Pumpkin Jello

I wanted pumpkin jello, but all I could find were complicated mousses and crustless pies. So I smooshed up one of the mousse recipes (minus the eggs such) with a high-gelatin finger jello recipe, and came up with a pumpkin jello that fit the bill perfectly.

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)

Tools:
Electric mixer, or a whisk and stout arm
8x8 pyrex pan, or a pie plate
rubber spatula
plastic bag
cake decorating tips (optional)
microwave

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.

Comments

[sweetmelissa]

It would be nice if you included how many ounces your cans of pumpkin and coconut milk are. Different brands are sometimes different amounts and Libby's produces a large and a small can of pumpkin puree. Can't wait to try this out! It looks fantastic.

[Lorddrake]

looking at the picture, the coconut milk is a 19 oz can so given the size ratio i will assume that that is a 15 oz can of libby's pumpkin (let me know if I am wrong canida)

[ilpug]

I am most definitely going to make these for Thanksgiving.

[sunshiine]

This looks very good! That is what I like about Instructables is I have an online cookbook! Quick and easy! Thanks for sharing!
Sunshiine

[canida]

Thanks! Let me know if you try it.

[sunshiine]

I will! Instructables is such a great place to hang out! I totally appreciate it when Instructables interns share with us! They seem to be in the know about things. Thanks again.Sunshiine

[Sunkicked]

Let me be clear about something before I go any further: I WILL try this.

However...

You know I love you and that you're a dear friend, right? Good. I don't know if my mind or stomach can handle the idea of pumpkin Jell-O. I think...

I think you might be a Mad Scientist. The first step is admitting you have a problem.

love,
Sunkicked

[canida]

You'll like it - it's a pleasant divergence from pumpkin pie, and nicely boozy.

Of course, a proper pumpkin jello wouldn't include pumpkin puree. Perhaps I should make pumpkin juice then add chunks of cooked pumpkin and some mini-marshmallows to make a proper midwestern jello salad.