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Pumpkin Pie Jello Shots are ready to get the party started this fall! I love celebrating Halloween and Thanksgiving the right way—with a big batch of these festive jello shots. Pumpkin pie jello is spiked with rum and served in a little pie crust with whipped cream on top!
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“The last time I made pie Jell-O shots, it was using the mini graham cracker crusts…these are much easier since they’re already bite size. I recently made about 200 of these to hand out to parents during trick or treating.” -Tina
Easy Halloween Jello Shots
If you’re anything like me, you love a dessert that brings the party—and these pumpkin pie jello shots do exactly that. They’re festive, fun, and almost too cute to eat (almost). These little treats may look and taste just like a bite of pumpkin pie—with that creamy pumpkin filling, flaky crust, and a dollop of whipped cream on top—but don’t be fooled! They’re spiked with rum, so even though they’re small and adorable, they pack a boozy punch. Enjoy, but pace yourself!
Tips for Beginners
- Cut pie crust dough to fit your mini muffin pan. A skinny glass, a small biscuit cutter, or a shot glass will work. Get creative to find what works for your pan.
- If you have a party you’ll be attending or hosting, be sure to make these the day (or night) before, as they need at least 8 hours to set.
- If you can’t find pumpkin pie filling, use pumpkin puree with some pumpkin pie spice mixed in.
- Do not modify the amount of alcohol or the jello may not set.
Pumpkin Pie Jello Shot Recipe
Ingredients
- 2 packages refrigerated premade pie crust enough for two crusts. These often come 2 to a package, homemade pie crust also works
- 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
- ½ cup white rum or vodka
- ¼ cup granulated sugar
- ½ tbsp whipping cream heavy cream, do not substitute
- whipped cream or whipped topping, optional garnish
Instructions
- 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.2 packages refrigerated premade pie crust
- Pour 1 cup water into a medium saucepan and sprinkle gelatin packets over water. Let sit for 2 minutes before turning on heat.½ oz. unflavored gelatin powder, 1¼ cup water
- Turn stove to medium-high heat and add pumpkin pie filling and sugar, stirring as you add. Allow to simmer and then turn off the heat and set aside to cool.⅓ cup spiced pumpkin pie filling, ¼ cup granulated sugar
- Add rum or vodka, heavy cream, and an additional ¼ cup water to the mixture and stir until well combined.½ cup white rum, ½ tbsp whipping cream
- Pour gelatin mixture into pie crusts and place in the refrigerator overnight or for at least 8 hours.
- Top with whipped cream if desired. Enjoy!whipped cream
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pumpkin Pie Jello Shots Step by Step
Prepare the dough: Unroll pie dough and cut into small circles. (I used the top of an iced tea glass.) Place circles in a mini muffin/cupcake tin and bake according to package instructions. Set aside and allow to cool.
Bloom the gelatin: Pour 1 cup water into a medium saucepan and sprinkle ½ oz. gelatin packets over water. Let sit for 2 minutes before turning on the heat.
Make filling: Turn stove to medium-high heat and add ⅓ cup pumpkin pie filling and ¼ cup sugar, stirring as you add. Allow to simmer and then turn off the heat and set aside to cool.
Add rum and cream: Add ½ cup rum or vodka, ½ tbsp heavy cream, and an additional ¼ cup water to the mixture and stir until well combined.
Pour filling: Pour gelatin mixture into pie crusts and place in the refrigerator overnight or for at least 8 hours.
Garnish and serve: Top with whipped cream if desired. Enjoy!
How to Store
In an airtight container in the fridge, these pumpkin jello shots will stay good for up to a week. Just keep in mind that they really are best enjoyed within the first 24-48 hours after they’ve set for the best crunchy pie crust!
Serving Suggestions
If you’re hosting a Halloween party, you’ll also need to serve some ghoulishly good finger foods like this sweet, salty, and easy-to-make Halloween Chex Mix and these deliciously cute and chocolaty Oreo spiders!
So sad. I love this idea but I used regular pilsbury pie crusts and they shrunk so much that they were unusable. What a waste of time and money. I pricked the bottom of each but they still bubbled at the bottom so not only did they shrink but also took up so much space with bubbling that it would’ve been less than a teaspoon in each. I do appreciate the way the jello portion of this recipe went though.
Hi, we’re sorry to hear you had shrinking problems with the dough! We recommend placing some pie weights inside each one next time to help combat this issue!
I make unique Jell-O shots several times and have learned a few tricks. The last time I made pie Jell-O shot, it was using the mini graham cracker crusts…these are much easier since they’re already bite size. I recently made about 200 of these to hand out to parents during trick or treating. I used a mini muffin pan, put them in individual condiment cups, and stored them in the freezer until I was ready to make them. Because the liquid can make the dough soggy, I let the filling thicken in the fridge a bit, then use a turkey baster to suck up the thicken jello and squeeze into my pie crusts.
Innovative, Tina!
Recipe looks great but why are the instructions listed two times, the one further down is much more detailed!
The second one is a recipe card version like you’d find in a cookbook. They are printable and saveable.
Je pense justement à faire une liste d’idées de blogs.
Is there a way to add more vodka? 1/2 seems like such a small amount for 20 servings thanks!
I have Smirnoff Kissed Caramel vodka and plain vodka. Which do you think would taste better? I am all about jello shots without jello!
Pinnacle makes a pumpkin pie vodka that is out now and will be out until after the holidays. It would be really good in these.
That sounds SO amazing and perfect!
Despite your warning, I tried using a mini phyllo shells (just because they are so convenient!). Following guidance from another recipe (http://jellomoldmistress.com/2014/06/09/apple-pie-ala-mode-jello-shots/), I let the pumpkin pie jello chill until slightly thickened (about 50 minutes), and then spooned it into the cups. It did the trick!
Wow, I love this comment! I’ve always wanted to make them again and use the phyllos, that is SUCH a good tip! Thanks so much for sharing that!
How many shots did it make using phyllo shells? When you say you chilled the jello mix for 50 minutes, is that after you added the vodka and cream? I’m going to make them and also want to try the phyllo shells. Also, did you make day before and refrigerate? Wondering how the phyllo shells held up after refrigeration.
How long do you let it simmer?
What size of unflavored gelatin packets???
Hey Melissa, the 1 oz packets that are sold 4 to a box. Hope that helps! Thanks for stopping by!