Healthy Recipe, Pumpkin Panna Cotta 

The name panna cotta is Italian for “cooked cream,” and the dessert it signifies is little more than that: dairy, sweetener, and a touch of vanilla, thickened into a silky pudding with gelatin. It’s also a blank canvas for all sorts of flavorings and toppings to suit the season. This one incorporates pumpkin puree and autumnal spices, transforming into a luxurious-tasting ending to a holiday feast that’s egg-free, gluten-free, and easy on the carbs. And it comes together in a fraction of the time it takes to bake a pie. Top with whipped cream, candied ginger, a grating of nutmeg, a drizzle of maple syrup or caramel sauce, or however you like. Serve with a gingersnap or two on the side for crunch, and you won’t miss the crust a bit. Serves 6. – Susan Puckett

Ingredients

• ¾ cup milk
• ¼-ounce envelope unflavored powdered gelatin
• 1 ¾ cups heavy cream
• ½ cup dark brown sugar (or monk fruit brown sugar)
• ¾ cup canned pumpkin puree (no spices added)
• 1 teaspoon vanilla extract
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Whipped cream and candied ginger for garnish (optional)

Instructions

1. In a small bowl, place ¼ cup of the milk and sprinkle the gelatin over the top. Set it aside for 5 minutes, or until the gelatin softens and absorbs the milk. 
2. Meanwhile, in a small to medium saucepan, whisk together the remaining milk, cream, brown sugar, pumpkin, vanilla, ginger, cinnamon, salt, nutmeg, and cloves until smooth. Bring the mixture to a simmer over medium-low heat. Once bubbles form on the surface, whisk in the softened gelatin until completely dissolved. (Be careful not to let it come to a boil, or it may not set properly.)  
3. Immediately remove the pot from the heat and divide the mixture among 6 ramekins or wine or cocktail glasses. Refrigerate until set, at least 2 hours. Cover the tops with plastic wrap as soon as they are completely cool. (The panna cottas may be made up to 2 days ahead of time before serving.) 
4. When ready to serve, garnish each with whipped cream and candied ginger, or as you wish. 

Susan Puckett is an Atlanta-based food writer and cookbook author.

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