Pumpkin Panna Cotta (No gelatin!) #shorts

Pumpkin Panna Cotta (No gelatin!)
If you’re looking for something creamy, cozy, and perfectly spiced before pumpkin season ends, this is it. A silky pumpkin panna cotta that comes together on the stovetop and sets into the dreamiest fall dessert.

Ingredients
250 g heavy cream (1 cup)
80 g milk (⅓ cup)
30 g maple syrup (2 tbsp)
25 g brown sugar (2 tbsp)
60 g pumpkin purée (¼ cup)
½ tsp cinnamon
25 g cornstarch (2 ½ tbsp)
1 tsp vanilla extract

Steps
1. Add pumpkin purée, heavy cream, milk, maple syrup, brown sugar, cinnamon, and vanilla to a saucepan. Whisk well to combine.
2. Sift in the cornstarch and whisk until completely dissolved and smooth.
3. Place the saucepan over medium heat and continue whisking.
4. Once it starts boiling, let it boil gently for about 2 minutes until thick and creamy.
5. Lightly oil jars or ramekins, then pour the mixture in.
6. Let cool to room temperature, then refrigerate until set.
7. Enjoy with a dollop of cream on top or as it is.
#pumpkin #pumpkinspice #pannacotta #easyrecipes #desserts

Before pumpkin season ends, you have to try these. Just mix pumpkin puree with cream, milk, cinnamon, maple syrup, brown sugar, and vanilla. Then whisk in a little bit of cornstarch and bring it to a boil until perfectly creamy. Pour it into jars, let it cool, and you’ve got yourself the dreamiest pumpkin panakotta.