Have you ever noticed how certain holidays and seasons have a way of absolutely activating all five of your senses, sometimes even stimulating specific moments and memories in our minds? The triggers are different for everyone of course, but seeing the leaves turn colors and the smell of apple cider are two of my favorite fall activators. For me, if the Thanksgiving holiday were embodied in edible form, it would have to be in a plump pumpkin pie. Nothing kicks my seasonal sense of taste into high gear like the tried and true traditional dessert. For this leftovers remix recipe, I invite you to enjoy the taste of pumpkin pie in tiny truffle form. A splash of Jackson Morgan Southern Cream makes the filling a little more fun. This simple last course is bite-sized and boozy, just the way we like it.
Ingredients
1 Pumpkin Pie
1 Tablespoon Jackson Morgan Southern Cream in Brown Sugar and Cinnamon
1 Package of White Chocolate Melting Wafers or Chips
Directions
Add pumpkin pie filling to a bowl and put the pie crust in a different bowl for later. Mix the pumpkin pie filling with Jackson Morgan Southern Cream. Use a small cookie scoop to scoop out balls of the pumpkin pie mixture and then roll with hands to create a ball. To make this easier, spray the cookie scoop with cooking spray so the pumpkin filling will not stick to it. Place pumpkin balls on a cookie sheet lined with parchment paper and place in the freezer for 1-2 hours.
Add pie crust to a plastic bag and crush with a rolling pin. Then melt white chocolate chips or wafers in microwave according to directions on the package. Dip the frozen pumpkin pie balls in the white chocolate and sprinkle with crushed pie crust. Place on parchment or wax paper and allow chocolate to harden. Enjoy!
All images Melissa Haithcock for Jackson Morgan Southern Cream.
