Pumpkin Chocolate Panna Cotta

• non stick cooking spray
• 3 1/2 cups Chocolate Almond Milk
• 1/4 cup sugar
• 1 cup unsweetened canned pumpkin puree
• 2 teaspoons pumpkin spice mix
• 1/2 teaspoon vanilla extract
• 2 tablespoons 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. Serving suggestions: 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.