These no bake pumpkin pie balls turn leftover Thanksgiving pie into bite sized treats. If there is a lonely slice of pumpkin pie sitting in your fridge, you are already halfway to a platter of little pumpkin pie truffles.
There is no oven, no crust to make, and no pumpkin pie spice blend to measure. You break up a chilled pie, roll it into balls, dip them in candy coating, and let them set.
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They are easy to make and they disappear quickly. That makes them a smart way to use up uneaten pie, and a treat worth making on purpose when the pie is long gone.
Every holiday season, the same question comes up at my table. What am I supposed to do with all of this leftover pumpkin pie? One more slice is lovely. Two more slices start to feel like an obligation. By day three, that pie plate is just sitting there taking up fridge space.
No bake pumpkin pie bites are the answer I keep coming back to. They use up the pie nobody finished and turn it into something people actually reach for. If you want more easy no bake pumpkin pie bites ideas to clear that plate, there are plenty of ways to go.
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Here is the best part. You do not need a leftover pie to make these. They are easy enough for a random Tuesday and popular enough to earn a spot on the Thanksgiving dessert table right next to the pie itself. Bring them to a holiday potluck and watch how fast the plate empties.
Pumpkin Perfection
Pumpkin season is my favorite season to be in the kitchen, and I know I am not alone. There is something about pumpkin and warm spice and cool weather that makes everyone a little happier.
The whole idea behind these easy pumpkin pie bites is a shortcut. You start with a store bought pumpkin pie instead of baking one from scratch. That means no baking, no rolling and blind baking a crust, and no mixing your own pumpkin pie spice.
Once the bites are wrapped in candy coating, they look and taste like little pumpkin pie truffles.
That shortcut is exactly why they are so widely enjoyed. Nobody can tell how little work went into them. If you already love candy coated pumpkin pie balls, you will feel right at home here. And if you enjoy baking with pumpkin from scratch, a Pumpkin Spice Cake Balls recipe is another fun project to keep on your list.
Pumpkin shaped treats also have a way of stealing the show at autumn parties. A pumpkin cheese ball, for example, is a savory crowd pleaser that sits happily on the same table as the sweet stuff. That is the beauty of fall food. Sweet and savory can share a platter and nobody minds.
More Pumpkin Treats You’ll Love
If you are in a pumpkin mood after making these bites, here are more pumpkin treats worth your oven time. They cover everything from deep chocolate to a sweet cream cheese glaze.
Treat
What Makes It Special
Dark Chocolate Pumpkin Tart
Dark chocolate and pumpkin in one tart.
Pumpkin Cream Pie
Scratch baked and topped with spiced whipped cream.
Pumpkin Sheet Cake
Moist cake that serves a crowd.
Cinnamon Swirled Pumpkin Bread
A cinnamon sugar ribbon through the loaf.
Baked Pumpkin Fritter Bites
Caramelized in a sweet sugar glaze.
Pumpkin Spice Cruffins
Pumpkin puree, spice, and a sweet cream cheese glaze.
A dark chocolate pumpkin tart is the one to make when you want something a little more grown up on the dessert table. The dark chocolate and the pumpkin balance each other nicely.
Pumpkin cream pie is scratch baked and finished with a spiced whipped cream topping, which makes it feel like a holiday dessert even on a plain weekend. Pumpkin sheet cake is the practical choice when you are feeding a group, because it is moist and it serves a crowd without any fussy decorating.
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Cinnamon swirled pumpkin bread brings a cinnamon sugar ribbon through every slice, so each piece gets that swirl. Baked pumpkin fritter bites are caramelized in a sweet sugar glaze and are dangerously easy to eat by the handful. Pumpkin spice cruffins take pumpkin puree and spice and finish them with a sweet cream cheese glaze.
Any of these would look great next to a batch of no bake pumpkin pie balls. If you are building a whole pumpkin spread for a party, pick one chocolate option, one creamy option, and one bread or cake option, then add the bites as the easy make ahead piece.
This recipe is flexible in the best way. If you are using leftover pie, use the amount of pie you have on hand and adjust the amount of candy coating to match. If you are starting with a whole pie, here is your shopping list.
1 (9 inch) baked and chilled pumpkin pie. Store bought is great here.
1 (16 ounce) package vanilla candy coating or almond bark.
For equipment, you need a baking sheet and parchment paper. That is the whole list.
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You will also want to hold back a little of the pie crust before you start. Those reserved crumbles get sprinkled on top of the coated balls, and they are what make each bite look finished.
How to Make No Bake Pumpkin Pie Balls
Prep time is 15 minutes, chilling time is 30 minutes, and the total time is 45 minutes. One batch makes 20 to 25 balls, and there is no cook time at all.
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Reserve the crust. Reserve some of the pie crust to crumble on the balls after you coat them in the candy coating.
Combine the pie. Break up the chilled pie, filling and crust together, into the bowl of an electric mixer and beat on low speed until it all comes together in a moist ball. You can do this step with your hands in a large bowl as well.
Roll and chill. Roll the pie mixture into 2 tablespoon sized balls and place them on a parchment lined baking sheet. Place the pie balls in the freezer for 30 minutes or in the refrigerator for 2 hours.
Dip and coat. Melt the candy coating according to package directions in a shallow bowl. Dip one pie ball at a time into the melted candy coating and use a fork to turn it around until completely coated. Gently lift the coated pie ball from the candy coating with the fork and let the excess drip back into the bowl. Transfer it back to the parchment lined baking sheet and immediately sprinkle it with some of the reserved pie crust crumbles. Repeat with the remaining pie balls.
Let them set. Let the pie balls rest until the candy coating is completely set.
The chill step is the one you cannot skip. Cold balls hold their shape in the warm coating, so they come out neat instead of slumping.
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Work with one ball at a time and keep the rest chilled while you dip. Resting is all the coating needs. Once it is completely set, the balls are ready to serve.
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How to Serve and Store Pumpkin Pie Balls
Serve the pumpkin pie balls cold or at room temperature. Both work, and both taste good, so pick whichever fits your timing.
Store them in an airtight container in the refrigerator. When you are ready to serve, you can set them out for about an hour, then return them to the refrigerator after an hour. That short window at room temperature is plenty for a party spread, and it keeps the filling firm while everyone is grazing.
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To freeze them, let the candy shell harden and cool completely first. Then place the balls in a freezer safe bag or container and store them in the freezer for up to three months. That makes them a smart thing to make ahead of a holiday, and you can pull out only what you need.
Refrigerator: airtight container
Serving temperature: cold or at room temperature
Room temperature window: about one hour out, then back in the refrigerator after an hour
Freezer: up to three months, once the coating is fully set and cooled
My Favorite Fall Baking Recipes
Once pumpkin season hits, my baking list gets long. A few fall favorites that always earn a spot are spiced pumpkin bread, pecan pie bites, and a savory corn bread.
Spiced pumpkin bread is the one that fills the house with that warm cinnamon smell. Pecan Pie Balls give you all the flavor of pecan pie in a small, poppable package, and they are a great match for these pumpkin pie balls on a holiday platter.
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Savory corn bread rounds things out when you want something on the table that is not sweet.
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If you want the recipe that started all of this, the original No Bake Pumpkin Pie Balls is the one to bookmark. It is adapted from that source, and it is where the leftover pie idea comes from.
And if you make these, take a photo and share it. I love seeing what everyone creates in their own kitchens. Enjoy!
FAQs
How long do pumpkin pie balls last in the refrigerator?
Keep them in an airtight container in the refrigerator. Because the filling is a perishable pumpkin custard, keep them cold and limit time at room temperature to about an hour when serving, then return any leftovers to the refrigerator. For longer storage, freeze them instead of holding them in the fridge.
Can I use white chocolate instead of candy coating for pumpkin pie balls?
You can, but the results differ. The recipe calls for a 16 ounce package of vanilla candy coating or almond bark, which is built on vegetable fats and sets firm at room temperature without tempering. Real white chocolate needs careful tempering, scorches easily in the microwave, and can stay soft or streaky. If you use it, melt over low heat and stir often.
How do you keep pumpkin pie balls from sticking or falling apart?
Chill the rolled mixture thoroughly before dipping. The recipe calls for freezing the 2-tablespoon balls for 30 minutes or refrigerating them for 2 hours. A warm filling is too soft to hold its shape, which is the usual reason the balls slump or slide off the dipping fork. Dry the bowl, fork, and chilled balls as well, since a drop of water can make the melted coating seize.
Can I make pumpkin pie balls ahead of time and freeze them?
Yes. Let the candy coating set and cool completely, then place the balls in a freezer safe bag or container and freeze for up to three months. Freeze them first on a tray so they do not clump together, then move them into the container. Thaw in the refrigerator and serve cold or at room temperature.
No Bake Pumpkin Pie Balls These no bake pumpkin pie balls turn leftover Thanksgiving pie into bite sized treats. If there is a lonely slice of pumpkin pie sitting in your fridge, you are already halfway to a platter of little pumpkin pie truffles.
Total Time:45 min
Yield:20–25 balls 1x
Ingredients
Scale
1 (9-inch) pumpkin pie, baked and chilled 1 (16 ounce) package vanilla candy coating or almond bark
Instructions
1-Reserve some of the pie crust to: Reserve some of the pie crust to crumble on the balls after you coat them in the candy coating. 2-Break up chilled pie (filling and crust): Break up chilled pie (filling and crust) into the bowl of an electric mixer and beat on low speed until it all comes together in a moist ball. (You can do this step with your hands in a large bowl as well.) 3-Roll the pie mixture into 2-tablespoon sized: Roll the pie mixture into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. Place pie balls in the freezer for 30 minutes or in the refrigerator for 2 hours. 4-Melt candy coating according to package directions: Melt candy coating according to package directions in a shallow bowl. Dip one pie ball at a time into the melted candy coating and use a fork to turn it around until completely coated. Gently lift the coated pie ball from the candy coating with the fork and let the excess drip back into the bowl. Transfer back to the parchment-lined baking sheet and immediately sprinkle with some of the reserve pie crust crumbles. Repeat with remaining pie balls. 5-Let pie balls rest until candy coating: Let pie balls rest until candy coating is completely set.
Last Step:
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Notes
Additional time: follow the resting and cooling steps (30 min).
