• 1 pound Callebaut White Chocolate, melted
• 8 ounces Cream Cheese
• 1 cup Pumpkin Puree (NOT filling)
• 1/2 cup Sugar
• 2 tbsp Butter
• 2 tsp Pumpkin Pie Spice
• Cocoa Lite Candy Coating, melted
• Super White Candy Coating, melted
• 15 Drops Pumpkin Flavor
• Pumpkin Spice

Printable Recipe 1. Melt the Callebaut white chocolate in a micro wave 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 thou roughly. Once incorporated, transfer this flavored coating into a squeeze bottle & cover the ganache filled cups to seal the filling. Sprin kle 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