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Ingredients
Makes about 12 4-ounce or 24 2-ounce panna cottas
3 1/3 cups half-and-half
3⁄4 cup granulated sugar
2/3 cup unsweetened
pumpkin puree (preferably organic)
1⁄4 teaspoon ground cardamom
2 packets
(1 3⁄4 tablespoons) pow- dered gelatin
1 cup whole milk
1⁄2 cup coarsely
chopped, toasted pecans, to garnish
1⁄2 cup maple syrup, or more to
taste
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![Beyond the Pie]()
Pumpkin Panna Cotta with Maple Drizzle
A classic Italian custard that’s not too sweet, this is a light finish to a
hefty holiday meal. It can be prepared 3 days in advance through step 3. Drizzle
with syrup and sprinkle with pecans just before serving.
1. Combine half-and-half, sugar, pumpkin, and cardamom in a medium
saucepan and whisk to blend over medium high heat. Cook until the mixture comes
to the scalding point (small bubbles will appear around the perimeter of the
pan). Remove from heat and let stand for 5 minutes at room temperature.
2.
Sprinkle gelatin in a small bowl and add the milk. Whisk to blend. Add milk
mixture to the pumpkin mixture and whisk to blend. Place a fine mesh strainer
over a large measuring cup, a pitcher, or a bowl and pour the pumpkin mixture
through the sieve.
3. Pour the strained mixture into 12 4-ounce ramekins
or 24 2-ounce timbale molds, cover, and chill in the refrigerator 8 hours or
overnight.
4. To unmold, run a knife around the sides of the ramekin to
loosen the custard. Place a dessert plate over the custard, then invert to
unmold. Drizzle each serving with maple syrup and sprinkle with pecans. Serve
cold.
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