Why You’ll Love This Recipe
These No-Bake Pumpkin Pie Balls are a delicious twist on classic pumpkin pie. They require minimal effort, come together quickly, and make a festive addition to holiday gatherings. Since they’re bite-sized, they’re perfect for parties, gift-giving, or simply enjoying with a cup of coffee. Plus, they’re a great solution for leftover pie, ensuring nothing goes to waste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 (9-inch) baked and chilled pumpkin pie, store-bought or homemade
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1 (16 ounce) package vanilla candy coating or almond bark
Directions
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Reserve some of the pie crust to use later for topping.
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Break up the chilled pie (both filling and crust) and place it in the bowl of a mixer. Mix on low speed until it forms a moist ball. Alternatively, mix by hand in a large bowl.
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Roll the mixture into 2-tablespoon sized balls and arrange them on a parchment-lined baking sheet.
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Place the pie balls in the freezer for 30 minutes or in the refrigerator for 2 hours.
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Melt the candy coating according to package directions in a shallow bowl.
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Dip each pie ball into the melted coating, turning with a fork to coat evenly. Lift and let excess coating drip off.
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Place coated pie balls back on the baking sheet and sprinkle with reserved pie crust crumbles.
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Repeat until all are coated.
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Allow to set until the candy coating is firm.
Servings and timing
This recipe makes about 20–25 pie balls. Prep time is 15 minutes, with an additional 30 minutes of chilling, for a total time of about 45 minutes.
Variations
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Use chocolate candy coating instead of vanilla for a richer flavor.
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Add a sprinkle of cinnamon sugar on top before the coating sets for extra warmth.
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Try using sweet potato pie in place of pumpkin pie for a similar but slightly different flavor.
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Dip halfway in white coating and halfway in dark chocolate for a two-tone effect.
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Roll the coated pie balls in crushed graham crackers or cookie crumbs instead of pie crust crumbles.
Storage/Reheating
Store the pumpkin pie balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. If frozen, let them thaw in the refrigerator before serving. These are best served chilled and do not require reheating.
FAQs
How far in advance can I make No-Bake Pumpkin Pie Balls?
You can make them up to 2 days in advance and store them in the refrigerator.
Can I use homemade pumpkin pie for this recipe?
Yes, homemade pie works perfectly as long as it is baked and fully chilled.
What can I substitute for vanilla candy coating?
You can use almond bark or melted white chocolate.
Can I freeze No-Bake Pumpkin Pie Balls?
Yes, they freeze well for up to 2 months. Thaw in the fridge before serving.
Do I have to use the pie crust crumbles on top?
No, the topping is optional, but it adds a nice crunch and visual appeal.
Can I make these without a mixer?
Yes, you can break up and mix the pie filling and crust by hand in a large bowl.
What’s the best way to dip the pie balls?
Using a fork allows excess coating to drip off while keeping the coating smooth.
Can I make these gluten-free?
Yes, just use a gluten-free pie and check that your candy coating is gluten-free.
Do these need to be refrigerated?
Yes, since pumpkin pie filling is perishable, the balls should be stored in the fridge.
Can I use chocolate pie instead of pumpkin?
Absolutely! The method works with other creamy pies like chocolate, pecan, or sweet potato.
Conclusion
No-Bake Pumpkin Pie Balls are a clever way to transform leftover pie into a festive, bite-sized dessert. With just two main ingredients and a little chilling time, you’ll have a sweet treat that’s perfect for sharing—or keeping all to yourself. This recipe is quick, versatile, and sure to become a holiday favorite.
Print
No-Bake Pumpkin Pie Balls
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 20–25 pie balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
No-Bake Pumpkin Pie Balls are a creative way to transform leftover pumpkin pie into bite-sized holiday treats. Coated in sweet vanilla candy and topped with pie crust crumbles, they’re easy to make and perfect for parties, gifting, or enjoying with coffee.
Ingredients
1 (9-inch) baked and chilled pumpkin pie (store-bought or homemade)
1 (16 ounce) package vanilla candy coating or almond bark
Instructions
- Reserve some of the pie crust to use later for topping.
- Break up the chilled pie (filling and crust) and place it in the bowl of a mixer. Mix on low speed until it forms a moist ball, or mix by hand in a large bowl.
- Roll the mixture into 2-tablespoon sized balls and arrange on a parchment-lined baking sheet.
- Place the pie balls in the freezer for 30 minutes or in the refrigerator for 2 hours.
- Melt the candy coating according to package directions in a shallow bowl.
- Dip each pie ball into the melted coating, turning with a fork to coat evenly. Let excess drip off.
- Place coated pie balls back on the baking sheet and sprinkle with reserved pie crust crumbles.
- Repeat until all are coated and allow to set until the candy coating is firm.
Notes
Use chocolate candy coating instead of vanilla for a richer flavor.
Add a sprinkle of cinnamon sugar before the coating sets for extra warmth.
Try sweet potato pie in place of pumpkin pie.
Dip half in white coating and half in dark chocolate for a two-tone effect.
Roll in crushed graham crackers or cookie crumbs instead of pie crust crumbles.
Store in an airtight container in the fridge up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 pie ball
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
