These Pumpkin Pie Pudding Shots are simple to make and bring all the fall flavors. With just a few minutes of prep, they’re a fun adult treat!
FALL FLAVORED PUDDING SHOTS
Pumpkin Pie Pudding Shots are the perfect way to end a fall meal, tailgate, or just for a fun adult family treat! They’re really easy to make so you don’t have to worry about taking too much time in the kitchen. Try out this delicious seasonal treat today!
FREQUENTLY ASKED QUESTIONS:
Certainly! You can make these a few days ahead of time and keep them covered, (without the whipped cream topping) in the fridge until you’re ready to serve them.
Absolutely, just be sure you don’t use a pumpkin pie filling.
I used 2 ounce plastic shot cups (paid affiliate link), if you use smaller or larger ones, you may have more or less servings.
Sure thing. Instead of the stuff in the tub, feel free to make your own. These pudding shots would go great with my Cinnamon Whipped Cream.
Absolutely! If you can find it, you can certainly use it. It is hit or miss at my grocery stores so that is why I chose to go with vanilla since I know that is available everywhere. You will probably want to skip the additional pumpkin pie spice in the recipe though.
Leftovers should be stored in their containers with the tops on in the fridge for up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- instant vanilla pudding – be sure you grab instant pudding NOT cook and serve or this will not turn out. So pay attention to packaging as the word “instant” is pretty small on the packaging and they are usually right next to each other on the shelf.
- milk – don’t use a skim milk here. Whole milk is best but 2% will do.
- vanilla vodka
- cinnamon flavored whiskey – I used Fireball.
- pumpkin puree – it may say “pure pumpkin” pumpkin on the can – that is what you want. Just don’t buy the pumpkin pie filling. It’s usually in a larger can so you should be able to easily tell the difference.
- pumpkin pie spice – you can use the stuff from the store, or make your own DIY pumpkin spice
- whipped cream and ground cinnamon – how you want to serve these is up to you. You can use the squirt kind of whipped cream (like Reddi Whip) to make these faster to serve when you pull them out of the refrigerator.
HOW TO MAKE PUMPKIN PIE PUDDING SHOTS
Place all the shot cups on a tray or baking sheet (this will make them easier to move to the refrigerator later). Whisk the vanilla pudding with milk, vodka, whiskey, pumpkin puree and pumpkin pie spice in a large mixing bowl until no lumps remain.
Pour the pumpkin pie mixture evenly into all the shot cups, almost all the way full. Place the tops on all the shot cups (or cover them all with plastic wrap. Transfer them to the refrigerator and chill for 2-4 hours (or until fully set).
When ready to serve, top the shots with whipped cream, a sprinkle of cinnamon and garnish with sprinkles and/or crushed graham crackers.
CRAVING MORE RECIPES?
Pumpkin Pie Pudding Shots
- 3.4 ounce box instant vanilla pudding
- ¾ cup milk
- ½ cup vanilla vodka
- ½ cup Fireball cinnamon flavored whiskey
- ¼ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- whipped cream and ground cinnamon (for serving)
- optional: sprinkles, crushed graham crackers or cinnamon sticks, for garnish
- Place all the shot cups on a tray or baking sheet (this will make them easier to move to the refrigerator later).
- Whisk the vanilla pudding with milk, vodka, whiskey, pumpkin puree and pumpkin pie spice in a large mixing bowl until no lumps remain.
- Pour the pumpkin pie mixture evenly into all the shot cups, almost all the way full.
- Place the tops on all the shot cups (or cover them all with plastic wrap). Transfer them to the refrigerator and chill for 2-4 hours (or until fully set).
- When ready to serve, top the shots with whipped cream, a sprinkle of cinnamon and garnish with sprinkles and/or crushed graham crackers. Enjoy responsibly!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Leftovers can be stored in the refrigerator for up to 3-4 days covered in their cups.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.