These pumpkin spice panna cotta cups are deeply pumpkin and lightly spiced — decadent yet light at the same time.
For the pumpkin spice panna cotta:
1 tablespoon gelatin powder
1/2 cup heavy cream
1/2 cup half-and-half
1/4 cup sugar
1/2 cup pumpkin puree
1 vanilla bean, scraped
1/2 teaspoon pumpkin pie spice
For the caramel sauce:
1/2 cup maple syrup
2 tablespoons unsalted butter
2 tablespoons heavy cream
Let's get Cooking...
Prepare the panna cotta: In a medium sauce pan, bloom the gelatin in the cream for 1 minute. Heat the cream on low until just steaming to dissolve gelatin. Add half-and-half and sugar and continue to heat until just boiling. Remove from the heat and stir in pumpkin, vanilla and pumpkin pie spice.
Divide the panna cotta among 4 lightly oiled 1/2-cup ramekins. Cool to room temperature and refrigerate for 4 hours.
Make the sauce: In a small sauce pan, heat the maple syrup until just bubbling. Continue to cook for about 15 minutes or until the maple syrup coats the back of a spoon. Add the butter and continue to cook, stirring, for 5 minutes. Add the cream and cook, stirring, for 7 minutes more. Remove from the heat and transfer to a container to cool.
To serve the panna cotta, dip ramekins in just-boiled water for 30 seconds. Run a knife around the inside of the ramekin and invert it onto a plate. Tap the sides a few times to help the panna cotta slide out. Serve topped with caramel sauce.