Shooters: Pumpkin Pie Shooters

Shooters: Pumpkin Pie Shooters


36 gingersnap cookies (divided)
2 tablespoons Dierbergs butter, melted
1 cup heavy whipping cream
3 tablespoons Dierbergs powdered sugar
¾ pound Dierbergs Kitchen Pumpkin and Spice Mousse
Ground nutmeg


In work bowl of food processor fitted with steel knife blade, process 24 of the cookies until finely crushed. With machine running, pour butter through feed tube; process until well combined and set aside.

In large chilled mixer bowl, beat cream and powdered sugar at medium speed until stiff peaks form; set aside.

Place about 2 teaspoons cookie crumbs in each of twelve 2-ounce shot glasses; gently tap down with another shot glass. Top with generous tablespoon Mousse and 1 teaspoon cookie crumbs, gently shaking until crumbs cover Mousse. Top with dollop of sweetened whipped cream and dust with nutmeg. Cover and chill until ready to serve.

To serve, insert gingersnap into each shot glass.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 220
Cholesterol: 34 mg
Fat: 12 g
Sodium: 183 mg
Carbohydrates: 27 g
Protein: 2 g
Fiber: 1 g