Pumpkin Pie Jello Shots are tasty, fun, and easy. These are my favorite party treat for fall! I love to take these to trivia nights as a fun treat for all. Enjoy!
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.
Be sure to click on the top banner or the banner below to see the rest of our favorite pumpkin recipes! Happy Pumpkin Week y’all :)
Pumpkin Pie Jello ShotsPrint
- 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!