Pumpkin Pie Shots

Ingredients:

10 gingersnap cookies (plus more for serving)

1-2 tablespoons butter, melted

¾ cup powdered sugar

1 cup pumpkin puree

½ teaspoon pumpkin pie spice

½ cup white chocolate chips

1 ½ cups heavy cream

Method:

Place cookies in a large bag and crush using a rolling pin, until fine crumbs. In a small bowl mix with the butter, starting with 1 tablespoon and adding more if it’s too dry. Place crumbs in the bottom of shot glasses, push down firm with finger to make a crust. Set aside. In a large bowl combine the powdered sugar, pumpkin, and pumpkin pie spice, mix until well incorporated and smooth. Melt the white chocolate in the microwave until melted (about 1 minute), stirring often so it doesn’t burn. Add melted chocolate to the pumpkin mixture and stir well. Set aside. In a large bowl whip the heavy cream using an electric mixer until stiff peaks form. Gently fold into the pumpkin mixture. Spoon mixture into each glass on top of the crusts. Top with a gingersnap cookie cut into fourths. Enjoy!

Tip: No shot glasses? Be creative with your serving glasses, or use a large glass serving bowl and make a big one to share.