Hey party people!

Looking to add some fun to your next gathering? You’ve hit the jackpot!

Today, I’m sharing an awesome treat: pumpkin pie jello shots.

They’re creamy, delicious, and packed with that classic fall flavor we all love.

Perfect for Halloween or any autumn get-together.

Let’s dive into this tasty treat!

Ingredients

2 packages refrigerated pre-made pie crusts (enough for two crusts, usually two per package)
1/2 ounce plain gelatin powder (use 2 packets, 1/4 ounce each)
1 1/4 cups water (divided)
1/3 cup spiced pumpkin pie filling (or canned pumpkin + 1 1/2 tsp pumpkin pie spice)
1/2 cup white rum (or vodka)
1/4 cup sugar
1/2 tablespoon heavy cream
Whipped cream, for garnish (or whipped topping, if desired)

Step 1: Prepare and Bake Pie Crusts

Unroll the pie dough and use a round cutter or the top of an ice tea glass to cut out small circles.

Place each circle into a small muffin or cupcake tin, pressing gently to form little crusts.

Bake the pie crusts according to the package instructions.

Once baked, set them aside to cool completely.

Pour 1 cup of water into a medium saucepan and sprinkle the gelatin packets over the water.

Let it sit for 2 minutes to allow the gelatin to bloom.

After the gelatin has softened, turn the stove to medium-high heat.

Add the pumpkin pie filling and sugar to the saucepan, stirring constantly.

Allow the mixture to simmer gently.

Once it reaches a simmer, turn off the heat and set the saucepan aside to cool slightly.

To the cooled pumpkin mixture, add rum or vodka, heavy cream, and an additional 1/4 cup of water.

Stir the mixture until all ingredients are well combined, creating a smooth and even consistency.

Pour the gelatin mixture into the cooled pie crusts, filling each one to the top.

Place the filled pie crusts in the refrigerator and let them chill overnight or for at least 8 hours until set.

If desired, top each mini pie with a dollop of whipped cream before serving.

Enjoy your delightful mini pumpkin gelatin pies!