Pumpkin Jello Recipes

JELL-O® PUMPKIN

Steps:

• Add boiling water to gelatin mixes in 2-qt. round casserole sprayed with cooking spray; stir 2 min. until completely dissolved. Refrigerate 3 hours or until firm.
• Unmold gelatin onto plate. Spilt 2 cookies in half. Add 2 cookie halves to the gelatin for the jack-o'-lantern's eyes. Cut each of the 2 remaining cookie halves into 3 triangles. Top gelatin with 1 triangle for the nose; add remaining triangles for the mouth. Stack remaining cookies into 2 piles of 3 cookies each. Add to gelatin for the pumpkin's stem.
• Tint COOL WHIP with food coloring; use to decorate dessert with remaining ingredients.

PUMPKIN JELLY SHOTS

Steps:

• Lightly spray a 9 by13-inch sheet tray or baking dish, the mini muffin tin and the pumpkin candy mold with nonstick cooking spray. Place a cherry in the center of each muffin cup. If using a lollipop mold, block off the stick portion of the mold using rolled fondant.
• Add the gelatin to a bowl. Whisk in 2 cups boiling water and mix until the gelatin is completely dissolved. Add the vodka, (if you do not want to use vodka then substitute with 1 1/2 cups cool water) brown sugar and pumpkin pie spice to the gelatin mixture and whisk until well to incorporate. Pour into the prepared muffin tins, candy mold and sheet tray and refrigerate until set, about 2 hours.
• Using a lightly greased pumpkin shaped cookie cutter, cut out shapes from the sheet tray of gelatin. Using an offset spatula, remove the cut out gelatin and place on a serving tray. Using an offset spatula, carefully remove the gelatin from the muffin tin cups and place on a serving tray. Turn the candy mold upside down onto a clean surface and bend the mold to allow the gelatin to fall out. Place on a serving tray. Gelatin shots can be stored in the refrigerator until ready to serve. They can be made up to a week in advance and stored in a sealed container or cover with plastic wrap.

PUMPKIN JELLO

Steps:

• Dissolve gelatin in boiling water; add sugar and spice.
• Add pumpkin, mixing well.
• Chill until slightly thickened.
• Fold in cool Whip and nuts.
• Pour into mold or bowl and refrigerate until firm.

JELL-O® NO-BAKE MINI PUMPKIN CHEESECAKES

Steps:

• Mix Crust Mix, margarine and sugar until well blended; press onto bottoms of 12 paper-lined muffin cups.
• Beat milk and Filling Mix with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
• Refrigerate 1 hour.

ORANGE PUMPKIN GELATIN

Steps:

• Stir together 1 cup boiling water and gelatin in a bowl. Whisk in the brown sugar and cinnamon until the brown sugar is dissolved. Add the pumpkin puree and cold water; stir until mixture is smooth. Cover and chill in refrigerator until set, about 2 hours.

PUMPKIN PIE SHOTS

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in pumpkin, sugar and pie spice; cook and stir until sugar is dissolved. Remove from heat. Stir in liqueur, vodka and cream., Pour into twelve 2-oz. shot glasses; refrigerate until set. Top with sweetened whipped cream.

NO BAKE PUMPKIN PIE I

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.