Signature
Matthew Kelly/Supercall

Whiskey • Sweet
Pumpkin Spice Jello Shots

Perfect for Halloween ragers, Friendsgiving feasts, or a particularly lit pumpkin patch pre-game, these Pumpkin Spice Jello Shots are just what your fall party needs. Fireball Cinnamon Whisky serves as the boozy base, which gives them a potent bite and spicy cinnamon heat. The recipe calls for Supercall’s homemade pumpkin spice syrup (found in our Spiked Pumpkin Spice Latté and Pumpkin Bourbon Punch), which is made with real pumpkin purée, brown sugar, vanilla extract and baking spices like cinnamon, nutmeg, cloves and ginger. The naturally sweet ingredients are key to making these Jello shots taste truly delicious, and we promise it’s worth your time to make the syrup instead of using an artificial store-bought version. Garnish them with whipped cream and a sprinkling of cinnamon for the ultimate pumpkin spice treat that’ll top a basic Starbucks drink any day.

The Essentials

Pumpkin Spice Syrup
Fireball
gelatin
Saucepan
The Details
Contributed by

Ingredients

1 Cup Pumpkin Spice Syrup
.75 Cup Fireball
1 packet gelatin
Whipped Cream
sprinkle of Cinnamon

Method

  • Add pumpkin spice syrup to a saucepan and sprinkle with gelatin. Allow gelatin to soak for about 2 minutes.
  • Heat over low heat, stirring constantly until gelatin is dissolved, about 2 minutes. Stir in Fireball.
  • Add mixture to 2 ounce plastic shooter cups and fill about three-quarters of the way.
  • Refrigerate for several hours or overnight until fully set.
  • Add a dollop of whipped cream and a sprinkling of cinnamon and serve.
easy
Strength:
Pumpkin Spice Syrup
Custom Ingredient

Ingredients

1.5 cups water
.75 Cup brown sugar
1 Cup granulated sugar
2 tsp cinnamon
.5 tsp nutmeg
.5 tsp ground cloves
.5 tsp ginger
1 tbsp vanilla
.25 Cup pumpkin

Method

  • In a saucepan, combine water, brown sugar and white sugar and heat, stirring until the sugar dissolves.
  • Turn the heat down to low and add cinnamon, nutmeg, cloves and ginger. Stir for one minute.
  • Whisk in pumpkin puree and simmer for about seven minutes, continuing to whisk until smooth. Be careful not to let it boil or the pumpkin will curdle.
  • Remove the saucepan from the heat. Strain the syrup into a bowl through a cheesecloth over a colander or mesh strainer.
  • When the syrup reaches room temperature, add vanilla and store in a sealed container. It will keep for about a month in the refrigerator.