These no bake pumpkin pie balls turn leftover Thanksgiving pie into bite size treats, and they offer a whole new way to enjoy pumpkin pie. There is no baking, no crust making, and no blending of pumpkin pie spice.
One batch yields 20 to 25 balls, with about 15 minutes of prep, 30 minutes of chilling, and 45 minutes from start to finish.
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If you have a lonely pie plate sitting in the refrigerator and no idea what to do with it, you are in exactly the right place.
Every year the same question shows up right after the last plate is cleared. What do we do with the rest of that pumpkin pie? Maybe it is a half pie nobody finished, or a whole pie that went untouched because everyone filled up on stuffing and mashed potatoes.
These no bake pumpkin pie bites are the answer. They take the uneaten pie and give it a second life as something small, sweet, and easy to pass around a room. And here is the part I love most.
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They are not just a way to clean out the fridge. They are genuinely popular on their own, and people reach for them first even when a full dessert table is sitting right there.
I brought a tray of these to a church potluck last November and watched them vanish before the casserole lids came off. Nobody guessed they started as leftovers. So if you have ever stood in front of an open refrigerator wondering what to do with the last few slices, consider this your sign.
Pumpkin Perfection
I bake with pumpkin all season long, from the first cool morning in September straight through the holidays. Pumpkin is forgiving, warm, and it plays nicely with cinnamon, chocolate, and cream cheese. So when someone asked me what to do with a leftover pumpkin pie, my mind went straight to pumpkin treats.
The easy pumpkin pie bites are designed to start with a pumpkin pie from the store, and that shortcut is a feature, not a compromise. A grocery store pie or a bakery pie works beautifully here.
Once they are coated in candy, the bites are like little pumpkin pie truffles. Creamy spiced filling inside, a thin snap of vanilla coating outside, and pie crust crumbles on top for crunch.
That is the magic of it. No baking, no crust making, and no blending pumpkin pie spice. The pie already handled the cinnamon, ginger, cloves, and nutmeg. The candy coating handles the rest.
If you like pumpkin shaped treats for autumn parties, a pumpkin cheese ball is another one that always earns a laugh and an empty plate. Anything shaped like a pumpkin seems to make people smile in October and November, and I am not above leaning into that.
More Pumpkin Treats You’ll Love
If pumpkin season has its hooks in you, here are a few more pumpkin recipes worth adding to your list. They range from a rich chocolate pairing to a from scratch pie, so there is something here for whatever kind of baker you are today.
Pumpkin Treat
What Makes It Special
Dark Chocolate Pumpkin Tart
Dark chocolate and pumpkin together in one tart, a deep and rich pairing.
Pumpkin Cream Pie
Baked from scratch and topped with spiced whipped cream.
Pumpkin Sheet Cake
Moist cake baked in a sheet pan, which makes it easy to serve a crowd.
Cinnamon Swirled Pumpkin Bread
A cinnamon sugar ribbon runs through every slice.
Baked Pumpkin Fritter Bites
Small baked bites caramelized in a sweet sugar glaze.
Pumpkin Spice Cruffins
Pumpkin puree and spice in a cruffin, finished with a sweet cream cheese glaze.
Here is a little more on each one.
Dark Chocolate Pumpkin Tart. Dark chocolate and pumpkin are a pairing that surprises people the first time they try it. The tart leans rich, which means a thin slice goes a long way at the end of a holiday meal.
Pumpkin Cream Pie. This one is baked from scratch and finished with a spiced whipped cream on top. If you want the from scratch version of the pumpkin pie experience, this is the one to make.
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Pumpkin Sheet Cake. Moist, simple, and built to serve a crowd. When you are feeding a potluck or a big family gathering, a sheet cake takes the pressure off plating individual slices.
Cinnamon Swirled Pumpkin Bread. A cinnamon sugar ribbon runs through the loaf, so every slice carries a swirl of sweetness. It also travels well, which makes it a good candidate for a bake sale or a neighbor gift.
Baked Pumpkin Fritter Bites. These are baked, not fried, and finished in a sweet sugar glaze that caramelizes on the outside. Small bites like these are easy to set out next to the pumpkin pie balls for a pumpkin heavy dessert spread.
Pumpkin Spice Cruffins. Pumpkin puree and spice baked into a cruffin, then finished with a sweet cream cheese glaze. It is the kind of project that feels fancy and eats like a weekend morning treat.
What Do I Need to Make Pumpkin Pie Balls?
The good news is that you can use whatever amount of leftover pie you have on hand, or start with a whole pie if you are making these on purpose. The ingredient list is short.
Ingredient
Amount
Pumpkin pie, baked and chilled
1 (9 inch) pie, from the store works great
Vanilla candy coating or almond bark
1 (16 ounce) package
You will also need a baking sheet and parchment paper. That is the entire equipment list, which is one of the reasons I keep coming back to this recipe when I am short on time and counter space.
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One practical note: if you are working with less leftover pie, you can adjust the amount of candy coating. Melt a portion to start and add more if you run short, rather than melting the whole package for a small batch.
How to Make No Bake Pumpkin Pie Balls
The method is short and forgiving. Read it through once, then set up your baking sheet before you start rolling.
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Reserve some pie crust. Set aside some of the pie crust first. You will crumble it over the balls after you coat them in the candy coating.
Bring the pie together. Break up the chilled pie, filling and crust together, into the bowl of an electric mixer. Beat on low speed until it all comes together in a moist ball. You can also do this step by hand in a large bowl, which is what I do when I only have a few slices left to work with.
Roll and chill. Roll the pie mixture into balls about 2 tablespoons each and place them on a baking sheet lined with parchment paper. Place the pie balls in the freezer for 30 minutes or in the refrigerator for 2 hours.
Melt the candy coating. Melt the candy coating according to the package directions in a shallow bowl.
Dip and top. Dip one pie ball at a time into the melted candy coating and use a fork to turn it around until it is completely coated. Gently lift the coated pie ball out of the 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 crumbles go on right away, while the coating is still wet, so they hold on once the shell sets.
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How to Serve and Store Pumpkin Pie Balls
You can serve these pumpkin pie balls cold or at room temperature, so there is no last minute timing to worry about. They hold up beautifully on a dessert tray.
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 any leftovers to the refrigerator after that hour is up.
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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 an easy make ahead option for a holiday gathering, a bake sale, or a gift for a neighbor.
Make ahead tip: freeze a batch now and you will have a fall dessert ready whenever someone drops by.
My Favorite Fall Baking Recipes
Pumpkin is only part of the story this time of year. I also keep a running list of favorite fall baking recipes, and it includes spiced pumpkin bread, pecan pie bites, and a savory corn bread that shows up next to every pot of chili I make in October.
Those three cover a lot of ground. The spiced pumpkin bread is the one I bake for neighbors and for the teachers in my life.
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The pecan pie bites give you that pecan pie flavor in a small, portable package, which is exactly what you want when dessert has to travel.
And the savory corn bread is the quiet hero, the thing that rounds out a bowl of soup or a plate of pulled pork.
If you make these no bake pumpkin pie balls, I would love to see them. Snap a photo and share it, or leave a comment and tell me whether your family figured out the secret ingredient.
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Around here, sharing food is the whole point, and a recipe that turns leftovers into something people fight over is about as good as it gets.
Happy baking, friends. May your pie never be left behind.
FAQs
How do you make no-bake pumpkin pie balls?
Start by reserving some pie crust from a chilled, baked pumpkin pie. Break the remaining pie into an electric mixer and beat until it forms a moist ball, then roll into 2-tablespoon sized balls and freeze for 30 minutes. Melt vanilla candy coating, dip each ball until completely coated, and immediately sprinkle with the reserved crust crumbles. Let the coating set completely before serving.
Can you freeze no-bake pumpkin pie balls?
Yes, you can freeze them for up to three months. Allow the candy coating to harden completely, then place the balls in a single layer in a freezer-safe bag or container with parchment paper between layers. Thaw in the refrigerator for a few hours before serving to restore the original texture.
What is the best candy coating for pumpkin pie balls?
The recipe calls for a 16-ounce package of vanilla candy coating or almond bark, which is widely available in American grocery stores. This coating does not require tempering like real chocolate, making it easy to work with. For a substitute, white chocolate chips mixed with a teaspoon of coconut oil can be used, though the coating may be slightly softer at room temperature.
How long do no-bake pumpkin pie balls last?
Stored in an airtight container in the refrigerator, they will last for up to one week. They can be set out at room temperature for about an hour for serving, but any leftovers should be returned to the refrigerator promptly. The candy shell helps protect the soft filling and maintains the quality during storage.
No Bake Pumpkin Pie Balls These no bake pumpkin pie balls turn leftover Thanksgiving pie into bite size treats, and they offer a whole new way to enjoy pumpkin pie. There is no baking, no crust making, and no blending of pumpkin pie spice.
Total Time:45 min
Yield:20–25 balls 1x
Ingredients
Scale
1 (9-inch) pumpkin pie, baked and chilled, store-bought is great 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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