If you are looking for a fun and festive twist to your holiday party treats, this Pumpkin Pie Jello Shots Recipe is an absolute game-changer. Imagine the nostalgic flavors of pumpkin pie transformed into a delightful, boozy little bite that’s as colorful as it is delicious. Perfectly balancing the creamy pumpkin filling with a hint of spice and the kick of your favorite spirit, these jello shots bring a playful and charming vibe to any gathering. They’re simple to make, visually stunning, and guaranteed to be a conversation starter that your friends will keep asking for year after year.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Pumpkin Pie Jello Shots Recipe. Each component plays a vital role — from building the rich pumpkin flavor to creating the perfect texture and ensuring that lovely sparkle of alcohol shines through.
- Refrigerated premade pie crust (2 packages): Provides a buttery, flaky base that mimics classic pumpkin pie.
- Unflavored gelatin powder (½ oz., 2 packets): The magic behind firm yet tender jiggly shots.
- Water (1¼ cup, divided): Hydrates the gelatin and helps dissolve the pumpkin pie filling for a smooth blend.
- Spiced pumpkin pie filling (⅓ cup): Brings authentic pumpkin goodness with cozy spices; canned pumpkin plus pumpkin pie spice works perfectly too.
- White rum or vodka (½ cup): The spirit that gives your jello shots a warming kick without overpowering the flavors.
- Granulated sugar (¼ cup): Adds a touch of sweetness to balance the spice and booze.
- Whipping cream (½ tbsp heavy cream): Lends a smooth, creamy texture for richness that mimics the lusciousness of pumpkin pie filling.
- Whipped cream or whipped topping (optional garnish): A playful finishing touch that elevates the presentation and adds fluffy indulgence.
How to Make Pumpkin Pie Jello Shots Recipe
Step 1: Bake the Pie Crust Bases
Start by unrolling your refrigerated pie dough and cutting it into small circles — I love using the rim of an iced tea glass for the perfect size. Nestle these little circles into a mini muffin or cupcake tin to shape the base for your jello shots. Then, bake according to the package instructions until golden and flaky. Let them cool completely so they’re ready to hold the jiggly pumpkin mixture without getting soggy.
Step 2: Bloom the Gelatin
Pour 1 cup of water into a medium saucepan and sprinkle your unflavored gelatin powder evenly over the surface. Let it sit for about 2 minutes to “bloom,” which means the gelatin absorbs the water and dissolves more smoothly during heating. This step is crucial to get the perfect jello texture that jiggles just right.
Step 3: Mix in Pumpkin and Sugar
Turn your stove to medium-high heat and stir in the spiced pumpkin pie filling along with the granulated sugar. Keep stirring gently as the mixture warms to combine the flavors and help the sugar dissolve. Once everything is homogenous and starts to simmer gently, turn off the heat and allow the mixture to cool slightly before adding spirits.
Step 4: Add Alcohol and Cream
Now for the fun part — pour in your white rum or vodka along with the heavy cream and the remaining ¼ cup of water. Stir everything thoroughly until you get a beautiful, creamy pumpkin mixture that smells like all your favorite fall memories folded into one glass.
Step 5: Fill the Crusts and Chill
Carefully ladle or pour the pumpkin gelatin mixture into the cooled mini pie crusts. Place them in the refrigerator and let them set overnight, or for at least 8 hours. This gives the gelatin plenty of time to firm up and develop that perfect jiggly texture while the flavors mingle beautifully.
Step 6: Garnish and Enjoy!
When you’re ready to serve, top each Pumpkin Pie Jello Shot with a dollop of whipped cream or whipped topping if desired. This adds a festive, fluffy finish that evokes classic pumpkin pie topping — making each shot feel like a little burst of autumn indulgence.
How to Serve Pumpkin Pie Jello Shots Recipe
Garnishes
Simple garnishes can elevate your Pumpkin Pie Jello Shots Recipe from tasty to truly memorable. Think freshly grated nutmeg, a pinch of cinnamon, or a tiny piece of cinnamon stick tucked gently into the whipped cream. Even a small drizzle of caramel sauce makes these little treats look like mini desserts and adds a lovely sweetness to every bite.
Side Dishes
While these jello shots stand on their own, pairing them with cozy autumn finger foods like spiced nuts, apple slices dusted with cinnamon, or mini pumpkin muffins can create a delicious holiday platter. These sides complement the pumpkin flavor and provide a satisfying mix of textures at your party.
Creative Ways to Present
You can get really creative when presenting your Pumpkin Pie Jello Shots Recipe. Serve them in tiny translucent cups to showcase their warm, nostalgic color or use festive silicone molds for fun shapes like leaves or pumpkins. For a unique twist, arrange them on a wooden serving board garnished with fall leaves and small gourds for a visually stunning display.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Pie Jello Shots keep best when refrigerated in an airtight container or covered tightly with plastic wrap. They will stay fresh and maintain their delicious texture for up to 3 days, making it easy to prepare in advance or save some for the next day’s celebrations.
Freezing
Freezing jello shots can sometimes alter their texture to be less firm and a bit grainy once thawed, so it’s generally not recommended for this recipe. To best enjoy the dreamy pumpkin flavor and perfect consistency, stick to refrigerating and consume within a few days.
Reheating
Because this recipe is meant to be served cold and gelled, reheating Pumpkin Pie Jello Shots Recipe is not advised. If you want a warm pumpkin treat, consider making a separate pumpkin cocktail or dessert instead to preserve that fun, refreshing jello shot experience.
FAQs
Can I use vodka instead of rum in this Pumpkin Pie Jello Shots Recipe?
Absolutely! Vodka works wonderfully as a neutral spirit, letting the pumpkin and spices shine through. Rum adds a bit more warmth and depth, but either is a great choice depending on your preference.
What if I don’t have premade pie crust?
If you want to skip the crust, you can simply pour the pumpkin jello mixture into mini silicone molds or small cups. While you lose the buttery base, this method still results in delicious shots with all the flavor.
Can I make these jello shots vegetarian or vegan?
Since gelatin is animal-based, you’d need a substitute like agar-agar to make a vegetarian or vegan version. Keep in mind this may slightly change the texture, so experimenting with agar-agar ratios is a good idea.
How long do Pumpkin Pie Jello Shots last in the fridge?
When stored properly in an airtight container, these jello shots last up to 3 days refrigerated. After that, the texture may start to degrade.
Can I adjust the alcohol content?
Yes! You can add more or less rum or vodka based on your taste, but be aware that too much alcohol can prevent the gelatin from setting properly. It’s best to stick close to the recipe’s ratio for ideal jello texture.
Final Thoughts
There’s something truly special about sharing a recipe that brings smiles and bursts of flavor to any occasion, and this Pumpkin Pie Jello Shots Recipe checks all those boxes with charm and ease. Whether you’re hosting a festive party or just craving a playful autumn treat, these jello shots are guaranteed to impress and delight. So grab those ingredients, gather your friends, and get ready to add a splash of pumpkin spice magic to your celebrations!
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Pumpkin Pie Jello Shots Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours (overnight chilling)
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A festive and fun Pumpkin Pie Jello Shot recipe that combines the flavors of spiced pumpkin pie with a boozy twist. This unique treat features a buttery mini pie crust base filled with a creamy pumpkin gelatin mixture infused with rum or vodka, perfect for holiday parties or autumn gatherings.
Ingredients
Pie Crust
- 2 packages refrigerated premade pie crust
Gelatin Mixture
- ½ oz. unflavored gelatin powder (use 2 packets, ¼ oz. each)
- 1¼ cup water (divided)
- ⅓ cup spiced pumpkin pie filling (or pure canned pumpkin + 1 ½ tsp pumpkin pie spice)
- ¼ cup granulated sugar
- ½ tbsp whipping cream (heavy cream, do not substitute)
- ½ cup white rum (or vodka)
Optional Garnish
- Whipped cream or whipped topping
Instructions
- Create and Bake Pie Crust Circles: Unroll the refrigerated pie dough and use a small round cutter, such as the top of an iced tea glass, to cut out small circles suitable for mini muffin or cupcake tins. Place each circle into the tin, then bake according to the package instructions until golden brown. Remove from the oven and let cool completely.
- Bloom the Gelatin: Pour 1 cup of water into a medium saucepan and sprinkle the gelatin packets evenly over the surface. Let the gelatin sit undisturbed for 2 minutes to absorb the water and bloom before heating.
- Heat Pumpkin Mixture: Turn the stove on to medium-high heat and add the spiced pumpkin pie filling and granulated sugar to the bloomed gelatin water. Stir continuously as the mixture warms, allowing it to come to a simmer. Once simmering, remove the pan from the heat and set it aside to cool slightly.
- Add Liquids and Cream: Stir in the rum or vodka, heavy cream, and the remaining ¼ cup water into the pumpkin gelatin mixture, mixing well until all ingredients are fully combined and smooth.
- Assemble Jello Shots: Pour the gelatin mixture evenly into the cooled mini pie crusts, filling each one close to the top. Carefully transfer the filled tins into the refrigerator and chill overnight or for at least 8 hours, allowing the gelatin to set firmly.
- Serve: Before serving, optionally top each pumpkin pie jello shot with a dollop of whipped cream or whipped topping for added creaminess and presentation. Enjoy these festive treats chilled.
Notes
- Use heavy cream specifically for the best texture; do not substitute with any other cream.
- Make sure to fully chill the jello shots for at least 8 hours or overnight to ensure they are properly set.
- Mini muffin tins work perfectly for making individual serving sizes but silicone molds could also be used.
- For a non-alcoholic version, substitute the rum or vodka with more water or apple cider.
- Spiced pumpkin pie filling adds extra flavor complexity, but you can also use plain canned pumpkin combined with pumpkin pie spice if preferred.
