Arrange plastic jello shot cups on a cookie sheet or in a shallow baking pan, and set aside.

Pour 1 ½ cups of cold water into a medium saucepan and then sprinkle the top with the plain gelatin.

Whisk until the gelatin dissolves.

Slowly heat the mixture over medium heat until it begins to steam.

Add in the pumpkin puree, sugar, and pumpkin pie spice to the hot water. Stir until the mixture is heated throughout and all the sugar has dissolved.

Remove from the heat and stir in the butterscotch schnapps, whipped cream vodka, and rumchata.

Pour the warm mixture into the plastic cups and loosely cover with plastic wrap.

Place the tray with the cups into the refrigerator and chill for at least four hours or until set.

When it is time to serve, garnish each shot with a little whipped cream and a pumpkin mellowcreme candy or candy corn.