I swapped the dairy for coconut milk, both to separate the flavor from a standard pumpkin pie and because it takes allspice (my favorite spice) quite nicely. And we still had Rachel's stash of coconut rum sitting around lab, and I wanted to help use it up. The end result is awesome, delicious, and flexible.
Try it for Halloween, Thanksgiving, or any fall event - it's great finger food, so perfect for hors d'oeuvres. Yum. Bonus: it's gluten free (unlike all those pies) and you can make it vegan by subbing agar for the gelatin. Enjoy!
Step 1: Tools and Ingredients
For the pumpkin jello:
1 can pumpkin puree
1 can coconut milk
1 cup brown sugar
4 packets unflavored gelatin
1/2 cup flavored liquor(s1) of your choice, or apple cider if you want to skip the alcohol
1/8 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon cloves
For the whipped cream:
1 pint heavy whipping cream (this is called different things in different countries; use whatever you'd normally use for whipped cream)
1/4 cup powdered sugar
1/8 tsp nutmeg (fresh grated is best)
1/8 tsp allspice or to taste
1 Tablespoon coconut rum (optional)
Electric mixer, or a whisk and stout arm
8x8 pyrex pan, or a pie plate
cake decorating tips (optional)
1 - I ended up using a mix of all four because I discovered more flavors as things progressed. Mixing several types of liquor really isn't recommended, but it still tasted good.