I was inspired by Harmony to try panna cotta, but had pumpkin on the brain and ended up with another outstanding light recipe for anytime.
- Prep Time
- 8 ServingsServings
- non stick cooking spray
- 3 1/2 cup Chocolate Almond Milk
- 1/4 cup sugar
- 1 cup unsweetened canned pumpkin puree
- 2 teaspoon pumpkin spice mix
- 1/2 teaspoon vanilla extract
- 2 tablespoon maple syrup
- 2 packs (1/4 ounce) powdered gelatin I used Kolatin
- 1/2 cup soymilk or other pareve milk
Lightly spray ramekins, bowl or mold with cooking spray, wipe out excess with a paper towel and set aside.
Combine Chocolate Almond Milk, sugar, pumpkin purée, and pumpkin spice mix in a medium saucepan and whisk to blend over medium-high heat. Cook until mixture comes to the scalding point (small bubbles will appear around the perimeter of the pan). Remove from heat and let stand 5 minutes at room temperature. Whisk in vanilla and 2 tablespoons maple syrup.
Sprinkle gelatin in a small bowl and whisk in non dairy milk to blend. Set aside 5 minutes to soften gelatin. Add to pumpkin mixture and whisk until dissolved. Pour into prepared molds, cover and refrigerate at least 8 hours or overnight.
Serve in ramekins or unmold by running a knife around sides of molds to loosen, lace a dessert plate over the custard, then invert to unmold.
Serve as is or with a graham cracker for crunch and/or drizzle each serving with maple syrup and sprinkle with chopped nuts or chocolate chips.