Pumpkin Cheesecake Pudding Shots

Admittedly, pumpkin spice isn’t my favorite flavor. I don’t get as jazzed up about pumpkin spice lattes as most women I know.

I do however love, love, love pumpkin pie.

When I was little my mom used to put wrapped up slices of pumpkin pie in my lunch box when it was in season. I didn’t even use a fork, I would just hold the pie and take a bite.

I love it super cold with a dollop of cool whip. I think it’s the thick chewy texture that I like so much.

These pudding shots are my childhood favorite all grown up!

The cheesecake pudding adds some tang while the pumpkin pie mix in the bottom adds all the pumpkin flavor you need.

They are quick and easy to make and you should be able to find everything you need in every grocery store.

The graham cracker spoon is what really makes them amazing though. If you eat it right away it holds up and has a nice crunch but if you wait a little bit the graham crackers get soft and when you get a spoonful it’s buttery and smooth just like the crust of pie would be.

More pumpkin recipes coming soon. Also, next week I launch my new blog design. Check out the sneak peek of my new logo on Facebook!

Print Recipe

Pumpkin Cheesecake Pudding Shots

Yield: 12-14 shots


  • 1 can Libby's pumpkin pie mix
  • 1 box cheesecake instant pudding (3oz)
  • 3/4 cup milk
  • 3/4 cup pumpkin pie vodka or flavor of choice
  • 1 tub cool whip
  • graham crackers
  • whipped cream for topping
  • cinnamon or pumpkin pie spice for topping


  1. Mix your box of instant pudding and 3/4 cup milk in a medium sized bowl with an electric mixer until it's thick and smooth.
  2. Add your 3/4 cup vodka and mix again until combined with a whisk.
  3. Fold in your cool whip. Don't over mix just fold until combined and thick again. Place in freezer for 10-15 mins.
  4. Add 1 large spoonful of pumpkin pie mix to your shot glasses.
  5. Add 1 large spoonful of your cold vodka cheesecake pudding on top of the pumpkin layer.
  6. Top with whipped cream, cinnamon or pumpkin pie spice. Add your graham cracker spoons right before serving. (If you add the graham crackers too soon the whole cracker can get soggy, you want it to have some crunch still)

9 Responses to “Pumpkin Cheesecake Pudding Shots”

  1. Abra posted on October 10, 2014 at 1:36 am (#)

    I thought I saw the recipe the first time I looked at this post, but now I can’t find it. Where should I be looking?


    • Michelle replied on October 10th, 2014 at 2:13 pm

      Good catch! Thank you. Should be there now. Let me know. I just redesigned the site and for some reason the recipe didn’t come through. THANK YOU! Hope you love them 🙂

  2. Adrienne posted on October 25, 2014 at 5:27 pm (#)

    Did you add the evaporated milk or eggs to the pumpkin pie mix or did you just put the mix only in there?

  3. Cortney posted on October 28, 2014 at 4:33 pm (#)

    Can I mix it all together instead of having 2 layers? And if so would I out the whole can of pumpkin pie in?

  4. Cortney posted on October 28, 2014 at 4:33 pm (#)


  5. Chris posted on December 6, 2014 at 2:11 am (#)

    I am wondering same thing can ya mix the whole thing

  6. Dawn posted on October 9, 2016 at 12:48 pm (#)

    Can I make it without the vodka. If so should I add something else?


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