Pumpkin Pie Jello Shots
Submitted by: Kristina_Vanni
- Servings: About 10
|1||Small (5.6 Oz) Can Coconut Milk|
|¼ tsp||Arrowroot Powder|
|½ tsp||Arrowroot Powder|
|½ cup||Canned Pumpkin|
|1 tsp||Pumpkin Spice|
|½ cup||Spiced Rum|
|Graham Cracker Layer|
|2||Sheets Graham Cracker|
White Layer: Combine coconut milk, water, sugar, agar-agar, and arrowroot powder in a small saucepan. Heat over medium-low setting until liquid begins to boil. Remove from heat. Pour liquid into shot glasses and refrigerate until set.
Pumpkin Layer: Combine water, sugar, agar-agar, and arrowroot powder in a small saucepan. Heat over medium-low setting until liquid begins to boil. Remove from heat and stir in pumpkin, pumpkin pie spice and spiced rum. Pour pumpkin layer over set white layer and refrigerate.
Graham Cracker Layer: Crush or blend graham crackers to form crumbs. Melt margarine. Combine graham cracker crumbs and margarine. Garnish each shot glass with a spoonful of graham cracker crumb mixture.
The key to a successful vegetarian/vegan Jello shot is finding the right substitution for gelatin. For this recipe we used Agar Agar powder, which is derived from red algae and found in most Asian grocery stores.