Best Pumpkin Jello Recipes

Pumpkin Jello image

Provided by Grannydragon

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (3 ounce) box lemon gelatin (I use sugar free)
1 cup hot water
2 tablespoons granulated sugar (or Splenda)
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pie mix)
1 (8 ounce) container Cool Whip
1/2 cup pecans, chopped

Steps:

Nutrition Facts : Calories 267.3, Fat 16.2, SaturatedFat 8.9, Sodium 174.6, Carbohydrate 30.3, Fiber 2.1, Sugar 26.8, Protein 2.9

Layered Pumpkin Spice Jello Pie (No Bake) image

Provided by @MakeItYours

Number Of Ingredients 6

1 ready-to-use graham cracker crust
2 3.4- oz jello pumpkin spice instant pudding mix
2 cup whole milk
1/4 tsp pumpkin pie spice
8 oz cool whip (thawed)
chopped pecan (for garnish optional)

Steps:

In a medium mixing bowl combine dry pudding mix, whole milk, and pumpkin pie spice. Use a whisk to combine.
Spread 1/2 of the pumpkin pudding mix in the bottom of the graham cracker crust.
Add 1/2 of the Cool Whip to the remaining bowl with the pumpkin pudding. Stir together.
Add the pumpkin pudding and cool whip mixture to the graham cracker crust as layer two.
Top the pie with the remaining cool whip as the third layer.
Sprinkle chopped pecans over the top of the pie.
Cover and refrigerate 4 to 6 hours or overnight for the best results.

Pumpkin Pie Jello Shots Recipe image

Provided by @MakeItYours

Number Of Ingredients 11

Steps:

• Place 1 cup of water in a bowl. • Add the unflavored gelatin packets to the water; dissolve. • Place dissolved gelatin liquid in a pot on the stove on low heat. • Add white sugar, pumpkin puree and pumpkin pie spice. Stir constantly until smooth. This will take approximately 10 minutes. • Remove from heat; allow to sit 20 minutes. • In a microwave melt the butter. • Place graham cracker crumbs in a bowl; add melted butter; stir with fork until combined. • Place 1 tablespoon of moist graham cracker crumbs in the bottom of the soufflé cup. Tamp down well. The tighter the tamping, the less crumbs will float to the top of the soufflé cup after you add the gelatin mixture. Set aside. • Measure out your vodka. Add the butterscotch schnapps and heavy whipping cream to the vodka cup. • Combine vodka mixture into the pumpkin mixture in the pot. Stir well. • Carefully pour into the prepared 2 ounce soufflé cups. Allow some headroom and do not fill to the top. • You may cap your soufflé cups, or wait until the gelatin has set before capping. • Place in refrigerator to set, approximately 2 hours. • Garnish with whipped cream before serving.