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Irish pumpkin pie shots - Replace the vanilla vodka with Irish cream liqueur for a rich and creamy irish twist. Fireball pumpkin pudding shots - For a traditional pumpkin pie shot with an unmistakable fiery, cinnamon twist, consider swapping the rumchata for fireball and indulge in Fireball-infused Pumpkin Pie Pudding Shots.
Fireball 750ml Cebooze
1/2 cup pumpkin puree; 2 (3.4-oz) boxes instant vanilla pudding mix; 1 tsp pumpkin pie spice; 3/4 cup milk; 1/2 cup Fireball whisky; 1/4 cup vodka; Whipped topping, for garnish; Cinnamon, for garnish; Cinnamon graham cracker squares, for garnish
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Step 1 In a large bowl, whisk together vanilla pudding, milk, Fireball, vodka, pumpkin puree, and pumpkin pie spice. Step 2 Spoon into shot glasses and refrigerate until set, 1 hour. Step 3 Top.
Fireball Whiskey 0425
2. Eggnog Pudding Shots. By The Country Cook. A winter staple, these Fireball pudding shots with eggnog can become your go-to treat for the cold season. Just blend instant vanilla pudding with milk and Cool Whip. Add a splash of bourbon, eggnog, and Fireball. Pour in shot glasses and keep in the fridge until serving.
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Preheat the oven to 400 degrees F (200 degrees C). Evenly pierce entire pie crust with a fork. Bake crust in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C). Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and.
Fireball Pumpkin Spice Pudding Shots are the “Basic” I Like Pudding
How to Make this Recipe. Add the vanilla instant pudding mix, milk, pumpkin puree and pumpkin pie spice in a small bowl. Whisk together and stir in the vodka. Pour the pudding mixture into shot glasses or parfait glasses. Cover with plastic wrap and place in the refrigerator for 45 minutes to set.
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Directions. Step 1 Rim four shot glasses with honey and sprinkle with cinnamon sugar or brown sugar. Set aside. Step 2 In a glass measuring cup, stir together canned pumpkin, sugar, vodka, and.
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Whisk the vanilla pudding with milk, vodka, whiskey, pumpkin puree and pumpkin pie spice in a large mixing bowl until no lumps remain. Pour the pumpkin pie mixture evenly into all the shot cups, almost all the way full. Place the tops on all the shot cups (or cover them all with plastic wrap). Transfer them to the refrigerator and chill for 2-4.
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Serves 4. 1/2 cup canned pumpkin. Pinch of pumpkin pie spice, plus more for garnish. 2 oz pumpkin pie vodka. 1/4 cup sugar. Honey, for rimming shot glasses. Cinnamon sugar or brown sugar, for rimming shot glasses. Whipped cream, for garnish. Graham crackers, for garnish.
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Step 2: In a glass measuring cup or bowl, mix together the milk and RumChata. Step 3: Whisk together for approximately 2 minutes. (You can also use an electric mixer if desired). Step 3: Then, gently stir in the Cool Whip until incorporated. (being careful not the over-mix)
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Directions. 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.
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In a medium mixing bowl, whisk together the pudding mix, milk, and liqueur of choice (see falvor recommendations in notes) for 2 minutes. 1 (3.4 oz.) box instant pumpkin spice pudding mix, 1 cup whole milk, 1 cup Rumchata. Add the thawed cool whip and whisk until smooth. 4 ounces cool whip.
Fireball Whisky Pumpkin Pie Recipe
You'll Need: 1 (3oz) pkg Instant Pumpkin Pudding Mix. ¾ c Cold, Whole Milk. ¾ c Fireball Whiskey. 4 oz Cool Whip. In a kitchen-aid mixer or small bowl combine milk and pudding mixing until smooth and thickened. This takes about 2 minutes flat. Add the fireball, whisking until all lumps and clumps are gone. Once the mixture is nice and.
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Add the cheesecake pudding mix and one portion of half and half to a bowl; mix together. Add the white rum and use an electric mixer to beat until thickened again. Fold in whipped cream, and portion evenly into shot glasses. Add the pumpkin spice pudding mix and remaining half and half to a bowl; mix together.
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Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, cream, sugars, whiskey, pumpkin pie spice and salt; beat until smooth. Add filling to crust. Bake 15 minutes. Reduce heat to 350°. Bake until crust is golden brown and top of pie is set, 45-50 minutes longer. Cover edge loosely with foil during the.
Pumpkin Pudding Shots Jellinator
Mix together the pudding mix, cold milk, vanilla vodka, pumpkin puree and spice. Give it a good whisk. Then, cover and store in the refrigerator for about an hour, or up to overnight. Pour into ten shot glasses. Top these babies with whipped cream and pie crust dippers.
