Pumpkin Pie Balls Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/pumpkin-pie-balls-recipe/
