There are Jello shots, and there are Jello shots–you know? Some just stand out more than others. And let me tell you, this Jello shot recipe is the BEST for all of your fall parties! These Pumpkin Pie Shots are tasty, fun, and easy… perfect for Thanksgiving or Halloween.
Pumpkin Jello Shot Recipe
I’m all about having a fun cocktail treat for every occasion. Whether it’s a classic cocktail, a party punch, or something totally different, every party needs a little something. This Pumpkin Pie Jello Shot Recipe definitely falls into the “something totally different” category, but they’re also totally fun.
I just love this idea. The shots look like little tiny pumpkin pies (soooo cute!), and they’re packed with the perfect punch. You can use rum or vodka for this recipe– whichever you prefer. I think everyone will be delighted to see these at your next get together.
Pumpkin Pie Shots are the perfect Halloween treat, and they would be so fun for Thanksgiving too. The little pie crusts house the pumpkin jello, and they are just delicious!
Make this adorable, fun, and delicious Pumpkin Pie Jello Shot recipe for your Thanksgiving or Halloween party. They’re the best jello shots for fall!
Why You’ll Love This Recipe
- Adorable and festive: Pumpkin Pie Jello Shots look just like mini pumpkin pies! You’ll be the hit of the event when you bring these shots in. Seriously: they’re too cute for words.
- Deliciously brimming with pumpkin flavor: The pumpkin pie mix, the pie crust and the whipped cream on top will make you think you just took a bite of pumpkin pie.
- Classy: Typical Jello shots are served in those flimsy plastic cups. Why settle for that when this recipe offers a real pie crust and a custardy pie filling? Tres chic!
If you’re looking for another fun shot flavor, try these Peach Jello Shots!
Ingredients
- Premade refrigerated pie crust
- Unflavored gelatin powder
- Water
- Canned pumpkin pie filling
- 1/2 cup rum or vodka
- Sugar
- Whipping cream
- Whipped cream (optional, for garnish)
How to Make Jello Shots (Pumpkin Flavor)
I used pie crust in a mini muffin tin to make these perfect little Pumpkin Pie Jello Shots. It worked like a charm! Plus, using actual pie crust makes them taste even more like pumpkin pie. Yum! By far the best jello shots ever, and so fun to make!
- Cut pie dough into small circles. I used a skinny drinking glass to press into the dough and make my circles. Use something that is about the size of the mini muffin pan holes.
- Fit the dough circles into the muffin tin, and bake according to the package instructions. Set them aside to cool once they’re done.
- Pour water into a saucepan, sprinkle the gelatin packets over the water, and let stand for 2 minutes.
- Combine the pumpkin pie filling and sugar in a pan and bring the mixture to a simmer; turn off the heat and let it cool.
- Mix in the rum/vodka (your choice), heavy cream, and water.
- Now pour the gelatin mixture into the pie crusts, and let them set in the refrigerator overnight (or at least 8 hours).
- Add a dollop of whipped cream on top before serving to jazz it up a little!
How Long Does it Take to Make Jello Shots?
Overall, it doesn’t take long to make Jello shots. Prep time is about 20 minutes or so, and these are really easy. However, Jello shots need time to set and that’s where the time comes into play!
They need at least 8 hours in the refrigerator to fully set, so I recommend making them the day before and storing them overnight.
How long do Jello shots last?
Typically Jello shots will keep in the refrigerator for up to a week or so.
What Kind of Pumpkin Should You Use?
Since you’re essentially making a pumpkin pie, look for canned pumpkin pie filling (also called pumpkin pie mix). It has everything you need for a pie: pumpkin puree, spices (cinnamon, nutmeg, ginger), and sweetener.
In the baking aisle, you’ll also find solid pack pumpkin (also called pure pumpkin puree). It is just cooked and pureed pumpkin. Many people who make pumpkin pie like to use the solid-pack pumpkin and then add their own spice blend and sweetener.
For this recipe, it’s much easier to use pumpkin pie filling–it saves several steps and tastes wonderful!
These mini pumpkin pie shots are the best Jello shots for Thanksgiving and Halloween, but they’re just as fun all year round!
More favorite Pumpkin recipes!
- Homemade Pumpkin Pie
- No-Bake Pumpkin Pie Cheesecake
- Pumpkin Pie Cinnamon Rolls
- Pumpkin Crumble
- Pumpkin Pie Punch
- Pumpkin Gooey Butter Cake
- Homemade Pumpkin Pie Spice
- Pumpkin Pie Dessert Lasagna
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Pumpkin Pie Jello Shot Recipe
Ingredients
- 2 packages refrigerated premade pie crust enough for two crusts. These often come two to a package.
- 1/2 ounce unflavored gelatin powder use 2 packets, 1/4 ounce each
- 1 1/4 cup water divided
- 1/3 cup spiced pumpkin pie filling or unspiced canned pumpkin + 1 1/2 tsp pumpkin pie spice
- 1/2 cup white rum or vodka
- 1/4 cup granulated sugar
- 1/2 tablespoon whipping cream heavy cream
- whipped cream, for garnish or whipped topping, optional
Instructions
- Unroll pie dough and cut into small c.ircles (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 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.
- Add rum or vodka, heavy cream, and an additional 1/4 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 if desired. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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 sized pan!
- Pumpkin pie filling works best in this recipe. You can use solid-packed pumpkin as well, but you’ll want to add pumpkin pie spice and some sweetener for the best effect.
- When you sprinkle gelatin over water and let it stand, that process is called blooming.
- If you have a party you’ll be attending, be sure to make these Pumpkin Pie Jello Shots the day (or night) before. These shots need at least 8 hours to set.
Nutrition Information
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!
You could add a bit more, the problem is with the texture. They will easily fall apart if you add too much. Hope you love them still!
I have Smirnoff Kissed Caramel vodka and plain vodka. Which do you think would taste better? I am all about jello shots without jello!
I think the Caramel would be delicious :)
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!
Oh my these look amazingly dangerous! I am so ready for all things pumpkin!
Thanks Serena! I love your blog :) thanks for stopping by!
Hi, How many does this recipe make! Thanks for posting it. It looks great and I’m going to try it!
It makes about 20 shots, depending on the size of the mini muffins you use. Hope you love it!!