Pumpkin spice truffles celebrate the season in a better-for-you way

The pumpkin spice takeover is officially in full swing, with many foods, including beer and cookies, infused with its warm, autumnal flavor.

But despite all the seasonal buzz, there’s one pumpkin aspect that isn’t talked about enough — how incredibly nutritious it is. Fresh or canned, pumpkin is packed with beta carotene, an antioxidant form of vitamin A that gives pumpkin its glorious color, and helps keep our eyes, skin and immune systems healthy. Just half a cup of canned pumpkin provides more than 100% of the daily value for vitamin A, plus a good amount of fiber, and ample vitamin C, potassium, B vitamins and essential minerals.

Ironically, many store-bought pumpkin-spice products lack any actual squash, but it’s easy to DIY your own by keeping a can of pumpkin puree on hand. Simply stir a few spoonfuls of it into oatmeal, pancake batter, yogurt or cottage cheese, along with a sprinkling of warming spices, to reap both the cozy vibes and nutritional benefits.

This recipe brings pumpkin goodness to chocolate truffles in a better-for-you dessert. To make them, whir graham crackers in a food processor or smash them with a mallet into a fine crumb. Stir in some pumpkin puree, maple syrup and warm, fragrant seasonings — vanilla, cinnamon, ginger and cloves. Roll the mixture into balls, then briefly firm them up in the refrigerator. Dip the chilled spheres in melted dark chocolate, toss with chopped, toasted pecans, and briefly chill again until the coating firms up.

You wind up with a chocolate confection that has a gently sweet filling reminiscent of pumpkin pie, and a satisfying, crunchy exterior. Made with pantry staples, the truffles can be pulled together anytime a pumpkin spice craving hits, but they make an especially memorable and fitting treat for a Thanksgiving gathering.

• Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.

•••

Pumpkin Spice Truffles

10 sheets (5½ ounces/156 grams) graham crackers

⅓ cup (87 grams) canned pumpkin puree

2 tablespoons maple syrup

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

⅛ teaspoon ground ginger

⅛ teaspoon ground cloves

⅛ teaspoon fine salt

3 ounces (85 grams) dark chocolate, chopped (about ½ cup)

1 cup (120 grams) pecan pieces, toasted and finely chopped

In a food processor, pulse the graham crackers until they form fine crumbs. (Alternatively, place the crackers in a sealable bag, and crush them with a mallet or rolling pin.)

In a medium bowl, stir together the pumpkin puree, maple syrup, vanilla, cinnamon, ginger, cloves and salt until combined. Add the cracker crumbs and stir until well combined.

Line a sheet pan or large plate with wax paper. Using your hands, roll the graham cracker mixture into 12 balls, each about 1 inch (2.5 centimeters) in diameter and weighing about 23 grams, placing them on the lined sheet pan as you work. Refrigerate to firm up, about 30 minutes.

Fill a medium pan with 1 inch of water, set it over low heat and bring to a gentle simmer. Set a large heatproof bowl over the pan. (Make sure the bottom of the bowl doesn’t touch the water.) Add the chocolate to the bowl and let it melt, stirring occasionally. (Alternatively, melt the chocolate in the microwave on HIGH in a microwave-safe bowl in 20-second intervals, stirring well between each.)

Place the pecans on a plate. Using two forks, roll each ball in the melted chocolate, letting any excess drip off. Roll each truffle in the nuts to coat, then return the truffles to the wax paper. Refrigerate, uncovered, until set, about 30 minutes, before serving or storing. Serve chilled.

Substitutions: Gluten-free? Use gluten-free graham crackers. For dark chocolate, use milk or white chocolate. For pecans, use walnuts or almonds. Nut-free? Use sunflower seeds, hulled pumpkin seeds (pepitas) or toasted sesame seeds, or skip. Vegan? Look for vegan dark chocolate.

12 servings (makes 12 truffles)

Storage: Refrigerate for up to 4 days.

Make ahead: The uncoated truffles need to be chilled for about 30 minutes before coating them in the chocolate and nuts, then chilled again for at least 30 minutes before serving.

Nutrition | Per truffle: 170 calories, 18g carbohydrates, 0mg cholesterol, 11g fat, 2g fiber, 2g protein, 2g saturated fat, 110mg sodium, 8g sugar

— Ellie Krieger