No-Bake Pumpkin Pie Balls: A Festive and Easy Fall Treat
If you’re looking for a quick and delicious fall dessert that requires minimal effort, these No-Bake Pumpkin Pie Balls are the perfect solution. Made with just two ingredients—store-bought pumpkin pie and vanilla candy coating—these bite-sized treats are bursting with the cozy flavors of pumpkin pie and are sure to be a hit at any gathering. Whether you’re preparing for a holiday party or just want a sweet treat to enjoy at home, these pumpkin pie balls are as easy as they are delicious.
Ingredients
- 1 (9-inch) baked and chilled pumpkin pie (store-bought is great!)
- 1 (16-ounce) package vanilla candy coating or almond bark
Directions
Step 1: Prepare the Pumpkin Pie Mixture
- Reserve a small portion of the pie crust to crumble and use as a topping later.
- Break up the chilled pumpkin pie (both the filling and crust) into the bowl of an electric mixer. Beat on low speed until the mixture comes together into a moist, cohesive ball. Alternatively, you can use your hands to combine the mixture in a large bowl if you prefer a more hands-on approach.
Step 2: Shape the Pie Balls
- Roll the pie mixture into 2-tablespoon sized balls and place them on a parchment-lined baking sheet.
- Once all the balls are formed, place the baking sheet in the freezer for 30 minutes, or in the refrigerator for 2 hours, to firm up the pie balls. This step ensures that the balls hold their shape during the coating process.
Step 3: Coat the Pie Balls
- Melt the vanilla candy coating or almond bark according to the package directions in a shallow bowl.
- Once melted, dip each pie ball into the coating one at a time, using a fork to turn it around until completely coated.
Step 4: Add the Topping
- Gently lift the coated pie ball from the candy coating with the fork, allowing any excess coating to drip back into the bowl.
- Place the coated pie ball back onto the parchment-lined baking sheet and immediately sprinkle some of the reserved pie crust crumbles on top.
- Repeat this process with the remaining pie balls.
Step 5: Set the Coating
- Allow the pie balls to rest at room temperature until the candy coating is completely set. Once set, they are ready to serve!
Quick Tips
- Storage: Store the pie balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; just let them thaw in the refrigerator before serving.
- Flavor Variations: If you prefer a different flavor profile, you can use chocolate candy coating instead of vanilla. You can also add a dash of cinnamon or pumpkin spice to the pie mixture before rolling the balls for an extra burst of fall flavor.
- Serving Suggestions: These pie balls make a great addition to a dessert platter or can be served as a fun party treat. Pair them with a cup of hot coffee or a spiced latte for the ultimate fall indulgence.
Nutritional Information
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Total Time: 45 minutes
- Calories: 120 kcal per serving
- Servings: 24 pie balls
These No-Bake Pumpkin Pie Balls are a delightful and easy way to enjoy the flavors of pumpkin pie in a fun, bite-sized form. Perfect for parties, potlucks, or just a sweet treat at home, these treats are sure to impress with their rich flavor and simplicity. Enjoy the taste of fall with every bite!
No-Bake Pumpkin Pie Balls
- Total Time: 45 minutes
- Yield: 24 1x
Description
These No-Bake Pumpkin Pie Balls are a delightful twist on the classic pumpkin pie, transforming the beloved dessert into bite-sized truffles that are perfect for any fall occasion. The creamy pumpkin filling is mixed with the rich pie crust, rolled into balls, and then coated in a smooth vanilla candy shell. Topped with a sprinkle of pie crust crumbles, these treats offer the perfect balance of textures and flavors.
Ingredients
1 (9-inch) baked and chilled pumpkin pie (store-bought is great!)
1 (16-ounce) package vanilla candy coating or almond bark
Instructions
Prepare the Pumpkin Pie Mixture:
Reserve a small portion of the pie crust to crumble and use as a topping later. Break up the chilled pumpkin pie (both the filling and crust) into the bowl of an electric mixer. Beat on low speed until the mixture comes together into a moist, cohesive ball. Alternatively, you can use your hands to combine the mixture in a large bowl.
Shape the Pie Balls:
Roll the pie mixture into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. Once all the balls are formed, place the baking sheet in the freezer for 30 minutes, or in the refrigerator for 2 hours, to firm up the pie balls.
Coat the Pie Balls:
Melt the vanilla candy coating or almond bark according to the package directions in a shallow bowl. Once melted, dip each pie ball into the coating one at a time, using a fork to turn it around until completely coated.
Add the Topping:
Gently lift the coated pie ball from the candy coating with the fork, allowing any excess coating to drip back into the bowl. Place the coated pie ball back onto the parchment-lined baking sheet and immediately sprinkle some of the reserved pie crust crumbles on top. Repeat this process with the remaining pie balls.
Set the Coating:
Allow the pie balls to rest at room temperature until the candy coating is completely set. Once set, they are ready to serve!
- Prep Time: 15 minutes
Nutrition
- Calories: 120