pumpkin panna cotta

With a recent post on my indulgences in Italy, I think it’s clear that I have no reservations about Italian fare.  I am so fond of the wonderful texture of panna cotta, and consider it a great base for a pumpkin dessert.  What I love most about panna cotta is that it’s an effortless undertaking.

I find the key to making this pumpkin panna cotta tasting much like pumpkin pie is in the spices and use of evaporated milk, as used in pumpkin pie.  The mini bundt molds create a perfect pumpkin-like finish!

1/4 c water

2 tbsp gelatin

2 c roasted pumpkin, puréed

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 c table cream

1 c evaporated milk

1/2 c sugar

1. In a small bowl, dissolve gelatin in water for 5 minutes.

2. In a separate bowl, combine the pumpkin purée, cinnamon, nutmeg, and ginger.  You can substitute the individual spices with pumpkin spice.

3. In a sauce pan, combine cream, milk, and sugar and simmer over medium heat until sugar is dissolved.  Add dissolved gelatin, pumpkin purée, and whisk.  Simmer for 5 minutes and pour into a greased mini bundt tray with 6 molds.  Chill in the refrigerator for approximately 2 hours or until set.  To unmold, fill a 9 x 13″ baking pan with 1″ of hot water and place the bundt tray into the water for 2-3 seconds.  Serve chilled.