Pumpkin Pie Jello Shot
All the cozy warmth of Thanksgiving dessert in a creamy, spiced shot—real pumpkin, warm spices, and a boozy finish that tastes just like pie.
- 2 envelopeunflavored gelatin
- ½ cuppumpkin puree
- ½ cupsweetened condensed milk
- ½ cupboiling water
- ½ cuprumchata
- 1 tsppumpkin pie spice
- 2 tbspgraham cracker crumbs(for crust)
- whipped cream, cinnamon sprinkle, candy pumpkingarnish
- 1Place 1 tsp graham cracker crumbs in bottom of each shot cup.
- 2Dissolve gelatin in boiling water.
- 3Whisk in pumpkin puree, condensed milk, and pumpkin pie spice.
- 4Let cool slightly, then add RumChata.
- 5Pour over graham cracker crumbs in shot cups.
- 6Refrigerate for at least 4 hours until set.
- 7Top with whipped cream and cinnamon before serving.
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Pumpkin pie jello shots combine the autumn seasonal ritual of pumpkin pie consumption — the dessert whose association with Thanksgiving is so strong that it has become a defining symbol of fall in American food culture — with the gelatin shot format that became a party-food staple in the 1990s. Pumpkin spice as a flavor profile, combining cinnamon, nutmeg, ginger, and clove, entered the commercial food consciousness long before the Starbucks Pumpkin Spice Latte popularized it in 2003, rooted in centuries of spiced pumpkin preparation. The jello shot version uses pumpkin spice vodka or pumpkin spice liqueur combined with vanilla cream gelatin to recreate the dessert's characteristic warm-spice flavor, often garnished with a cinnamon-sugar rim to complete the seasonal reference.
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Everything you need to make a great Pumpkin Pie Jello Shot at home.
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