Pumpkin Pie Shot Recipes

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.

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.

SMASHING PUMPKIN SHOT

Steps:

• Add Bailey's, Goldschlager and Kahlua to an ice filled shaker and shake.
• Pour into shot glasses.
• You can ignite the shot by adding 151 to the top and sprinkle cinnamon on the flame to "cook" and for dramatic effect.
• Blow out and serve.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

PUMPKIN PIE COCKTAIL

Steps:

• Combine the ice cream, ice, pumpkin, half-and-half, rum, and 1/4 teaspoon pumpkin pie spice in a blender; blend until smooth. Pour into a serving glass; top with whipped topping, sprinkle with pinch of pumpkin pie spice.

PUMPKIN PIE MOUSSE

Steps:

• Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.