Maple Pumpkin Panna Cotta

I love the holiday season. Love. All the food and family and food and friends and food. Everyone just enjoying each other’s company…eating. Plus, there’s all the food. I love the holidays. My waistline, not so much. 😛

In celebration of this most foodiful time of the year, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting a Blogsgiving Dinner this week. More than 60 blogs have come together to make your holiday table full and merry and bright. Check out the entire menu in Part 1 and Part 2 of the round-up for some seriously inspiring and drool worthy dishes to fill your tables and bellies.

Like a deliciously creamy pumpkin pie in a bowl, this Maple Pumpkin Panna Cotta with super simple to make. Nothing tastes like fall like pumpkin and maple and cream.

Truthfully, I had originally wanted to make a pumpkin soup, but the weather around here hadn’t quite gotten to “soup weather” territory until very recently. While I was prepping this post it was more on the “ice cream weather” side of the thermometer, but since I’ve put out so many ice creams lately, I thought I’d go with the other most common cold dessert in our house – panna cotta.

Turns out, this Pumpkin Panna Cotta is like a creamy, crustless pumpkin pie in a bowl. So good, and so easy, too!

Pumpkin Panna Cotta

Author: Joy @ The Joyful Foodie

Recipe type: dessert, easy

Serves: 4-6 servings

Ingredients

2 tsp gelatin
1 cup pumpkin puree
2 cups whole milk or heavy cream*
¼ cup maple syrup**
whipped cream (optional)
cinnamon (optional)

Instructions

Sprinkle gelatin over the pumpkin puree, stir and set aside.
Heat the milk or cream over medium heat, stirring often, until the edges begin to bubble.
Stir in the maple syrup and remove from heat.
Add the pumpkin + gelatin mixture to the hot milk and stir until smooth and well combined.
(Optional) Press this mixture through a fine mesh strainer for a super smooth dessert. Otherwise…
Pour mixture into individual serving dishes and chill in the refrigerator until firm, about four hours, preferably longer.
Top with whipped cream, a dash of cinnamon and a drizzle of maple syrup if desired.

Notes*use heavy cream for a richer, creamier panna cotta
**you can use more if you like your desserts sweeterWordPress Recipe Plugin by EasyRecipe