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!