Fall is the season for leaning into cozy flavors and a little bit of fun. These pumpkin pie shooters do both. They deliver everything you love about classic pumpkin pie: warm spices, creamy filling, and a light topping, but in a bite-sized, party-friendly format that doesn’t require plates or slicing. I served these at my Halloween party last year and they disappeared fast. They’re rich without being heavy, easy to prep ahead, and feel just a little unexpected compared to a full pie on the table.
Why Pumpkin Pie Shooters?
These shooters are all about smart portions and presentation. Everyone gets their own dessert, which makes serving effortless and keeps things tidy during a party. The pumpkin pudding is smooth and comforting, while the meringue topping adds a lighter contrast that keeps the whole thing from feeling too dense.
They’re familiar enough to be crowd-pleasing, but playful enough to stand out—especially when served in clear glasses that show off the layers.
Notes From the Kitchen
Presentation: Practice with your piping technique, if you’re cleaver you could even make ghosts on top! Also, use clear glasses to show off off the pumpkin filling.
Make Ahead: The best part about these shooters is that they can be made ahead of time. Just add the ghostly topping before serving, and you’re good to go.
Mix It Up: Feel free to get creative with the toppings! Crushed graham crackers, a drizzle of caramel, or even a sprinkle of cinnamon could add a fun twist to the classic recipe.
Pumpkin Pie Shooters
Equipment
- 1 Heat proof bowl
- 1 Stand or hand mixer
Ingredients
- 1 Package Gelatin
- 2 Cups Whole Milk
- 1 Cup Sugar
- 6 Egg Yolks
- 2 Egg Whites
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Salt
- 1 15oz Can Pumpkin Puree
Instructions
For the Pumpkin Filling:
- Start by placing 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface without stirring and let it sit until the gelatin softens and blooms.
- Create a double boiler by bring a few inches of water to a boil in a saucepan. In a heat-proof bowl that can rest above the boiling water, whisk together the milk, sugar, egg yolks, cinnamon, and a pinch of salt. Set the bowl over the boiling water and cook, stirring constantly with a heat-proof spatula. It's ready when the mixture coats the back of a spoon —this should take about 10 to 12 minutes.
- Immediately remove the pudding base from the heat and pour it over the bloomed gelatin, whisking constantly until the gelatin is completely dissolved and well-distributed. Then, whisk in the pumpkin puree until the mixture is completely smooth.
- Evenly divide the mixture into 12 – 16 double shot glasses. Pop them in the fridge and let them set for about 6 hours, or until firm.
For the Meringue Topping
- Create the double boiler again by bring a few inches of water to a boil in a saucepan. In a heat-proof bowl, whisk together the 2 egg whites, sugar, cream of tartar, and a pinch of salt. Continue whisking until the mixture is hot to the touch and the sugar has dissolved—this should take about 2 minutes.
- Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat at medium-high speed until the egg whites hold stiff peaks, about 5 minutes.
- Pipe the fluffy mixture onto the hardened pumpkin shots. Toast with a kitchen torch.
