Pumpkin Cinnamon And Coconut Milk Pannacotta Sweetened With Maple Syrup

Pumpkin Cinnamon And Coconut Milk Pannacotta Sweetened With Maple Syrup Ingredients

1 – 14 oz can unsweetened coconut cream1 1/2 cup heavy cream1⁄2 cup maple syrup1 cup canned pumpkin purée1 tsp vanilla extract1⁄4 teaspoon cinnamondash salt2 1⁄2 tsp powdered gelatin4 Tbs water

For Decorating

FigsPumpkin seeds or Candied nuts(We used Trader Joe’s candied pumpkin seeds)Honey to drizzle

Directions

1. Pour coconut milk, cream, pumpkin purée, vanilla and maple syrup into a medium saucepan. Stir in cinnamon and salt. Bring to a simmer over low heat.2. Place the water in a very small bowl, sprinkle the gelatin over the water to “bloom” .3. When the pumpkin mixture comes to a simmer, let simmer for 2 minutes, then stir in the gelatin and water mixture. Whisk well. Simmer an additional 2 minutes.4. Pour into serving dishes, refrigerate until ready to serve. At least 5 hours.5. Top with any variety of fruit or pumpkin seeds, candied nuts or whipped cream. Drizzle honey over the top. Serve.