FROM THE ARCHIVES

The 1 Thanksgiving Recipe You Need: Pumpkin Pie Jello Shots

You heard us right. Pumpkin Pie Jello Shots.

By Dan Derozier

Thanksgiving is supposed to be a relaxing holiday, but has a way of quickly devolving into sheer frenzy. For this, jello shots are perfect: they can be prepared the evening before, and they’ll help take the edge off of any last-minute cooking—or family-related stresses you might encounter.

These pumpkin pie jello shots were a hit at the Houstonia offices years ago and will have wide appeal at your Thanksgiving table or party: they’re not too strong for your Aunt Mildred, and pumpkin pie is everyone’s favorite part of the meal, anyway.

There are two layers: a pumpkin layer spiked with butterscotch schnapps, which adds a roundness of flavor that’s otherwise difficult to reproduce, and a whipped cream layer, which gets its consistency from coconut milk and its flavor from a touch of whipped cream vodka.

Layered Pumpkin Pie Jello Shots

Yield: about 20 servings

Pumpkin Layer

Ingredients:

  • 1 1/4 cups water (separated into 1 cup and ¼ cup)
  • 2 packets gelatin
  • 1/4 cup granulated sugar
  • 1/3 cup canned pumpkin
  • 1/4 tsp pumpkin pie spice
  • 1/2 cup butterscotch schnapps
  • 1/2 cup heavy whipping cream

Directions:

  1. Pour one cup of water into a saucepan and sprinkle the gelatin across the surface. Allow the gelatin to bloom for one or two minutes.
  2. Apply medium heat to the saucepan. Whisk in canned pumpkin and sugar until all ingredients are combined.
  3. Remove the saucepan from the heat and allow the mixture to cool.
  4. Once cooled, add the remaining 1/4 cup of water, as well as the whipping cream, pumpkin pie spice, and butterscotch schnapps. Whisk until well combined.
  5. Fill serving cups or molds two-thirds of the way and put in the refrigerator. Keep refrigerated for 30 minutes to an hour, until the gelatin has just begun to set.

Whipped Cream Layer

Ingredients:

  • 1 envelope gelatin
  • 3/4 cup coconut milk
  • 1/4 cup granulated sugar
  • 1/2 cup whipped cream vodka

Directions:

  1. Pour coconut milk into a saucepan and sprinkle the gelatin across the surface. Allow the gelatin to bloom for one or two minutes.
  2. Apply low heat, and whisk for five minutes until the gelatin is completely dissolved.
  3. Whisk in the sugar until it has completely dissolved.
  4. Remove the saucepan from the heat and allow the mixture to cool.
  5. Once cooled, add the whipped cream vodka and whisk until combined.
  6. Fill serving cups or molds the rest of the way and refrigerate overnight.

Pro tip: If you like your jello shots to be, er, stronger, you can substitute spiced rum for the butterscotch schnapps. If you do this, make sure to toss in an extra packet of gelatin in step 1; otherwise, your jello won’t set properly.

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