By using pumpkin pie mix and a graham cracker topping, this shot incorporates some of the ingredients found in a traditional pumpkin pie. Spiced rum adds a grown-up spin to the recipe.
Servings: About 10
1 envelope of unflavored gelatin
3/4 cup (180 ml) coconut milk
1/4 cup (60 ml) water
1/4 cup (50g) granulated sugar
1 1/4 cups (300 ml) cold water, divided
1 envelope unflavored gelatin
1/3 cup canned pumpkin pie mix
1/4 cup (50g) granulated sugar
1/2 cup (120 ml) spiced rum
1/2 cup (120 ml) heavy cream, chilled
2 sheets of graham crackers, crushed
1 tbsp. (15g) butter, melted
Make the white layer
Don’t allow the white layer to set for too long before you add the pumpkin layer. If you wait too long, then the layers will not bond together.
Pour the gelatin over the coconut milk and the water in a small saucepan. Allow the gelatin to bloom for 1 to 2 minutes.
Place the saucepan on the stovetop and stir the gelatin mixture with a whisk over low heat. Stir for about 5 minutes or until the gelatin is fully dissolved.
Whisk in the sugar and stir until it is dissolved.
Place 10 shot glasses on a cookie sheet. Fill each shot glass 1/3 full of white gelatin.
Place the shot glasses in the refrigerator and allow the gelatin to set for 30 minutes.
Make the pumpkin layer
Spiced rum will have the flavors of vanilla, cinnamon and nutmeg, which will complement the pumpkin pie mix in the gelatin.
Pour 1 cup of the cold water into a saucepan and empty the gelatin packet into the water. Allow the gelatin to bloom for 1 to 2 minutes.
Turn the heat up to medium. Add the pumpkin pie mix and the sugar, whisking until the ingredients are well combined.
Remove the pan from the heat and allow the mixture to cool slightly.
Combine the rum, the remaining 1/4 cup of water and the heavy cream in a measuring cup, stirring to combine the ingredients.
Pour the contents of the measuring cup into the saucepan, whisking to combine.
Pour the pumpkin gelatin over the white gelatin that has already set in your shot glasses. When you have added the pumpkin gelatin, the shot glass should be 2/3 full.
Refrigerate the shot glasses for 4 hours or overnight.
Add the graham cracker topping
The graham crackers should be added just before you serve the shot. This will ensure that the water from the gelatin doesn’t make the topping soggy.
Combine the graham crackers and melted butter in a bowl, folding the ingredients together with a flat plastic spatula. For the best flavor, you want to try to get a touch of butter on every graham cracker crumb.
Remove the shots from the refrigerator just before you serve them and pour a teaspoon full of the graham cracker crust over the top of the pumpkin layer in each shot glass.
Serve the shots with dessertspoons unless you’re using squeezable paper cups.
For an alternate look, make just the pumpkin layer of the recipe and pour the gelatin into miniature graham cracker pie crusts. Cut the crusts into quarters to create mini spiked pumpkin pie slices.
Things You’ll Need
10 plastic shot glasses
Large measuring cup
Flat plastic spatula
Sources and Citations
http://www.thatssomichelle.com/2011/11/truth-about-pumpkin-pie-jello-shots.html – research source
http://drink.betterrecipes.com/pumpkin-pie-jello-shots.html – research source