Pumpkin Panna Cotta

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panne cotta with candlelight 2

Happy Holidays! It’s been a busy past few weeks,  and I hope you are enjoying a few days off to visit with family and friends and recharge for the coming year.   I’ve been working on this recipe for a while — the seal of approval finally came when my husband suggested I bring these pumpkin panna cottas to a recent family gathering — that’s when I knew I had finally found the right combination of ingredients.

Pumpkin Panna Cotta

panne cotta holiday2

2 cups 2% milk
1 cup skim milk
2 oz. granulated sugar
1/2 cup canned pumpkin
1/8 tsp ground cloves
1/4 tsp cinnamon
1/8 tsp dried ginger
1 1/2 packets gelatin
1 Tbsp. maple syrup
1/2 tsp vanilla extract

Place milks and sugar in large sauce pan and heat until boiling for 1 minute.  Add pumpkin and spices and continue to simmer for 2-3 minutes.  Turn off heat and sprinkle gelatin powder over mixture. Stir for 3-4 minutes until gelatin is completely dissolved  Stir in maple syrup and vanilla extract.   Strain mixture and pour into small ramekins.   Refrigerate until firm (2-3 hours).  Unmold, plate and serve with a drizzle of maple syrup and a garnish of pecans, if desired. You can also serve these right in the ramekins if dining family style.

panne cotta with candlelight 2

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Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Pumpkin Panna Cotta
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Course
Course Dessert
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Cuisine Italian
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Servings
Course
Course Dessert
Cuisine
Cuisine Italian
Servings
Servings
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1 Comment

  1. Panna cotta vanilla | nono's kitchen on January 1, 2014 at 12:21 am

    […] Pumpkin Panna Cotta (secondactkitchen.com) […]

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