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Panna cotta is Italy’s version of creamy, custard-like Jell-O. Adding the taste of pumpkin makes this Italian favorite meets its American relative with this pumpkin pie taste. Adding some apple cider to a salted caramel sauce combines two fall favorites in one topping. I made a similar version in 2011 using more cream, maple syrup and canned pumpkin. This version uses fresh, roasted pumpkin.

pumpkin panna cottaWhat you need:

  • 1 1/2 c milk
  • 1 envelope unflavored gelatin
  • 1 c raw heavy cream
  • 1 c pureed fresh, roasted sugar pumpkin
  • 1/2 c pure cane sugar
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

What you do:

  • Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it.
  • Let sit for 5 minutes.
  • In blender or processor, mix together cream, remaining milk, pumpkin, sugar, salt, cinnamon ginger and nutmeg until smooth.
  • Cook milk and gelatin on low, stirring occasionally, until gelatin dissolves.
  • Stir in cream mixture and turn heat to med.
  • Cook, stirring occasionally, until steam rises.
  • Remove from heat.
  • Spoon into 8 4-oz ramekins or 16 2-oz ramekins.
  • Chill until firm.
  • Serve with salted apple caramel sauce and whipped cream.*

Salted apple caramel sauce          

Replace 1/4 c of cream with 1/4 c apple cider in this recipe.