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Use a 2-inch biscuit cutter to stamp out mini pumpkin pies
Make homemade whipped cream by beating 1 cup chilled heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla to stiff peaks
Add 3-4 tablespoons of heavy cream to the pumpkin filling to help it blend better for making truffle balls
Form pumpkin pie filling into balls and freeze until firm
Dip frozen pumpkin filling balls into melted Ghirardelli melting wafers, working with just a few at a time
Dust whipped cream and truffles with pumpkin pie spice if desired
Keep pumpkin pies chilled until ready to serve
Store candy coated truffles at room temperature away from heat or moisture for up to a day