How to Make Drunken Pumpkin Shots
Locate a hearty saucepan, mixing bowl and a wire whisk., Combine 1 cup of cold water with 1 envelope of Knox unflavored gelatin., Heat gelatin and water over low heat, stirring constantly., Add 1/3 cup of canned pumpkin, ¼ cup of sugar and ¼ tsp...
Step-by-Step Guide
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Step 1: Locate a hearty saucepan
Don’t forget about digging out measuring cups and spoons. -
Step 2: mixing bowl and a wire whisk.
Mix in saucepan but don’t place over a flame.
Allow the gelatin and water to sit for a few minutes before heating. , Simmer until gelatin is fully dissolved. , of pumpkin pie spice to simmering mixture.
Continue to stir over low heat until the sugar has dissolved and the pumpkin has been integrated into the gelatin.
The mixture should be smooth (like pumpkin pie consistency). , Leave saucepan at room temperature as you don’t want it to get cold, just remain warm. , butterscotch schnapps and ¼ cup of water in a separate bowl.
Mix well.
Add ½ tsp. of heavy cream to mixture and combine well. , Whisk well before pouring into the graham cracker crust pie shells. , Although store bought whipped cream is easy, making your own is too.
Whisk heavy cream and sugar together until it forms a peak.
Add a dollop and serve. , -
Step 3: Combine 1 cup of cold water with 1 envelope of Knox unflavored gelatin.
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Step 4: Heat gelatin and water over low heat
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Step 5: stirring constantly.
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Step 6: Add 1/3 cup of canned pumpkin
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Step 7: ¼ cup of sugar and ¼ tsp.
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Step 8: Remove from heat and allow mixture to cool for approximately 30 minutes.
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Step 9: Combine ½ cup of vodka
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Step 10: 2 tablespoon (29.6 ml).
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Step 11: Integrate the liquor mixture into the waiting pumpkin pie mixture.
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Step 12: Chill pies and serve with whipped cream.
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Step 13: Finished.
Detailed Guide
Don’t forget about digging out measuring cups and spoons.
Mix in saucepan but don’t place over a flame.
Allow the gelatin and water to sit for a few minutes before heating. , Simmer until gelatin is fully dissolved. , of pumpkin pie spice to simmering mixture.
Continue to stir over low heat until the sugar has dissolved and the pumpkin has been integrated into the gelatin.
The mixture should be smooth (like pumpkin pie consistency). , Leave saucepan at room temperature as you don’t want it to get cold, just remain warm. , butterscotch schnapps and ¼ cup of water in a separate bowl.
Mix well.
Add ½ tsp. of heavy cream to mixture and combine well. , Whisk well before pouring into the graham cracker crust pie shells. , Although store bought whipped cream is easy, making your own is too.
Whisk heavy cream and sugar together until it forms a peak.
Add a dollop and serve. ,
About the Author
Steven Green
Committed to making hobbies accessible and understandable for everyone.
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