This pumpkin panna cotta is essentially a crust-less pumpkin pie. With all of the flavor and the same, smooth and creamy mouthfeel, it will help you bring a new take on your favorite holiday dessert to the table.
Recipe calls for a total cool time of 2-3 hours
- Start by adding the powdered gelatin into the heavy cream by sprinkling the gelatin into the heavy cream and whisking until all of the gelatin is incorporated into the heavy cream. Set the mixture aside.
- Add the pumpkin puree into a pot and add the salt, brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and milk, and whisk to incorporate everything. Add the heavy cream with the gelatin dissolved into it and put the pot on the stove, and heat over medium heat, often stirring to ensure nothing sticks to the bottom or sides of the pot.
- Once the mixture reaches a very soft simmer and the gelatin is fully dissolved, remove the mixture from the heat and continue to stir briefly until the mixture is no longer in danger of burning.
- While the mixture is still hot, transfer the panna cotta to your desired vessel, leaving between 1-2 inches of space from the top. Gently transfer the mixture into the fridge to allow the gelatin to set (about 2-3 hours).
- Place a bowl into either your fridge or freezer to chill for making the whipped cream.
- After about 2-3 hours, when the panna cotta has completely set and only jiggles slightly when shaken, make the whipped cream by placing the heavy cream into your chilled bowl and adding the pumpkin spice, the vanilla extract, and the powdered sugar. Using a whisk, continually whisk the heavy cream, incorporating air into it, until the heavy cream becomes whipped cream and holds soft peaks when you pull the whisk out of the cream.
- Top each of the panna cotta with about 1 inch of whipped cream, leaving about ½ inch of room from the top of the vessel if you are adding the graham cracker topping.
- Top each panna cotta with graham cracker crumbs and serve chilled.