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
Scale
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.
