We'll start with the good news first ... They taste really good. Just like pumpkin pie with a kick of rum, strong rum, the kind that warms up your whole body as it goes down. I actually couldn't stop eating them ...
The bad new is, you would be forced to eat them with a spoon rather than a bite or "shot" so to speak.
Several recipes on the web claim you can serve them in Keebler® Ready Crust® Mini Graham Cracker Pie Crusts. These pie crusts, while they are "mini" they are about the size of the palm of your hand, which is not mini enough.
So, I cut mine in quarters ....
Not bad, but still not as pretty as serving them whole.
So I tried to bake them in my own mini filo crusts. Nope -- didn't work -- the jello collapsed the filo.
My suggestion is DO make the jello, but stick to traditional plastic shot cups, unless you are comfortable with less than perfect quarters.
And this my friends is this is the truth about pumpkin pie jello shots. Good luck! Let me know if you have better results or ideas! Maybe pumpkin pie pudding shots?
Shopping List (if quartered makes 24 shots)
6 Keebler mini graham-cracker piecrusts1 cup cold water
1 envelope Knox gelatin
1 and 1/4 cup water
1/3 cup canned pumpkin pie mix (already spiced)
1/4 cup white sugar
1/2 cup rum
1/2 tablespoon cold heavy cream
Whipped cream, for serving if desired
(For a kid friendly, non-alcoholic version just use cold water instead of rum)
1. Pour 1 cup of cold water in sauce pan and sprinkle the gelatin packet on top. Let it sit for a minute or two. (No heat)
2. Turn heat on to medium and add pumpkin mix and sugar stirring until combined. Turn off heat and let cool.
3. Mix 1/2 cup rum, remaining 1/4 cup water, and 1/2 table spoon heavy cream in a separate bowl, then add to the gelatin mixture.
4. Pour mixture into pie crusts and refrigerate overnight. Top with whipped cream if desired. Cut pies in halves then quarters to serve small bite sizes.
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