Reserve some of the pie crust from your pumpkin pie for topping. Break down the filling and crust into manageable pieces.

Break up the chilled pumpkin pie into the bowl of an electric mixer. Beat on low speed until it combines into a moist ball.

Using about 2 tablespoons of the mixture, roll it into balls and place them on a parchment-lined baking sheet. Chill in the freezer for 30 minutes or refrigerate for 2 hours.

Melt the vanilla candy coating according to package directions. Dip each chilled pie ball into the melted coating and sprinkle reserved pie crust crumbles on top.

Let the coated pumpkin pie balls rest at room temperature until the candy coating has completely set.