Bacon Pumpkin Pie Truffles

It’s almost Thanksgiving, which means it’s time to decide how to most efficiently and taste-ily gain 5 pounds in one day. Well, I’ve got a solution for you: bite-sized balls of chocolate-coated, bacon-laden, pumpkin pie.

Basically, it’s a cake ball, but with pie, so I was hesitant to call them truffles. However, I was feeling a bit hoity-toity this morning, so why not?

Feel free to use your favorite pumpkin pie recipe to make these truffles, I just used the recipe on the back of a can of Libby’s pumpkin.

Bacon Pumpkin Pie Truffles


– 3/4c granulated sugar

– 1t ground cinnamon

– 1/2t salt

– 1/2t ground ginger

– 1/4t ground cloves

– 2 eggs

– 15oz (1 can) pumpkin

– 12oz (1 can) evaporated Milk

– 1 unbaked 9-inch, deep-dish pie shell

– 8 slices bacon, candied, cooked and crumbled

– white chocolate or chocolate baking bark


1. If you haven’t already done so, coat your bacon with a ton of brown sugar, then cook in the oven for 15 to 20 minutes at 400° F. Let cool completely and crumble.

2. Preheat oven to 425° F and ready your pie crust. (I used a Pillsbury refrigerated pie crust and stuck it in my 9-inch, deep-dish pie plate.)

3. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.

4. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

5. Pour into pie shell.

6. Sprinkle crumbled bacon into the pie batter.

7. Cover pie crust edges with foil to prevent over-browning.

8. Bake for 15 minutes, then reduce temperature to 350° F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. About 20 minutes before the pie is fully baked, remove the foil on the crust edges. Cool on wire rack for 2 hours.

9. Remove the pumpkin portion of the pie (should be easy to peel off the crust) and put it in a large bowl.

10. Break apart the pie crust into little pieces (but not crumbs). It’s best to do this by hand to make sure that the pieces aren’t too small. You still want to be able to see the bits of crust when you mix it with the pumpkin.

11. Stir the crust into the pumpkin and scoop into balls using your 2t cookie scoop.

12. Stick the truffles in the fridge or freezer to harden a bit and get started on melting your baking bark.

13. Coat the truffles and return to the fridge or freezer to set.

Forget boring old pie this year, pie truffles are where it’s at. These delicious bites of Thanksgiving goodness are the perfect way to end your perfect Turkey day.

By Becky McKay

Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.

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