container in the fridge.
Slightly adapted from Healthy Food Living