Crumble the leftover pumpkin pie into a large mixing bowl using clean hands or a fork.

Incorporate softened cream cheese into the crumbled pumpkin pie until fully integrated.

Scoop out about one tablespoon of the mixture and roll it into small balls, approximately 1 inch in diameter.

Melt your choice of candy coating, stirring regularly to avoid burning, until smooth.

Dip each ball into the melted candy coating, ensuring it is completely covered, then place on parchment paper.

Chill the coated pumpkin balls in the refrigerator for about 30 minutes until set.

Store the pumpkin balls in an airtight container in the refrigerator or serve immediately.