Pumpkin Pie Jello Shots
it’s up to you! You can use vodka, rum or whiskey, but I prefer rum, hands-down (I used Captain Morgan). This will make…a lot…of shots. Pie crust: 30. Graham Cracker: more than 40. And you will still have leftover jello mixture, but that’s okay because you can totally eat it plain too. Imagine with cream cheese over a cracker…yumm!
Ingredients
- 2 cups water
- 3 packets unflavored gelatin powder
- 1/2 cup canned spiced pumpkin pie mix
- 3/4 cup sugar
- 1 cup rum I used Captain Morgan
- 16-24 Graham Cracker Tartlet crusts pre-made
- Whipped Cream
Instructions
- Add the water in a small sauce pan. Sprinkle the gelatin over top and let stand for 1 minute to begin absorbing liquid. This ensures it will dissolve properly
- Over medium high heat, add remainder of ingredients except for the rum and stir for 3-4 minutes or until sugar has dissolved completely.
- Take mixture off heat and let cool to room temperature. Add rum and stir to combine.
- Refrigerate mixture until it is the consistence of raw egg whites. This is anywhere from 25-45 minutes, so you have to set a timer and keep checking it. If you let it become set too much, it won’t be smooth in the crusts.
- Pour the mixture into the graham cracker crusts and let set. Once firm, cut the tarts into fourths and serve with whipped cream.