Pumpkin Pie Truffles

• 1 cup chopped pecans
• 1 tablespoon butter
• 2 (4-ounce) white chocolate baking bars, chopped
• 2 tablespoons butter
• 1/4 cup canned unsweetened pumpkin
• 1/2 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 9 gingersnaps, coarsely crushed (we tested with Nabisco)

1. Saute pecans in 1 tablespoon butter in a large nonstick skillet over medium heat until toasted. Cool completely. Pulse pecans in a food processor until finely chopped.
2. Combine chocolate and 2 tablespoons butter in a glass bowl. Microwave on HIGH 1 minute; stir until smooth. Stir in pumpkin, next 5 ingredients, and 1/2 cup pecans. Chill 3 hours or until almost firm.
3. Combine remaining 1/2 cup pecans and crushed gingersnaps in shallow dish. Shape pumpkin mixture into 1" balls; roll in pecan mixture. Cover and chill at least 3 hours. Store in refrigerator up to 1 week.

pecans, butter, white chocolate baking, butter, pumpkin, powdered sugar, ground cinnamon, vanilla, ground ginger, salt

Taken from www.myrecipes.com/recipe/pumpkin-pie-truffles (may not work)