Instructions
1. Melt the Callebaut white chocolate in a microwave safe bowl in 30 second intervals at 50% power, stirring in between until melted.
2. Beat in the cream cheese with a hand mixer until well combined. Add in the pumpkin puree, sugar, butter & pumpkin pie spice-- mix well.
3. Line candy mold with melted cocoa lite candy coating. Let set for a few minutes & dump out excess. Add another layer of candy coating until desired thickness is achieved.
4. Fill the molded candy cups 3/4 full with pumpkin ganache made in the previous steps. Gently tap the filled mold to smooth.
5. Melt the super white candy coating in the micro wave & add the pumpkin flavoring-- stir thouroughly. Once incorporated, transfer this flavored coating into a squeeze bottle & cover the ganache filled cups to seal the filling. Sprinkle with a very small dash of pumpkin spice.
6. Place in freezer to set, 20-30 minutes. Carefully remove from molds & store in an airtight container in the refrigerator until ready to serve
