Pumpkin Panna Cotta

With Thanksgiving right around the corner I’ve been giving some thought to desserts that would compliment the holiday meal. Even though I like the flavor of pumpkin, I’ve never been a fan of pumpkin pie. I find it a little too heavy especially after such a plentiful feast.

I do love a good pumpkin cheesecake, but wanted something even lighter and decided on pumpkin panna cotta. This is the perfect recipe to make a day ahead. It comes together in no time at all, especially if you buy your caramel sauce. The panna cotta is light and creamy and the surprise layer of caramel on the bottom will thrill your guests.

Pumpkin Panna Cotta

2 cups heavy cream
1/4 cup sugar
1 tsp vanilla extract
1 packet of powdered gelatin
3 tbsp cold water
3/4 cup canned pumpkin puree
1/2 tsp cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 freshly grated nutmeg

Whipped cream (for topping)

Caramel sauce (in an effort to save time I used store bought from Trader Joe’s-you can use this recipe if you want to make your own)

Pour about a 1/2 inch of caramel sauce into the base of each mold or ramekin that you are using. If you’re using store bought caramel, heat it on low heat until it’s pourable. Place molds in the fridge while you make the panna cotta. In a medium bowl, add the cold water and sprinkle the gelatin on top of the water.

Take a large pot and place the cream and sugar into it. Stir over a medium heat until warm and the sugar has dissolved. Remove from the heat and add the spices, vanilla and pumpkin. Whisk gently until everything is incorporated. Gradually pour the cream mixture into the gelatin/water and whisk to combine.

Take the molds from the fridge and make sure the caramel sauce has begun to set. Gently pour some of the cream mixture on top of each caramel sauce. Place the filled molds back into the fridge and let them set for at least 6 hours or overnight.

Top with a dollop of whipped cream and serve. Serves: 6