If you love pumpkin and truffles, you'll love this Brazilian-inspired Pumpkin Truffles Brigadeiro Recipe! Made with pumpkin puree, condensed milk, butter, and a hint of fall spices, then coated with unsweetened shredded coconut, it the perfect treat to make around the holidays!
How to Make Pumpkin Truffles
Note: The full instructions are provided in the recipe card below.
Combine the condensed milk, butter, pumpkin puree, and spices in a small saucepan. Place over medium heat and simmer, constantly stirring with a wooden spoon.
Reduce the heat to medium-low and continue stirring until the mixture thickens and, when stirred, pulls away from the bottom of the pan for about 15 to 20 minutes.
Stir in the pure vanilla extract until combined. Remove the pumpkin truffle mixture from the heat and place the mixture in a light grease bowl.
Cover with plastic wrap and refrigerate until chilled through about 2 hours.
How to Shape
Lightly butter your hands. Using a tablespoon or small scoop, scoop some Brigadeiro mixture into your hands and roll it into a bite-size ball.
Roll the Pumpkin truffles in the unsweetened shredded coconut and place it on a bonbon cup or plate. Continue with the remaining Pumpkin truffles.
Top it with clove, if desired! Store the Pumpkin Truffles in the refrigerator until ready to serve or for up to a week. Enjoy.
Related Recipes:
- Warn Spice Blend
- Pumpkin Pie Spice Blend
- Red Velvet Cake
- Chocolate Cupcakes
- Coconut Cake
- Carrot Cake Cupcakes
Recipe
Easy Pumpkin Truffles
Ingredients
- 397 g (1) can of sweetened condensed milk
- 1 tablespoon butter , plus some more to grease your hands
- 200 g canned 100% purée pumpkin
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground Cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon pure vanilla extract
To Garnish:
- 1 cup unsweetened shredded coconut or granulated sugar
- Indian cloves , optional
Instructions
- Combine the condensed milk, butter, pumpkin puree, and spices in a small saucepan. Place over medium heat and bring to a simmer, constantly stirring with a wooden spoon.
- Reduce the heat to medium-low and continue stirring until the mixture thickens and, when stirred, pulls away from the bottom of the pan, about 15 to 20 minutes. Stir in the pure vanilla extract until combined.
- Remove the pumpkin truffle mixture from the heat and place the mixture in a light grease bowl. Cover with plastic wrap and refrigerate until chilled all the way through, about 2 hours.
How to Shape Pumpkin Truffles
- Lightly butter your hands. Using a tablespoon or small scoop, scoop some Brigadeiro mixture into your hands and roll it into a bite-size ball. Roll the Pumpkin truffles in the unsweetened shredded coconut and place it on a bonbon cup or plate.
- Continue with the remaining Pumpkin truffles. Top it with clove, if desired! Store the Pumpkin Truffles in the refrigerator until ready to serve or for up to a week. Enjoy
Notes
- To store: Pumpkin Truffles Brigadeiro, place them in an airtight container, and store them in the refrigerator for up to a week. If you're storing them longer, you can freeze them for up to a month. However, remember that the texture and flavor may change slightly after freezing.
- To reheat: The truffles, remove them from the refrigerator and let them sit at room temperature for a few minutes before serving. You can also microwave them for a few seconds to soften them if they are too hard. Be sure to microwave them in short intervals and stir in between to avoid overheating. Remember that these truffles are best served chilled, so you may not need to reheat them. Enjoy!
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.