In a skillet over medium-low heat, combine 1 cup of canned pumpkin, 8 oz of cream cheese, ¼ cup of butter, 1 tsp of pumpkin pie spice, and 1 cup of sweetened condensed milk. Stir constantly with a spatula for about 3-5 minutes until the mixture is smooth and thickened.

Gradually fold in 1 cup of white chocolate chips and 1 cup of graham cracker crumbs, continuing to stir until fully combined.

Remove the skillet from heat and carefully transfer the mixture into a buttered baking sheet, spreading it out into an even layer. Allow it to cool at room temperature for about 15 minutes before placing it in the refrigerator to chill for at least 2 hours.

Once chilled, take small portions of the firm mixture and roll them into balls, approximately 1 inch in diameter.

If desired, dust the rolled truffles with granulated sugar and use a toothpick to create lines on the surface of each truffle to mimic pumpkin shapes.

Refrigerate the truffles for an additional 30 minutes to help them set, or serve immediately.