In a small saucepan, warm the cream over low heat. Whisk in the pumpkin purée.

Melt chocolate over a bain-marie or double boiler.

Remove from heat. Whisk warm pumpkin-cream mixture into melted chocolate, followed by the candied ginger and pumpkin spice seasoning.

Cover and refrigerate 2 hours, or until firm enough to scoop.

Line a small tray with parchment or a silicone mat.

With a melon baller or small cookie scoop, scoop ganache into 18-20 portions, then use your hands to shape each portion into a smooth ball.

In a small bowl, stir together Demerara sugar and a generous pinch of pumpkin spice.

Roll truffles in Demerara sugar. Arrange on prepared tray. Cover with plastic wrap and refrigerate 30 minutes, or until ready to serve.

Re-roll in additional sugar just before serving.

Store truffles in an airtight container at room temperature for up to 1 week. Allow to sit at room temperature for 10-15 minutes prior to serving. Re-roll in additional sugar as necessary.