If you’re looking for a seasonal dessert that’s maybe a little different than the usual pumpkin pie, try this! They make impressive individual desserts, especially if you serve them in fancy vessels like martini glasses. You can absolutely make them in ramekins and release them onto plates before serving as well, but fancy glasses make life way easier.
Makes 6 to 8 servings
- 2 ½ teaspoons (1 package) powdered gelatin
- 2 tablespoons cold water
- 2 cups (480 grams) heavy cream
- ¾ cup (180 grams) milk
- ½ cup (100 grams) granulated sugar
- ¾ cup (180 grams) pumpkin puree
- 1 teaspoon pumpkin pie spice
Make the Panna Cotta
1. Sprinkle the gelatine over the cold water in a small bowl and allow to bloom for 5 to 10 minutes.
2. Meanwhile, place the cream, milk, sugar, pumpkin puree and pumpkin pie spice into a medium saucepan. Whisk to combine and then bring to a simmer over medium heat.
3. Turn off the heat, add the bloomed gelatin and whisk well until it has completely dissolved.
4. Pour the mixture into fancy glasses or ramekins. Refrigerate until set, at least 2 hours. Leftovers can be refrigerated for up to 3 days.