Fireball Pumpkin Spice Pudding Shots Recipes

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.

FIREBALL® PUMPKIN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
• Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
• Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
• Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
• Remove from the oven and let cool to room temperature before serving, about 2 hours.

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.