Pumpkin Pie Truffles will be your new fave Fall dessert! Made with leftover pumpkin pie, these handheld treats will disappear before dinner!
We always have leftover pumpkin pie during the holidays, no matter how hard I try to finish every pie I see, and these Pumpkin Pie Truffles are the perfect way to reuse the extras! With a crunchy almond bark exterior and a luscious pumpkin interior, there won’t be leftover truffles, that’s for sure.
PUMPKIN PIE TRUFFLES
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These pumpkin pie truffles are a great way to use up literally any leftover pumpkin pie — store-bought, homemade, doesn’t matter here. They’re so easy because all you do is scoop out the pumpkin pie filling and dip in chocolate or almond bark for these bite-sized balls of yumminess. You can make them up ahead of time really quickly and just place them on a table in a cute cup for your table!
When I was younger I didn’t like pumpkin pie and now I can’t wait for it to show back up in the stores. The smells are amazing and all the spices are the perfect thing to warm you up in the fall or top off a big Thanksgiving dinner.
Pumpkin Pie Truffle Ingredients
- Pumpkin pie – as long as it’s a fully baked pie, you can use a homemade or store-bought pie.
- Vanilla almond bark
- Pumpkin pie spice
- Ground cinnamon
- Chopped nuts
You can substitute white candy melts for the vanilla almond bark or even white chocolate chips!
I think the contrast of the white with the pumpkin inside is perfect, but you can also use milk or dark chocolate chips or other colors of candy melts if you’d rather! The options are endless with this easy pumpkin pie truffle recipe.
This Pumpkin Pie Truffle recipe is perfect to make before your party! Put the truffles in the fridge after forming to cool faster, especially if you’re cooking.
How to Make Pumpkin Pie Truffles
- Start by scooping your pie filling out a tablespoon at a time and rolling it into small balls. Place the pie balls onto a baking sheet lined with a silicone mat or parchment paper.
- Once all the pie filling is rolled, pop them in the freezer for about an hour or until slightly firm but not frozen.
- Then, smooth the edges of each truffle and set them aside.
- Melt your almond bark, candy melts, or chocolate and dip the pumpkin ball into the candy. Let any excess candy drip off before returning to the baking sheet. Repeat with all the pie balls.
- Decorate with sprinkles before the almond bark hardens, or leave plain and let them cool completely before serving.
I recommend storing any leftovers in the fridge. They will last at least about 2 weeks in an airtight container!
What to Serve with Pumpkin Pie Truffles
These easy homemade truffles are the perfect addition to any Halloween, Thanksgiving, Christmas, or even just fall potluck table!
If you’re making a fall dessert spread, you can’t forget this Slow Cooker Apple Crisp. Perfect for fall, let the Crockpot do the work while you focus on other dishes!
If you need a baked item alongside your Pumpkin Pie Truffles, these Caramel Pumpkin Snickerdoodle Cookies bring all the big fall flavors of caramel, pumpkin, and cinnamon in one moist bite!
If you wanna add a little adult drink to your truffles, these Bourbon Pumpkin Milkshakes are the perfect boozy way to wash down everything.
Other Pumpkin Pie Inspired Recipes
Fall is my favorite season mostly because I love pumpkin. I love picking them, carving them, and I LOVE making pumpkin pie.
Sometimes I’m craving that pumpkin pie flavor but I don’t want to — or need to — make an entire pie.
Looking for an easy fall dessert the kids can help make? These Pumpkin Spice Rice Krispy Treats are super simple but packed with pumpkin flavor.
Try this Pumpkin Spice Peanut Butter to add a little pumpkin pie to everything you eat this season, from apples to sandwiches to toast! Or just a spoonful, no one will tell.
My favorite almost pumpkin pie recipe is this Pumpkin Pie Cheesecake Dip with white chocolate chips. A decadent dessert in a bowl!
Other Amazing Fall Dessert Recipes
- Pumpkin Cookies with Maple Frosting
- Cheesecake-Filled Pumpkin Bundt Cake
- Pumpkin Pie Angel Food Cake
- Caramel Pumpkin Blondies
- Pumpkin Cheesecake Balls
- More DESSERT recipes…
Tools used to make this Pumpkin Pie Truffles recipe
Melon baller: This isn’t necessary for this recipe but it does make everything more uniform. I love using this for cookies, muffins, cupcakes, and of course melons too!
Baking sheet: While this is a no-bake recipe, it’s easiest to put the balls on a baking sheet to freeze. This set is perfect because it has an array of sizes for baking personal sized sheet pan dinners or enough to feed a crowd.
*This post originally posted on 11/9/2013.
- 1 9-inch pumpkin pie baked
- 24 ounces vanilla almond bark (or white candy melts)
- Scoop out tablespoon-size balls of cooked pumpkin pie filling and roll into a ball. Place on a cookie sheet lined with a silicone mat or parchment paper.
- Place balls in the freezer for 1 hour until solid, but not frozen.
- Roll again to get pumpkin pie balls smoother.
- Melt almond bark or candy melts according to package directions.
- Place the pie ball on a fork and lower into the melted candy to cover. Allow excess coating to run off and place back on the lined baking sheet. Repeat with remaining pie balls.
- Decorate with spices, sprinkles, or nuts before the candy hardens, or allow to cool as is.