Pumpkin Pie Pudding Shots Food

PUMPKIN PIE PUDDING

Steps:

• Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
• Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.

PUMPKIN PIE PUDDING

Steps:

• Lightly grease a small (1-quart) slow cooker.
• Combine brown sugar, baking mix, cinnamon, nutmeg, cloves, and ginger in a food processor. Pulse 3 to 4 times to mix. Add butter, evaporated milk, and eggs, and pulse until combined, 5 to 6 pulses. Pour in pumpkin puree, applesauce, and vanilla extract and process until smooth, about 30 seconds.
• Pour the pumpkin mixture into the prepared slow cooker. Heat on Low until very thick, about 4 hours.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

PUMPKIN PIE PUDDING SHOTS

Steps:

• Using an electric mixer, whisk together the instant pudding mix, milk, and Baileys in a large mixing bowl until thoroughly combined.
• Stir the vodka into the pudding mixture.
• Fold in the Cool Whip until well combined.
• Divide mixture into 2-oz. plastic cups with lids using a medium cookie scoop, leaving some room for expansion.
• Refrigerate or freeze until ready to serve.
• Garnish with graham cracker crumbs as desired when serving.

PUMPKIN PIE PUDDING

Steps:

• Stir milk and instant pudding together until smooth.
• Stir in pumpkin and pumpkin pie spice until smooth.
• Serve, or chill and then serve.

PUMPKIN PIE PUDDING SHOTS

Steps:

• In a small bowl beat pumpkin, cream cheese, and pumpkin pie spice together with an electric mixer until smooth and creamy.
• Mix pudding, milk and Rumchata until well blended.
• Blend pudding mixture into pumpkin mixture until combined.
• Fold in whipped topping until blended.
• Divide into individual servings. I used a pastry bag and piped the pudding shots into 1.5 ounce cups.
• Top with a squeeze of whipped topping and a sprinkle of crushed graham crackers.
• Store in freezer.

PUMPKIN PIE PUDDING SHOTS

Steps:

• Whisk together the instant pudding mix, cold milk, vanilla vodka, pumpkin puree, and pumpkin pie spice.
• Refrigerate the mixture for at least 45 minutes (up to overnight), before serving with whipped cream and pie crust dippers.

PUMPKIN PUDDING PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
• Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
• Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.

PUMPKIN PIE SHOTS

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in pumpkin, sugar and pie spice; cook and stir until sugar is dissolved. Remove from heat. Stir in liqueur, vodka and cream., Pour into twelve 2-oz. shot glasses; refrigerate until set. Top with sweetened whipped cream.

PUMPKIN SPICE PUDDING SHOTS RECIPE - (3.6/5)

Steps:

• Whisk milk and pudding. Add Captain Morgan. Whisk until smooth. Fold in gradually Cool Whip. Refrigerate until ready to use. Serve with Readi Whip.

KEY LIME PIE PUDDING SHOT

Steps:

• Prepare the shot cups. Make individual rows of 1-ounce cups on a baking sheet.
• Combine the milk and pudding powder thoroughly in a large bowl.
• Measure and pour the vodka, Frangelico, and lime juice into the bowl. Thoroughly whisk everything together.
• Froth the mixture. Add a scoop of the whipped cream and fold it into the pudding. Continue this process slowly until everything is blended well.
• Finish off by carefully folding in a green food coloring drop. Just remember that the more drops added, the darker the mixture will get.
• Use an ice cream scoop to evenly measure the pudding mixture into the cups.
• Set the pudding. Cover the cups with lids and freeze them for 24 hours at minimum.
• Serve with plastic spoons.