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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.
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2
Place a cherry in the center of each muffin cup.
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3
If using a lollipop mold, block off the stick portion of the mold using rolled fondant.
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4
Add the gelatin to a bowl.
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5
Whisk in 2 cups boiling water and mix until the gelatin is completely dissolved.
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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.
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7
Pour into the prepared muffin tins, candy mold and sheet tray and refrigerate until set, about 2 hours.
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8
Using a lightly greased pumpkin shaped cookie cutter, cut out shapes from the sheet tray of gelatin.
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9
Using an offset spatula, remove the cut out gelatin and place on a serving tray.
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10
Using an offset spatula, carefully remove the gelatin from the muffin tin cups and place on a serving tray.
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11
Turn the candy mold upside down onto a clean surface and bend the mold to allow the gelatin to fall out.
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12
Place on a serving tray.
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13
Gelatin shots can be stored in the refrigerator until ready to serve.
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14
They can be made up to a week in advance and stored in a sealed container or cover with plastic wrap.
