No-Bake Pumpkin Pie Balls Recipe
These No-Bake Pumpkin Pie Balls are a delightful and easy-to-make fall treat that requires no baking. Made from a baked pumpkin pie crumbled and mixed into bite-sized balls, then dipped in creamy vanilla candy coating and topped with crunchy pie crust crumbs, they’re a perfect Thanksgiving or autumn snack that combines creamy, crunchy, and sweet flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 pie balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Pie Mixture
- 1 (9-inch) baked and chilled pumpkin pie (store-bought or homemade)
Coating
- 1 (16 ounce) package vanilla candy coating or almond bark
Garnish
- Reserved pie crust crumbles from the pumpkin pie
Instructions
- Reserve pie crust crumbles: Carefully remove some pie crust from the baked pumpkin pie before mixing and set it aside. You will use these crumbles later to sprinkle on top of the coated pie balls for added texture and flavor.
- Prepare the pie mixture: Break up the chilled pumpkin pie, including both filling and crust, into smaller pieces and place in the bowl of an electric mixer. Beat on low speed until the ingredients come together into a moist, cohesive ball. Alternatively, you can use your hands to mix thoroughly in a large bowl.
- Form pie balls: Roll the pumpkin pie mixture into balls approximately 2 tablespoons in size. Arrange the balls on a baking sheet lined with parchment paper. Chill the balls in the freezer for 30 minutes or refrigerate for 2 hours to firm up before coating.
- Melt the candy coating: Following the package instructions, melt the vanilla candy coating or almond bark in a shallow bowl until smooth and ready for dipping.
- Dip and coat balls: Using a fork, dip each chilled pie ball one at a time into the melted candy coating. Turn the ball with the fork to ensure it’s completely coated. Lift it out, allowing excess coating to drip back into the bowl, then place it back onto the parchment-lined baking sheet.
- Garnish with crust crumbles: Immediately sprinkle the reserved pie crust crumbles over the freshly coated pie balls so they stick to the coating. Repeat the dipping and garnishing process with all remaining pie balls.
Notes
- You can use a store-bought pumpkin pie to save time or your favorite homemade recipe.
- Vanilla candy coating or almond bark makes for a smooth, sweet coating, but white chocolate chips can be a substitute if melted carefully.
- If the pie balls start to soften while dipping, keep them chilled between batches for the best results.
- For extra flavor, add a pinch of cinnamon or pumpkin pie spice to the pie mixture before rolling into balls.
- Store finished pumpkin pie balls in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Keywords: Pumpkin pie balls, no bake pumpkin dessert, pumpkin treats, fall desserts, holiday snacks
Find it online: https://www.cheftara.com/no-bake-pumpkin-pie-balls-recipe/
