Pumpkin Pie Shooters With An Oreo Crust

Directions

1. In a medium bowl, combine the instant vanilla pudding, milk, sour cream, pumpkin puree, cinnamon, and nutmeg. Beat for about 2 minutes until the mixture thickens, then refrigerate for 1 hour.
2. In a separate bowl, whip the whipping cream, vanilla extract, and powdered sugar on high speed until stiff peaks form, about 3 to 5 minutes.
3. Crush the Oreo cookies into fine crumbs and mix in the melted butter.
4. Place about 1 teaspoon of the cookie crumb mixture into the bottom of each shot glass.
5. Fill the glasses the rest of the way with the chilled pumpkin pudding mixture.
6. Top each shooter with the whipped cream. If any cookie crumbs remain, sprinkle them on top.
7. Serve chilled. These can be made up to 4 hours ahead and kept in the refrigerator.