Learn How to Make Pumpkin Pie Jell-O Shots That Look Like Actual Pies, Thanks to Food Goddess Cheri Albert's Video
Remember Cheri Alberts of The Watering Mouth and those amazing toasted marshmallow shot glasses she taught us how to make last week? Well, she’s back — and this time, she’s got a recipe for pumpkin pie Jell-O shots that look like actual slices of pumpkin pie. You heard me: Adorable little mini-pies full of pumpkin pie-flavored, boozy goodness. I think Foodbeast’s Elie Ayrouth had it right when he wrote, “there is now a clear cut winner for the cutest damn thing you can bring to the Thanksgiving celebrations this year.”
As was the case with the marshmallow shots, Alberts posted both a tutorial video on YouTube and a blog post with the recipe itself on The Watering Mouth. To be clear, these aren’t your standard college party Jell-O shot; instead of using overly sweet, fruit-flavored mixes and way too much vodka, they involve unflavored gelatin (Knox is my go-to brand), actual pumpkin pie filling, and rum. Also, they’re almost too cute to eat — “almost” being the key word there.
Here’s the step-by-step in six pictures; scroll down for the full video — which, by the way, also includes how to make apple pie Jell-O shots if pumpkin isn’t your jam:
Step 1: Make the Gelatin Filling
Mix your water and unflavored gelatin powder in a small sauce pan and let it sit for a minute. Then put the pan on medium heat and add some pumpkin pie filling (not just pureed pumpkin — make sure it’s got all the spices and stuff already added) and sugar. Stir it until the sugar dissolves.
Next, turn off the heat and let the mixture cool to room temperature; then add your booze. Alberts used Captain Morgan spiced rum.
Step 2: Refrigerate It
Stick the whole pan in the fridge and let it stay there until it looks like the goo seen here. Don’t let it get too firm yet — then you won’t be able to pour it into your cute little mini pie crusts.
Step 3: Get Your Crusts Ready
Tackle step three while you’re waiting for your gelatin to set. It’s probably easiest to use store-bought graham cracker crusts; pre-bake them according to their directions and let them cool. If you’re feeling fancy, you can use regular pie crust (watch the video to see how Alberts did it), or even make your own graham cracker crusts.
Step 4: Assemble the Shots
Spoon the partially solidified gelatin mix into your crusts, then put them back in the fridge to finish setting.
Step 5: Enjoy!
Feel free to decorate ‘em with whipped cream and sprinkles.
So there you have it. Impressive, no? I don’t even like Jell-O shots, but I’m definitely adding these to my Thanksgiving menu. Because, I mean… how can I not? They might also pair well with Marc Butcavage's Thanksgiving cocktails.
Watch the full video below, and check out the complete recipes for both the pumpkin pie and apple pie shots at The Watering Mouth. Yum!
Images: The Watering Mouth/YouTube (7)