* 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 directionsPlace 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.
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