No-Bake Pumpkin Pie Balls Recipe
Introduction
No-Bake Pumpkin Pie Balls are a delightful twist on traditional pumpkin pie, perfect for parties or a sweet snack. These bite-sized treats capture all the cozy flavors of pumpkin pie in a fun, easy-to-make form without any baking required.
Ingredients
- 1 (9-inch) baked and chilled pumpkin pie, store-bought is great
- 1 (16 ounce) package vanilla candy coating or almond bark
Instructions
- Step 1: Reserve some of the pie crust to crumble on the balls after you coat them in the candy coating.
- Step 2: Break up the chilled pie, including both filling and crust, into a bowl. Beat on low speed with an electric mixer until it comes together into a moist ball. You can also do this by hand in a large bowl.
- Step 3: Roll the pie mixture into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes or refrigerate for 2 hours until firm.
- Step 4: Melt the vanilla candy coating according to package directions in a shallow bowl. Dip one pie ball at a time into the melted coating, turning with a fork to fully coat. Lift gently, letting excess drip off, then place back on the parchment-lined sheet. Immediately sprinkle with reserved pie crust crumbles. Repeat with remaining balls.
- Step 5: Let the coated pie balls rest until the candy coating is fully set before serving.
Tips & Variations
- Use your favorite spice mix in the pumpkin pie for extra warmth and flavor in the pie balls.
- Try dipping the pie balls in dark or milk chocolate instead of vanilla for a different taste.
- For added texture, sprinkle crushed nuts or cinnamon sugar over the candy coating before it sets.
- If you want to make these ahead, freeze them after coating and thaw briefly before serving.
Storage
Store the pumpkin pie balls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. To enjoy, thaw in the refrigerator for about 30 minutes before serving. Avoid reheating to preserve their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pumpkin pie for this recipe?
Yes, homemade pumpkin pie works perfectly and can add a personal touch to your pie balls.
Do I have to use candy coating or can I substitute something else?
Candy coating or almond bark is ideal because it melts smoothly and hardens with a nice shine. You can substitute melted chocolate chips, but be aware that the texture and setting time may vary.
PrintNo-Bake Pumpkin Pie Balls Recipe
No-Bake Pumpkin Pie Balls are a delightful and easy-to-make fall treat that transforms a classic pumpkin pie into bite-sized, candy-coated dessert bites. Using a baked pumpkin pie and vanilla candy coating, these pumpkin pie balls combine creamy filling with a crunchy candy shell and a sprinkle of pie crust crumbs for added texture and flavor, perfect for holiday parties or a festive snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including chilling/freeze time)
- Yield: Approximately 20 pie balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Pie Mixture
- 1 (9-inch) baked and chilled pumpkin pie, store-bought or homemade
Coating and Garnish
- 1 (16 ounce) package vanilla candy coating or almond bark
- Reserved pie crust crumbles from the pumpkin pie
Instructions
- Reserve Pie Crust: Start by setting aside some of the pie crust from the baked pumpkin pie. You’ll crumble this later to sprinkle on the coated pumpkin pie balls for extra texture and flavor.
- Mix Pie Filling and Crust: Break the chilled pie, including filling and crust, into pieces and place in the bowl of an electric mixer. Beat on low speed until the mixture forms a moist ball. Alternatively, you can combine and knead the mixture by hand in a large bowl.
- Form Pumpkin Pie Balls: Roll the mixture into 2-tablespoon-sized balls and arrange them on a parchment-lined baking sheet. Freeze the balls for 30 minutes or refrigerate for 2 hours to firm them up.
- Melt Candy Coating: Melt the vanilla candy coating according to the package instructions in a shallow bowl, ensuring it’s smooth and ready for dipping.
- Dip Pie Balls: Using a fork, dip each chilled pie ball into the melted candy coating. Turn the ball to coat it completely, then lift and let the excess coating drip off.
- Garnish and Set: Place the coated pie balls back onto the parchment-lined baking sheet. Immediately sprinkle with the reserved pie crust crumbles before the coating sets. Repeat with all remaining balls.
- Cool and Harden: Allow the candy coating to fully set before serving. This ensures the candy shell hardens properly, giving a satisfying crunch with each bite.
Notes
- You can use homemade or store-bought pumpkin pie depending on your preference and time.
- Ensure the pumpkin pie is fully chilled before mixing to make rolling easier.
- If you prefer, use white chocolate candy coating as a substitute for vanilla candy coating.
- Store pumpkin pie balls refrigerated and consume within 3-4 days for best freshness.
- These treats are perfect for parties, potlucks, or as a sweet fall snack.
Keywords: Pumpkin Pie Balls, No-Bake Dessert, Fall Treat, Halloween Dessert, Thanksgiving Snack, Candy Coated Pumpkin
