Ingredients
1 1/2 cups milk
1 envelope unflavored gelatin
1 cup heavy cream
1 cup canned pumpkin
3/4 cup raw (unrefined)sugar
1/4 teaspoon ground cinnamon
Preparation
Put 1/2 cup of the milk in medium saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes.
Blend remaining milk, cream, pumpkin, sugar and cinnamon in a bowl w immersion blender.
Heat milk and gelatin mix on low heat, stirring occasionally, until gelatin dissolves. Add cream mixture, and turn the heat to medium. Increase to mediuum heat and cook, stirring occasionally, to 165 degrees. Chill until firm. To serve, unmold or spoon onto plates and pour maple syrup over the panna cotta.
