Pumpkin Pie Jello Shots Recipes

PUMPKIN PIE JELLO SHOTS

Steps:

• Pour 1 cup of water into medium saucepan and pour the 2 packets of gelatin over. Let stand for two minutes. Turn on heat to medium-high.
• Whisk in pumpkin and sugar, allowing the mixture to simmer. Turn the heat off and let the mixture cool.
• Add rum or vodka, heavy whipping cream, and remaining 1/4 cup of water to the pumpkin mixture. Pour 1/4 cup of the mixture in each graham cracker crust. Chill for 8 hours or overnight.
• Cut each crust into 4 pieces and top with a dollop of whip cream.

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 PIE JELLO SHOTS

Steps:

• Unroll pie dough and cut into small circles (use a glass to measure small circles). Place circles in a small muffin tin. Bake according to package instructions. Set aside and allow to cool. Pour 1 cup water into a medium saucepan and sprinkle gelatin packets over water. Let sit for 2 minutes before turning on heat. Turn stove to medium-high heat and add pumpkin pie filling, pumpkin pie spice and sugar. Stir as you add. Allow to simmer and then turn off the heat and set aside to cool. Add rum, heavy cream, and an additional ¼ cup water to the mixture and stir until well combined. Pour gelatin mixture into pie crusts and place in the refrigerator overnight or for at least 8 hours. Top with whipped cream. Serve and enjoy!

PUMPKIN PIE JELL-O SHOTS

Steps:

• Arrange the piecrusts on a baking sheet. Place 1 cup cold water in the top of a double boiler and sprinkle the gelatin over the top. Let stand for three minutes.
• Heat the gelatin mixture over a gentle simmer until the granules have dissolved. Add the pumpkin, sugar and spices and heat, stirring occasionally, until the pumpkin and sugar are completely melted. Remove from heat and cool for 30 minutes.
• In a medium bowl, combine the vodka with 1/4 cup cold water and the heavy cream. Whisk in the pumpkin mixture and immediately divide it among the piecrusts. Chill until firm, at least 4 hours. Slice the pies into wedges, if desired, top with whipped cream and serve.

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.