These Turkey Pumpkin Pie Balls Are Almost Too Cute to Eat!
Skip the classic slice and serve up something way more fun this season! Turkey Pumpkin Pie Balls turn all the cozy flavors of pumpkin pie into adorable, bite-sized treats that everyone will want to gobble up.
Each sweet little “turkey” is made with rich pumpkin pie filling, graham cracker crumbs, and a smooth chocolate coating, then decorated with candy eyes plus candy corn beaks and feathers for a playful finish. They’re simple, no-bake, and perfect for making with kids—or anyone who loves a little creativity in the kitchen.
Ideal for fall parties, Thanksgiving dessert tables, or anytime you want a small, sweet bite after a big meal, these charming pumpkin pie balls are guaranteed to make your holiday spread extra festive and fun.
Can’t make it now? Save it to Pinterest for later
Equipment You Will Need
- Measuring cups and spoons
- Large mixing bowl
- Spatula or spoon
- Food processor or Ziploc with rolling pin
- Small cookie scoop or spoon
- Parchment paper
- Baking sheet
- Microwave-safe bowl
- Forks
- Small knife
Turkey Pumpkin Pie Balls
These adorable Turkey Pumpkin Pie Balls are a fun and festive twist on a classic fall dessert! Made with real pumpkin pie, graham cracker crumbs, and a chocolate coating, they’re as delicious as they are cute. Perfect for Thanksgiving parties or holiday dessert tables, these bite-sized treats will be the talk of the feast!
- Total Time: 120 minutes
- Yield: 16-18 balls
Ingredients
1 pre-made pumpkin pie
8–12 graham cracker squares
1 cup chocolate melting wafers
1 cup white melting wafers
1/4 cup candy eyes (or enough for 2 eyes per turkey)
1 cup candy corn (or enough pieces to use 5 per turkey)
1/2 cup pecan halves (optional)
Instructions
- Line a pan or dish with parchment paper and set aside.
- Break up the pumpkin pie in a large mixing bowl, and mush it all up with your hands until the crust is broken into little pieces and incorporated throughout. It will be a wet, lumpy mixture.
- Crush the graham cracker squares into crumbs using either a food processor or a ziplock bag and rolling pin.
- Add the graham crumbs to the pumpkin mixture. The amount you use will depend on how wet your pumpkin mixture is (this can vary depending on the pie you use and how the filling-to-crust ratio is on the particular pie that you use). Start with about 1/2 cup of crumbs and add more as needed. Mix them into the pumpkin pie mixture until it has become firm enough to roll into balls and not stick too much to your hands. (I ended up using about 3/4 cup crumbs which is equivalent to 8 graham cracker squares).
- Using a scoop, scoop out equal portions of the mixture and roll them into balls, placing them onto the parchment lined pan or dish.
- Chill the balls in the refrigerator for 30-60 minutes until chilled and stiff. You can also place them in the freezer to speed up the chill time a bit if you’d like.
- While the balls are chilling, cut some of the candy corns in half to create the “beaks” for the turkeys. You will need 1 candy corn per beak. Save the pointy ends for the beaks, and discard (or eat!) the other halves.
- When the balls have chilled for long enough and are ready to be coated, melt your wafers by following the directions on their package.
- Line another pan or dish with parchment paper.
- Working with a few at a time, remove some of the chilled balls from the refrigerator or freezer (so the others don’t warm up too much as you’re coating the ones you’re working on). Using two forks and working quickly, dip one ball at a time in the melted chocolate wafers. Fully coat the ball and gently tap off excess before placing the coated ball onto the parchment-lined pan. Use the second fork to help gently scrape off the ball onto the parchment.
- Immediately place two candy eyes and one cut candy corn “beak” onto the front (not the top) of the ball.
- Repeat until all balls are finished. You may need to re-melt the chocolate if it starts getting too stiff at any point.
- Place the balls back into the fridge for 10 minutes or so until the melted chocolate is fully hardened.
- Line another pan or dish with parchment paper (or if there’s enough space you can re-use the pan they are already on).
- If you will be using pecans at all for the “feathers,” break off pieces of the pecan halves to create long skinnier strips of pecan pieces to use for some of the feathers.
- Re-melt the leftover dipping chocolate.
- Remove the balls from the fridge. You may need to break off any excess hardened chocolate that is sticking out around the bottoms.
- To create the “tails,” use a spoon to spoon out a little bit of the chocolate and dab it onto the parchment paper making a circular puddle. Place a ball directly onto the puddle towards the bottom of the puddle (so there is room above for the candy corn/pecan “feathers”), with the “face” of the turkey facing directly upward towards your ceiling.
- Immediately place 4 full candy corns (and/or pecan pieces) onto the upper part of the puddle to create the “feathers.”
- Repeat until all turkeys are finished.
- Place the turkeys back into the refrigerator for 10 minutes or so, until the chocolate is fully hardened.
- Serve and enjoy!
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days (or as long as the “best by” date from the pre-made pie that you used). Do not store at room temperature since pumpkin pie requires refrigeration. I do not recommend freezing these as it may cause condensation and may cause the coating to crack and break easily when thawing.
- Make ahead: You can make the pumpkin pie balls ahead prior to dipping/coating them. Store the uncoated balls in an airtight container in the refrigerator or the freezer until ready to use. (Make sure to take into account the “best by” date on the pre-made pumpkin pie that you use).
- Substitutions:
– You can use chocolate chips instead of melting wafers, but when melting the chocolate chips you will need to add a little bit of vegetable oil. Use 1/2 teaspoon vegetable oil per cup of chips. Melt gradually in the microwave in increments of 15 seconds at 50% power, stirring in between, until fully melted and smooth.
– Instead of graham cracker crumbs you could also use crushed up cookies or crackers. Try using teddy grahams or pretzels.
– Use sweet potato pie instead of pumpkin pie.
- Prep Time: 60 minutes
- Chill Time: 60 minutes
- Category: Sweet Treats
Step-By-Step Process
These Turkey Pumpkin Pie Balls are perfect for Thanksgiving gatherings, Friendsgiving parties, or any fall celebration that calls for something sweet and fun. They’re a delicious way to use up leftover pie while adding a whimsical touch to your table.
If you love easy party treats like this, don’t miss the other festive appetizer and dessert recipes waiting for you!
Love more seasonal party recipes? Check out Cranberry Turkey Pinwheels or Caramel Apple Fluff. Be sure to also check out our collection of Thanksgiving Cocktails and Desserts for more holiday inspiration!.
© Little Party Pixie 2025
