Pumpkin Spice Pudding Shots Recipe 365

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 SPICED PUDDING

Steps:

• In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes. , Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired.

PUMPKIN PIE PUDDING SHOTS

Steps:

• Beat pumpkin, cream cheese, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth and creamy. Mix milk, rum, and vanilla pudding mix into pumpkin mixture until combined; fold in whipped topping until blended.
• Chill pudding until set, 10 to 15 minutes. Spoon 2 tablespoons pudding into each glass.

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 CHIA PUDDING

Steps:

• Mix the chia seeds and almond milk in a jar or bowl, and let the mixture set for 5 minutes. Whisk or stir the mixture vigorously to evenly disperse the chia seeds. Cover the jar, and transfer to the refrigerator to chill for at least 4 hours, or overnight.
• In a small bowl, whisk together the cinnamon, ginger, nutmeg, cloves, chili powder, and black pepper.
• Remove the chia pudding from the refrigerator, and stir in the pumpkin purée, dry spice mixture, vanilla extract, and maple syrup (if using). Serve garnished with coconut flakes.

PUMPKIN SPICE PUDDING COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, pudding mix, baking soda, pumpkin pie spice, and salt in a bowl.
• Combine butter, pumpkin, white sugar, and brown sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs, honey, and vanilla extract until incorporated. Mix in the dry ingredients slowly, being careful not to overmix. Stir in the white chocolate chips and pumpkin spice-flavored candies by hand. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are browned and set, about 10 minutes. Cool on the baking sheets for 3 to 4 minutes before removing to a wire rack to cool completely.

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 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.