Preparation Steps

• Line a baking sheet with parchment paper.
• In a large bowl, crumble the pumpkin pie until fully broken down. Mix well.
• Using a 1-tablespoon scoop, drop pie mixture onto the baking sheet.
• Freeze the balls for 25-30 minutes until firm.
• Re-roll into smooth balls and freeze for an additional 30 minutes.
• Melt the almond bark in a microwave-safe bowl in 15-second intervals, stirring in between.
• Remove truffles from freezer. Dip each into the melted almond bark, ensuring they are fully coated.
• Place the coated truffles on parchment paper to set.
• Repeat with remaining truffles.
• Refrigerate for about 30 minutes until the coating is firm.