No-Bake Pumpkin Pie Balls Recipe
No-Bake Pumpkin Pie Balls are a delightful twist on the classic pumpkin pie, perfect for fall gatherings or a sweet snack any time. These bite-sized treats combine creamy pumpkin filling with a crunchy crust, all coated in sweet vanilla candy. They’re easy to make and sure to impress!
Ingredients
- 1 (9-inch) baked and chilled pumpkin pie (store-bought works well)
- 1 (16 ounce) package vanilla candy coating or almond bark
Instructions
- Step 1: Reserve some of the pie crust from the pumpkin pie to crumble later for coating the balls.
- Step 2: Break up the chilled pumpkin pie (filling and crust) into the bowl of an electric mixer, then beat on low speed until it forms a moist, cohesive ball. Alternatively, mix with your hands in a large bowl.
- Step 3: Roll the pie mixture into balls about 2 tablespoons each and place them on a parchment-lined baking sheet. Freeze the balls for 30 minutes or refrigerate for 2 hours until firm.
- Step 4: Melt the vanilla candy coating according to package instructions in a shallow bowl. Dip each chilled pie ball into the melted coating, turning to cover completely. Lift with a fork, letting excess drip off, then return to the baking sheet. Immediately sprinkle with reserved pie crust crumbles. Repeat for all balls.
- Step 5: Allow the coated pie balls to rest at room temperature until the candy coating sets completely.
Tips & Variations
- Use pumpkin pie with a firm crust to help the balls hold their shape better.
- Try dipping the balls in white or dark chocolate coating for a different flavor.
- Add a pinch of cinnamon or nutmeg to the pie mixture for extra spice.
- For a nutty twist, sprinkle crushed pecans or walnuts instead of pie crust crumbles.
Storage
Store the pumpkin pie balls in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for a few minutes before serving for the best texture. You can also freeze them for up to 1 month, thawing in the refrigerator overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these with homemade pumpkin pie?
Yes! Homemade pumpkin pie works wonderfully. Just ensure it is fully chilled and firm before starting the recipe to make rolling easier.
What if I don’t have an electric mixer?
You can mix the pie filling and crust by hand in a large bowl until well combined. It may take a bit more effort but works just as well.
PrintNo-Bake Pumpkin Pie Balls Recipe
Delightful no-bake pumpkin pie balls made from a whole pumpkin pie blended into bite-sized treats, dipped in creamy vanilla candy coating and topped with crunchy pie crust crumbles. These easy-to-make pumpkin-flavored dessert bites are perfect for fall gatherings and require no oven time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: Approximately 20 pie balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
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 Crust: Carefully break off some of the pie crust from the pumpkin pie and set aside the crumbles for later use as a topping after coating the pie balls.
- Mix Pie Filling and Crust: Break up the remaining chilled pumpkin pie (including filling and crust) into the bowl of an electric mixer. Beat on low speed until the mixture forms a moist, cohesive ball. Alternatively, you can combine and knead the mixture by hand in a large bowl until it holds together.
- Form Pie Balls: Roll the pumpkin pie mixture into 2-tablespoon sized balls and place them evenly spaced on a parchment-lined baking sheet. Freeze the balls for 30 minutes or refrigerate for 2 hours to firm up.
- Melt Candy Coating: Following the package instructions, melt the vanilla candy coating or almond bark in a shallow bowl until smooth and fluid.
- Coat Pie Balls: Using a fork, dip one pie ball at a time into the melted candy coating, turning it to fully cover the ball. Lift the coated ball with the fork and allow excess coating to drip back into the bowl. Place the coated ball back on the parchment-lined sheet and immediately sprinkle with reserved pie crust crumbles. Repeat this process for all pie balls.
- Set Coating: Let the coated pie balls rest at room temperature until the candy coating hardens completely, creating a crisp shell.
Notes
- Using a store-bought pumpkin pie makes this recipe a quick and simple dessert.
- Make sure to chill the pie balls well before coating to help the candy coating set properly and prevent melting.
- If you prefer, use semi-sweet or white chocolate candy coating instead of vanilla for different flavors.
- Store the pie balls in an airtight container in the refrigerator for up to 3 days for best freshness.
- These pie balls can be frozen after coating; thaw in the refrigerator before serving.
Keywords: pumpkin pie balls, no-bake dessert, pumpkin treats, fall desserts, holiday treats, candy coated pumpkin balls
