Pumpkin Pudding Shots

Pumpkin Pudding Shots are so delicious with an extra layer of cheesecake pudding. Sweet, spicy, and boozy, they are a perfect fall dessert!

Course Beverage, Dessert, Snack

Cuisine American

Keyword cheesecake, pudding, pudding shots, pumpkin, rum

Prep Time 15

Chill 1

Total Time 1 15

Servings

Calories 115kcal

Place the cheesecake pudding in a medium bowl and add 1 cup cold half and half. Whisk until thick.
Add the white rum and using a whisk or hand mixer, mix until thoroughly combined and thickened again.
Add a ½ cup whipped cream and mix one more time until thoroughly combined.
Place the pumpkin pudding in a medium mixing bowl. Add 1 cup cold half and half and whisk until thick.
Add the spiced rum to the bowl and using a whisk or hand mixer, mix until thoroughly combined and thick again.
Add a ½ cup whipped cream and mix one more time until thoroughly combined.
Fill each shot glass just under halfway, or halfway, whichever you prefer, with the cheesecake pudding.
Fill the glasses the rest of the way with the pumpkin pudding mixture.
Chill for about an hour, if desired.
Top with a dollop of whipped cream, a pumpkin sprinkle, and some of the fun, fall themed sprinkles.

Tips:

It takes a long time to get the mixture to thicken after adding the alcohol if you use a whisk. I definitely suggest a hand mixer to make things much quicker.
Do not add more than the suggested alcohol or it won’t be thick enough to make layers.
If your mixture just won’t thicken, add a bit more pudding powder until it reaches the right consistency.
If your mixture is too thick, you can add some more alcohol, a bit at a time, until it reaches a nice or preferred consistency.
Do not refrigerate these for longer than a day before serving. They will start to dry out and crack down the sides. These are best served the same day they’re made.
Do not garnish the shots if you’re going to have them sit in the fridge. You want to garnish them right before serving.