Pumpkin Pie Balls Recipe

Introduction

These Pumpkin Pie Balls are a fun and delicious twist on the classic fall dessert. Made from a baked pumpkin pie and coated in sweet vanilla candy, they are perfect bite-sized treats for any occasion. Easy to prepare and sure to impress, they bring all the cozy flavors of pumpkin pie in a playful form.

Ingredients

• 1 (9-inch) baked and chilled pumpkin pie, store-bought works great
• 1 (16 ounce) package vanilla candy coating or almond bark

Instructions

1. Step 1: Reserve some of the pie crust to crumble on the balls after you coat them in the candy coating.
2. Step 2: Break up the chilled pie, including filling and crust, into the bowl of an electric mixer and beat on low speed until it forms a moist ball. Alternatively, you can mix by hand in a large bowl.
3. Step 3: Roll the pie mixture into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes or refrigerate for 2 hours until firm.
4. Step 4: Melt the vanilla candy coating according to package directions in a shallow bowl. Dip one pie ball at a time into the melted coating, turning with a fork until fully coated. Lift gently to let excess drip off, then place back on the parchment-lined sheet. Immediately sprinkle with reserved pie crust crumbles. Repeat with remaining balls.
5. Step 5: Let the coated pie balls sit until the candy coating is completely set before serving.

Tips & Variations

• Try using white chocolate or colored candy melts for a festive look that matches your holiday theme.
• For added texture, mix chopped nuts or mini chocolate chips into the pie mixture before rolling.
• If the pie is too soft to roll, chill it longer to make handling easier.

Storage

Store the pumpkin pie balls in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for a few minutes before serving to enjoy the full flavor. If needed, you can freeze them for up to a month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pumpkin pie balls with homemade pumpkin pie?

Absolutely! Homemade pumpkin pie works wonderfully—just make sure it is fully baked and well chilled before starting.

What can I use if I can’t find vanilla candy coating or almond bark?

You can substitute with white chocolate melts or high-quality white chocolate chips melted gently with a little vegetable oil to thin them out for dipping.

Pumpkin Pie Balls Recipe

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Delightful Pumpkin Pie Balls made from a whole baked pumpkin pie coated in creamy vanilla candy coating and topped with crunchy pie crust crumbles. These bite-sized treats are perfect for festive gatherings or as a unique holiday dessert.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: About 24 pie balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Balls

• 1 (9-inch) baked and chilled pumpkin pie (store-bought or homemade)

Coating

• 1 (16 ounce) package vanilla candy coating or almond bark

Instructions

1. Reserve Pie Crust: Carefully set aside some of the pie crust from the baked pie to crumble later and use as a topping on the coated pie balls.
2. Prepare Pie Mixture: Break up the chilled pumpkin pie, including filling and crust, into a mixing bowl. Beat on low speed using an electric mixer until the mixture forms a moist ball. Alternatively, mash the mixture together by hand in a large bowl.
3. Form Balls: Roll the pie mixture into balls approximately 2 tablespoons in size. Arrange the balls on a parchment-lined baking sheet. Freeze them for 30 minutes or refrigerate for 2 hours to firm up before dipping.
4. Melt Candy Coating: Melt the vanilla candy coating or almond bark as per package instructions in a shallow bowl, ensuring it is smooth and ready for dipping.
5. Coat Pie Balls: Dip each chilled pie ball one at a time into the melted candy coating. Use a fork to turn and fully coat each ball, then lift it out allowing excess coating to drip back into the bowl.
6. Add Pie Crust Crumbles: Place the coated pie balls back onto the parchment-lined baking sheet immediately and sprinkle generously with the reserved pie crust crumbles for added texture and flavor.
7. Set Coating: Allow the pie balls to rest at room temperature until the candy coating is fully set and firm to the touch before serving.

Notes

• You can use homemade or store-bought pumpkin pie based on convenience and preference.
• Ensure the pie is well chilled for easier shaping of the balls.
• Vanilla candy coating or almond bark can be substituted with white chocolate if preferred.
• For easier cleanup, use a fork with wide spacing to lift and dip the pie balls.
• Store finished pie balls in an airtight container in the refrigerator for up to 3 days.
• Sprinkling the reserved crust adds a nice crunchy contrast to the smooth coating.

Keywords: pumpkin pie balls, pumpkin dessert bites, candy coated pumpkin, holiday treats, no-bake pumpkin dessert, pumpkin candy balls