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!