In a mixing bowl, combine pumpkin puree, softened cream cheese, powdered sugar, pumpkin pie spice, and graham cracker crumbs. Mix until smooth.

Chill the mixture in the refrigerator for 1 hour until firm.

Scoop out the mixture and roll into small balls. Place on a parchment-lined tray.

Freeze the balls for 30 minutes to make dipping easier.

Melt white chocolate chips in the microwave or double boiler until smooth.

Dip each frozen ball into the white chocolate, coating it completely.

Let excess chocolate drip off and place truffles back on the tray.

Sprinkle crushed graham crackers on top before chocolate sets.

Optional: Drizzle with extra melted white chocolate for decoration.

Chill until firm and enjoy!