First, make the filling. Get out a stand mixer and combine the pumpkin, cream cheese and sugar in its bowl. Beat them together with the paddle attachment until it is all fluffy. Then add in the pumpkin pie spice, cinnamon and graham cracker crumbs and let it run for 2 minutes until the mixture is well beaten together and completely smooth. Let it sit in the refrigerator to set and chill for 2 hours. When the 2 hours is up, get out a sheet tray and line it with a silicone mat. Use a tablespoon to scoop out perfect little mounds of the filling. Roll them into little balls and line them up on the mat. 

Put the sheet tray in the freezer for 30 minutes to really harden the little balls of filling. When that time is up, get out a medium bowl and pour the white chocolate in it. Either melt it in the microwave or on a double boiler until it is shiny, smooth and completely melted. Coat each ball of filling in the melted chocolate, and use a fork to fish them out. Tap the fork gently on the bowl so that the excess chocolate goes right back into the bowl. As you coat them, gently nudge each truffle back on the sheet tray and sprinkle them with more graham cracker on top before the chocolate hardens. Once they are all formed, chill them for another 30 minutes to set the chocolate completely, then serve! They also keep sealed in the refrigerator for days.