If we’re being honest, I don’t think this recipe needs much of an explanation. Needless to say, your Thanksgiving celebration is about to get a whole lot tastier (and potentially crazier).
How To Make Mini Pumpkin Pie Jell-O Shots:
- 1 ½ cups finely crushed graham cracker crumbs
- 1/3 cup brown sugar
- 1 pinch salt
- 6 tbsp. unsalted butter, melted
- Three 1/4-ounce envelopes unflavored gelatin
- 1 ½ cups of water
- 1/3 cup canned pumpkin
- 1/3 cup granulated sugar
- 1 cup pumpkin spice or pumpkin pie vodka (or liquor of your choice), chilled
- 1/2 tsp. pumpkin pie spice
- Orange food coloring, if desired
- White frosting
Heat your oven to 350 degrees. Combine graham cracker crumbs, granulated sugar and salt in a bowl, and slowly stir in the melted butter. Take a tablespoon-sized drop of the mixture and press it across the bottom and sides of a muffin tin to form the crust (I recommend using a mini muffin tin!). Bake for 6-8 minutes or until the crust turns light brown.
Add 1 1/2 cups of cold water to a pot and pour the 3 packs of gelatin on top. Let it stand for about one minute so the gelatin can absorb water. While it sits, combine brown sugar, pumpkin pie spice and 1/3 cup of canned pumpkin to a bowl and stir. Heat the gelatin mixture to to medium-high heat, add the pumpkin pie mixture and whisk until the mixture dissolves. Remove pumpkin mix from the heat and let it cool– when it’s no longer warm, add ice cold vodka and stir (and add any food coloring if desired). Spoon the mixture into pre-baked pie crusts and let it set in the refrigerator for about 7 hours. Once set, remove the pies from the tins and cut them into mini slices. Pipe frosting on top and dust with cinnamon, and serve immediately!