Pumpkin Pie Shooters
Pumpkin Pie Shooters—the perfect bite-sized treat that’s as delicious as it is festive. These little shooters pack all the flavors of a classic pumpkin pie into a fun, party-ready dessert portioned in a shot glass.
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.