Pumpkin Jelly Shots

1. 1

   Lightly spray a 9 by13-inch sheet tray or baking dish, the mini muffin tin and the pumpkin candy mold with nonstick cooking spray.

2. 2

   Place a cherry in the center of each muffin cup.

3. 3

   If using a lollipop mold, block off the stick portion of the mold using rolled fondant.

4. 4

   Add the gelatin to a bowl.

5. 5

   Whisk in 2 cups boiling water and mix until the gelatin is completely dissolved.

6. 6

   Add the vodka, (if you do not want to use vodka then substitute with 1 1/2 cups cool water) brown sugar and pumpkin pie spice to the gelatin mixture and whisk until well to incorporate.

7. 7

   Pour into the prepared muffin tins, candy mold and sheet tray and refrigerate until set, about 2 hours.

8. 8

   Using a lightly greased pumpkin shaped cookie cutter, cut out shapes from the sheet tray of gelatin.

9. 9

   Using an offset spatula, remove the cut out gelatin and place on a serving tray.

10. 10

    Using an offset spatula, carefully remove the gelatin from the muffin tin cups and place on a serving tray.

11. 11

    Turn the candy mold upside down onto a clean surface and bend the mold to allow the gelatin to fall out.

12. 12

    Place on a serving tray.

13. 13

    Gelatin shots can be stored in the refrigerator until ready to serve.

14. 14

    They can be made up to a week in advance and stored in a sealed container or cover with plastic wrap.

* Per serving · 4 servings · Values may vary.