What if I told you that, come the holidays, you could fashion all of that leftover pumpkin pie into a whole other dessert, even better and more decadent than its former self? It’s true. Just take that pumpkin pie (you can use homemade or a store-bought pie) and throw it in a blender along with some cream cheese, powdered sugar, and graham cracker crumbs. Process it into a creamy, smooth mixture, scoop it into balls and freeze. Dip those cheesecake balls in melted chocolate and coat in more crushed graham crackers and you have a little cheesecake bites that will give any pie or cake a run for their money. Did I mention that they’re stuffed with a HERSHEY’S KISSES Chocolates? It’s true!

The best part? You didn’t even have to bake a pie. OR a cheesecake, for that matter!

• ½ of a Premade Pumpkin Pie (store-bought or homemade), refrigerated
• 4 ounces Cream Cheese, cold
• 2 tablespoon Powdered Sugar
• 1 cup Crushed Graham Crackers, divided
• 16 HERSHEY’S KISSES Chocolates, unwrapped
• 1 ½ cups HERSHEY’S Semi-sweet Chocolate Chips, melted

Makes about 16 cheesecake bites

Step 1
Cut the pumpkin pie into to pieces. Place both pie pieces in a blender along with the cream cheese, powdered sugar, and 1/3 cup graham cracker crumbs.

Process until mixture is smooth and creamy, scraping down the sides, if needed.

Step 2
Line a baking sheet with parchment. Using a scoop, scoop about 2 tablespoons of cheesecake mixture up and press an unwrapped HERSHEY’S KISSES Chocolate into the center. Use your finger to spread the mixture on the sides over the bottom of the HERSHEY’S KISSES Chocolate to cover it completely. Place the HERSHEY’S KISSES Chocolate-filled scoop of filling on the parchment lined baking sheet. Repeat with remaining cheesecake mixture and HERSHEY’S KISSES Chocolates.

Step 3
Place the cheesecake rounds in the freezer for 30 minutes. When the cheesecake rounds are firm, yet still pliable, remove from freezer. Roll the rounds into balls and place back on the parchment lined sheet. Freeze for another 10 minutes.

Step 4
Remove them from the freezer once more and, using a fork, dip the cold cheesecake balls into the melted chocolate, coating completely.

Tap off any excess chocolate and drop the chocolate covered ball into a bowl of the remaining graham cracker crumbs.

Step 5
Coat with crumbs and place back on the baking sheet. Repeat with remaining cheesecake balls.

Chill cheesecake bites in the fridge for another 20 minutes, or until you are ready to serve them.

Store in an airtight container in the fridge.

This post is sponsored by HERSHEY’S.