Pumpkin Pie Jello Shots are ready to get the party started this fall! Celebrate Halloween or Thanksgiving the right way when you make a big batch of these adorably festive jello shots. Pumpkin pie jello is spiked with rum and served in a little pie crust with whipped cream on top!
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What’s in Halloween Jello Shots
The pumpkin pie mix, the pie crust and the whipped cream on top will make you think you just took a bite of pumpkin pie.
- Pie Crust: Refrigerated premade pie crusts from the grocery store work great! However, you can always make homemade pie crust if you’re feeling fancy.
- Gelatin: You’ll need unflavored gelatin! The flavor in these shots comes from the other ingredients.
- Pumpkin Pie Filling: If you can’t find this, just use pumpkin puree with some pumpkin pie spice mixed in.
- Alcohol: I like to use white rum, but vodka also works! Use your favorite.
- Sugar: White granulated sugar creates the perfect amount of sweetness.
- Heavy Whipping Cream: Do NOT substitute this with any other dairy product.
- Whipped Cream: Because no pumpkin pie is complete without some on top!
PRO TIP: Make pumpkin jello shots the day before you plan on serving them. They need 8 hours to set.
What kind of pumpkin should I use?
Since you’re essentially making a pumpkin pie, look for canned pumpkin pie filling (also called pumpkin pie mix). It has everything you need for a pie: pumpkin puree, spices (cinnamon, nutmeg, ginger), and sweetener.
In the baking aisle, you’ll also find solid pack pumpkin (also called pure pumpkin puree). It is just cooked and pureed pumpkin. Many people who make pumpkin pie like to use the solid-pack pumpkin and then add their own spice blend and sweetener.
For this recipe, it’s much easier to use pumpkin pie filling–it saves several steps and tastes wonderful!
Overall, it doesn’t take long to make Jello shots. Prep time is about 20 minutes or so, and these are really easy. However, Jello shots need time to set and that’s where the time comes into play! They need at least 8 hours in the refrigerator to fully set, so I recommend making them the day before and storing them overnight.
White rum is my personal favorite, but plain vodka (with no additional flavors) also works perfectly.
Here’s the deal – working with gelatin is truly a balancing act. If you add more rum or vodka, there’s a big chance that the jello shots will stay watery and will not set.
How to Store
In an airtight container in the fridge, these pumpkin jello shots will stay good for up to a week. Just keep in mind that they really are best enjoyed within the first 24-48 hours after they’ve set for the best crunchy pie crust!
Serving Suggestions
If you’re hosting a Halloween party, you’ll also need to serve some ghoulishly good finger foods like Halloween Chex Mix and Oreo spiders!
5-Star Review
“The last time I made pie Jell-O shots, it was using the mini graham cracker crusts…these are much easier since they’re already bite size. I recently made about 200 of these to hand out to parents during trick or treating.” – Tina
More Fall Cocktail Recipes We Love
- Pumpkin Whiskey Smash
- Apple Cider Mimosa
- Caramel Apple Sangria
- Hot Pumpkin Cocktail
- Fall Sangria
- Fun Day of the Dead Cocktail
Pumpkin Pie Jello Shot Recipe
Ingredients
- 2 packages refrigerated premade pie crust enough for two crusts. These often come two to a package.
- 1/2 ounce unflavored gelatin powder use 2 packets, 1/4 ounce each
- 1 1/4 cup water divided
- 1/3 cup spiced pumpkin pie filling or unspiced canned pumpkin + 1 1/2 tsp pumpkin pie spice
- 1/2 cup white rum or vodka
- 1/4 cup granulated sugar
- 1/2 tablespoon whipping cream heavy cream
- whipped cream, for garnish or whipped topping, optional
Instructions
- Unroll pie dough and cut into small c.ircles (I used the top of an ice tea glass to get small circles.) Place circles in small muffin/cupcake tin and bake according to package instructions. Set aside and allow to cool.
- Pour 1 cup water into a medium saucepan and sprinkle gelatin packets over water. Let sit for 2 minutes before turning on heat.
- Turn stove to medium-high heat and add pumpkin pie filling and sugar, stirring as you add. Allow to simmer and then turn off the heat and set aside to cool.
- Add rum or vodka, heavy cream, and an additional 1/4 cup water to the mixture and stir until well combined.
- Pour gelatin mixture into pie crusts and place in the refrigerator overnight or for at least 8 hours
- Top with whipped cream if desired. Enjoy!
Video
Becky’s Tips
- Cut pie crust dough to fit your mini muffin pan. A skinny glass, a small biscuit cutter or a shot glass will work. Get creative to find what works for your sized pan!
- Pumpkin pie filling works best in this recipe. You can use solid-packed pumpkin as well, but you’ll want to add pumpkin pie spice and some sweetener for the best effect.
- When you sprinkle gelatin over water and let it stand, that process is called blooming.
- If you have a party you’ll be attending, be sure to make these Pumpkin Pie Jello Shots the day (or night) before. These shots need at least 8 hours to set.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
So sad. I love this idea but I used regular pilsbury pie crusts and they shrunk so much that they were unusable. What a waste of time and money. I pricked the bottom of each but they still bubbled at the bottom so not only did they shrink but also took up so much space with bubbling that it would’ve been less than a teaspoon in each. I do appreciate the way the jello portion of this recipe went though.
Hi, we’re sorry to hear you had shrinking problems with the dough! We recommend placing some pie weights inside each one next time to help combat this issue!
I make unique Jell-O shots several times and have learned a few tricks. The last time I made pie Jell-O shot, it was using the mini graham cracker crusts…these are much easier since they’re already bite size. I recently made about 200 of these to hand out to parents during trick or treating. I used a mini muffin pan, put them in individual condiment cups, and stored them in the freezer until I was ready to make them. Because the liquid can make the dough soggy, I let the filling thicken in the fridge a bit, then use a turkey baster to suck up the thicken jello and squeeze into my pie crusts.
Innovative, Tina!
Recipe looks great but why are the instructions listed two times, the one further down is much more detailed!
The second one is a recipe card version like you’d find in a cookbook. They are printable and saveable.
Je pense justement à faire une liste d’idées de blogs.
Is there a way to add more vodka? 1/2 seems like such a small amount for 20 servings thanks!
I have Smirnoff Kissed Caramel vodka and plain vodka. Which do you think would taste better? I am all about jello shots without jello!
Pinnacle makes a pumpkin pie vodka that is out now and will be out until after the holidays. It would be really good in these.
That sounds SO amazing and perfect!
Despite your warning, I tried using a mini phyllo shells (just because they are so convenient!). Following guidance from another recipe (http://jellomoldmistress.com/2014/06/09/apple-pie-ala-mode-jello-shots/), I let the pumpkin pie jello chill until slightly thickened (about 50 minutes), and then spooned it into the cups. It did the trick!
Wow, I love this comment! I’ve always wanted to make them again and use the phyllos, that is SUCH a good tip! Thanks so much for sharing that!
How many shots did it make using phyllo shells? When you say you chilled the jello mix for 50 minutes, is that after you added the vodka and cream? I’m going to make them and also want to try the phyllo shells. Also, did you make day before and refrigerate? Wondering how the phyllo shells held up after refrigeration.
How long do you let it simmer?
What size of unflavored gelatin packets???
Hey Melissa, the 1 oz packets that are sold 4 to a box. Hope that helps! Thanks for stopping by!