Pumpkin Pie Jello Shots are tasty, fun, and easy. These are my favorite party treat for fall!
It’s Pumpkin Week here at The Cookie Rookie, and I might as well keep the week rolling with one of my favorite all-time pumpkin recipes, PUMPKIN PIE JELLO SHOTS!!! I love fun and unique cocktails, and jello shots fit into that category. These bite-sized treats are adorable, easy, and so delicious. They’re dangerously pop-able! (Like really, dangerous)
I was so inspired when I saw this recipe on Pinterest. What a super cute (and super yummy) idea!! I knew I wanted to make them smaller, but loved her idea and recipe (and secretly wished I had come up with it all on my own!!!). After a few tweaks and adjustments…I had my new favorite pumpkin recipe. And wow are they good.
I first tried them with premade phyllo dough mini shells. The jello soaked in to the shells, and didn’t set up at all. Shucks!! Back to the drawing board. I ended up using pie crust in a mini muffin tin to make these perfect little beauties. They worked like a charm. And using actual pie crust makes these taste even more like the best dessert on the planet…pumpkin pie. Win, win.
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20 minPrep Time
8 hrCook Time
8 hr, 20 Total Time
- 2 packages Pillsbury premade pie crust
- 2 packets unflavored gelatin powder (I used Knox brand)
- 1 1/4 cup water, divided
- 1/3 cup spiced pumpkin pie mix (or unspiced canned pumpkin + 1 1/2 tsp pumpkin pie spice)
- 1/2 cup white rum or vodka (I used Pearl Vodka, my fave!)
- 1/4 cup granulated sugar
- 1/2 tablespoon whipping cream (heavy cream)
- Whipped topping for garnish (optional)
- Unroll pie dough and cut into small circles (I used the top of an ice tea glass to get small circles. Place circles in small muffin/cupcake tin and 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 stovetop on medium-high heat and add pumpkin and sugar, stirring as you add. Allow to simmer and then turn off heat and set aside to allow to cool.
- Add rum or vodka, heavy cream, and additional 1/4 cup water to mixture and stir until well combined.
- Pour gelatin mixture into pie crusts and place in refrigerator overnight or for at least 8 hours
- Top with whipped cream if desired. Enjoy!