Pumpkin Pie Jell-O Shots

Yield: 12


  • 1 package pre-made pie crust
  • 2 packets unflavored gelatin powder
  • 1¼ cups water
  • ⅓ cup pumpkin purée 
  • ½ cup whipped cream vodka
  • ¼ cup granulated sugar
  • ½ tablespoon heavy cream
  • Whipped cream, to garnish
  • Pumpkin pie spice, to garnish


  • Preheat oven to 400°F.
  • Unroll pie dough and cut into small circles using a thin glass. Place the circles in a small cupcake/muffin tin and bake according to the package instructions (approximately 5 minutes). Set aside and let cool.
  • Pour 1 cup of water into a medium saucepan, and sprinkle in gelatin packets. Let sit for 2 minutes before heating.
  • Turn stove onto medium-high heat. Stir in pumpkin purée and sugar. Bring to a simmer, then remove from heat. Set aside and let cool.
  • Add vodka, heavy cream, and additional ¼ cup water to the pot. Stir until the mixture is uniform throughout.
  • Pour the gelatin mixture into the pie crusts. Place in refrigerator to sit overnight (or for at least 8 hours).
  • Top with whipped cream and a sprinkle of pumpkin pie spice. Serve.