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
