pumpkin pie balls

These pumpkin pie balls are made with leftover pumpkin pie, coated with a graham cracker crumb mixture, deep fried, and rolled in cinnamon and sugar. A delicious bite-size dessert the whole family will love.

Pumpkin Pie Balls

pumpkin pie ((we used two 8-inch pies))

eggs

heavy cream

graham cracker crumbs

panko bread crumbs, (crushed)

sugar

cinnamon

vegetable oil, (for frying)

In a large mixing bowl, crush leftover pie and form into one tablespoon size balls.

Place balls on a baking sheet and flash freeze for 30 - 45 minutes.

In a small bowl, mix together the sugar and cinnamon. Set aside.

In a shallow dish, whisk together eggs and heavy cream.

In another dish, mix together the graham cracker crumbs and bread crumbs.

In a large frying pan, heat oil over medium heat.

Once balls have been frozen, dip the balls in the egg mixture then into the crumb mixture, making sure to cover the entire ball.

Once all pumpkin balls are coated, place 4-5 balls into the hot oil at a time and fry until golden brown on both sides.

Remove from oil and place on a paper towel lined plate to absorb any excess oil.

Roll fried pumpkin balls in the cinnamon sugar mixture.

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Pumpkin Pie Balls

The most viewed pumpkin pie balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine