Pumpkin Pie Panna Cotta

I love panna cotta because it is so simple to make and such an elegant treat. This Pumpkin Pie Panna Cotta was created out of my love for sweet and warm spices like cinnamon, nutmeg, ginger, and cloves. Made with real pumpkin puree, pure maple syrup, and just the right amount of spice, this one is sure to be a hit!

Here’s what you’ll need

15 oz pumpkin puree

1 cup almond milk

1 cup Greek yogurt

2 Tbs maple syrup

1 tsp pumpkin pie spice

1 packet of gelatin

Optional Toppings: chopped pecans and coconut whipped cream

Directions

1. Bring almond milk to a boil in a small saucepan
2. Remove from heat and slowly whisk in gelatin. Continue whisking until dissolved
3. In a large bowl, combine almond milk and remaining ingredients
4. Separate into 5 large glasses or 10 small glasses
5. Chill for at least one hour, or until set
6. Remove from refrigerator and add toppings before enjoying
7. Store covered in refrigerator

Notes:

Top this Pumpkin Pie Panna Cotta off with glazed pecans for a fun crunch!

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Pumpkin Pie Panna Cotta

This Pumpkin Pie Panna Cotta is super simple to make and made with only a few simple ingredients.

Course: Appetizer, Breakfast, Dessert

Author: Maddie Augustin

Ingredients

• 1 cup almond milk
• 1 packet of gelatin
• 1 cup Greek yogurt
• 15 oz pumpkin puree
• 1 tsp pumpkin pie spice
• 2 Tbs maple syrup
• Optional Toppings: chopped pecans and coconut whipped cream

Instructions

1. Bring almond milk to a boil in a small saucepan
2. Remove from heat and slowly whisk in gelatin. Continue whisking until dissolved
3. In a large bowl, combine almond milk and remaining ingredients
4. Separate into 5 large glasses or 10 small glasses
5. Chill for at least one hour, or until set
6. Remove from refrigerator and add toppings before enjoying
7. Store covered in refrigerator