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Mini Pumpkin Pie Shooters

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  • Prep 5 min
  • Total 15 min
  • Servings 8
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Blogger Sarah W. Caron from Sarah's Cucina Bella whips up an impressive no-bake pumpkin pie dessert in just 10 minutes.
By Sarah Caron
Updated Aug 2, 2018
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  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups crushed gingersnap cookies (about 40 cookies)
  • Whipped cream


  • 1
    In medium bowl, stir together pumpkin, brown sugar, vanilla, cinnamon, nutmeg and cloves.
  • 2
    Drop about 1 teaspoon crushed cookies in each of 8 shot glasses. Divide pumpkin mixture evenly among glasses. Top with remaining crushed cookies. Add a dollop of whipped cream to each just before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make sure you use pumpkin, which is distinctly different from pumpkin pie mix. Pumpkin pie mix will not yield the same results.
  • tip 2
    To get pumpkin mixture into shot glasses easily, spoon into small plastic bag. Cut a corner, and pipe it in. Tap shot glasses lightly to remove any bubbles from mixture.


Nutrition Facts are not available for this recipe
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