In a skillet or saucepan over medium-low heat, combine the canned pumpkin, cream cheese, butter, pumpkin pie spice, and sweetened condensed milk. Stir constantly for about 5 minutes until smooth and slightly thickened.

Remove the skillet from heat and stir in the white chocolate chips and graham cracker crumbs until well combined.

If desired, add food coloring to enhance the visual appeal and mix until evenly distributed.

Spread the mixture onto a buttered baking sheet, refrigerate for at least 2 hours until firm.

Once chilled, scoop small portions and roll them into round balls about the size of a walnut.

Roll the truffles in granulated sugar if desired just before serving.

Using a toothpick, create grooves on each truffle and place a chocolate chip on top.

Serve immediately or store in an airtight container in the refrigerator.