Prepare your shot glasses or small plastic cups. Arrange them on a baking sheet for easy transport and storage.

In a medium mixing bowl, mix the instant vanilla pudding mix with cold milk and vanilla vodka (or your preferred alcohol). Whisk for about two minutes until smooth and thick.

Scoop in the pumpkin puree and sprinkle in the pumpkin pie spice and cinnamon. Gently fold everything together until the mixture is uniformly pale orange.

Add the thawed whipped topping and fold gently using a rubber spatula. Scoop from the bottom and turn over the top to incorporate without deflating the air.

Spoon or pipe the pudding mixture into prepared shot glasses, filling about three quarters full. Place the baking sheet in the refrigerator for at least two hours or up to four hours to set.

Before serving, top each shot with a dollop of whipped topping and sprinkle generously with graham cracker crumbs. Add a candy pumpkin or a dusting of nutmeg for extra festive flair.