Spiced Pumpkin Panna Cotta

Yield: 6 servings ( Serving Size: servings )
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  • 3/4 cup(s) brown sugar
  • 1 stick(s) butter,melted
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) ginger
  • 10 grams powdered gelatin
  • 1/4 teaspoon(s) ground cloves
  • 1 quart(s) heavy whipping cream
  • 1 pound(s) pumpkin, peeled & diced
  • 1/2 teaspoon(s) salt


  1. In a sauce pan place the pumpkin, sugar, spices & butter. Slowly saute until pumpkin is tender. Puree pumpkin in blender or food processor & set aside.

  2. Sprinkle powdered gelatin over small amount of cream in sm. bowl & let stand 1 minute to soften.

  3. Heat cream in med. sauce pan. When cream is hot add pumpkin mixture. Incorporate gelatin & stir to dissolve.

  4. Divide 6 oz. of custard into 6 dry ramekins or small molds. Allow to chill in the refrigerator until set, at least 2 hr. Custard can be served in dish or unmolded onto individual plates.
October 2011

This recipe is a personal recipe added by cmvb1679 and has not been tested or endorsed by MyRecipes.

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