In a skillet, combine the canned pumpkin, cream cheese, butter, pumpkin pie spice, and sweetened condensed milk. Stir constantly for about 5–10 minutes until smooth.

Remove from heat and add white chocolate chips and graham cracker crumbs. Mix thoroughly.

If desired, add food coloring to achieve a vibrant orange hue, stirring well.

Spread the mixture onto a buttered baking sheet and refrigerate for at least 2 hours.

Once chilled, scoop out small portions and roll into bite-sized balls, greasing hands with butter.

Coat each truffle with granulated sugar for sweetness and crunch.

Press a toothpick into the side of each truffle for vines and place a chocolate chip on top for a stem.

Serve immediately or refrigerate until ready to serve.