Wednesday, May 27, 2020

Home Eat & Drink Take a Shot: Pumpkin Pie Shot Glass

Take a Shot: Pumpkin Pie Shot Glass

Shot glasses put big flair and fabulous fare into tiny tumblers. First, read about Cuisine Unlimited’s shot glass ideas.


Then, read below for Cuisine’s recipe for filling your shot glass with pumpkin pie.

Serves 12


Pumpkin Custard

1 can 15 oz. pumpkin puree
2 Eggs
1 c. Cream
2/3 c. Packed brown sugar
1⁄2 tsp. Cinnamon
1⁄2 tsp. Ground cloves
1⁄4 tsp. All spice
Maple Syrup Swirl
2 c. 100% maple syrup

Whipped Cream

1 c. Cream
1⁄4 c. Granulated sugar
1⁄2 tsp. Vanilla extract
Tuille Chip
1/3 c. Flour
1⁄2 c. Granulated sugar
3 Egg whites
2 1⁄2 Tbsp. Melted butter


Pumpkin Custard: Combine all ingredients into large bowl & beat until smooth. Pour into greased 9×9” baking pan & bake at 350 degrees for 15-20 minutes. Let cool completely.

Whipped Cream: In mixer whip cream until soft peaks begin to form. Slowly add sugar & vanilla and whip until cream holds medium peaks. Set aside in refrigerator.

Tuille Chips: Combine flour & sugar into medium bowl. Add egg whites and melted butter & whisk until combined. Using off-set spatula, spread batter in thin layer on silpat or heavily greased parchment paper. Bake at 350 degrees for 8 minutes or until the edges of the tuille are golden brown. Let cool and break into shards.

Assembly: Scoop pumpkin custard into pastry bag with a star tip. Layer pumpkin custard and maple syrup in tequila or pilsner style shot glasses. Top with dollop of whipped cream and tuille shard. Enjoy!

-Mary Malouf