Pumkin Pie Shooters With An Oreo Crust

In a medium sized mixing bowl, beat together pudding mix, milk, sour cream, pumpkin puree, cinnamon and nutmeg. Whip for about 2 minutes until mixture thickens. Put it in the refrigerator and allow it to chill for 1 hour.

In another bowl, whip together the whipping cream, vanilla extract and powdered sugar. Whip until stiff peaks, about 3-5 minutes on high speed.

Then make the crust. Crush Oreo cookies (in a bag or a food processor) until you have fine crumbs. Mix in the melted butter.

Place about 1 teaspoon of the cookie crumbs into the bottom of 20 small shot glasses. Fill up the rest of the way with pumpkin mixture. Top with whipping cream. If you have any cookie crumbs left, sprinkle those on top.

Serve chilled. They can be chilled for up to 4 hours before serving.