Line a baking sheet with parchment paper.

In a large bowl, crumble the entire pumpkin pie, including the crust, using a fork or potato masher.

Using a 1-tablespoon cookie scoop, drop balls of the pie mixture onto the lined baking sheet, spacing them about an inch apart.

Freeze for 25-30 minutes, or until the balls are firm.

Roll each portion into a smooth ball and place back into the freezer for an additional 30 minutes.

Line another baking sheet with parchment paper and melt the almond bark in a medium microwave-safe bowl. Heat for 60 seconds, stir, and then heat in 15-second increments until creamy.

Let the melted almond bark sit for 1 to 1.5 minutes to cool slightly before dipping.

Remove the truffles from the freezer and dip each one into the melted almond bark, ensuring they are completely covered.

Lift out with a fork and slide onto the parchment-lined baking sheet. Repeat for all truffles.

Refrigerate for about 30 minutes, or until the almond bark has set completely.

Store the truffles in an airtight container in the refrigerator for up to 2 weeks.