Pumpkin pie panna cotta

Based on this recipe. I made this with 2 Tbsp. splenda and 3 packets sodium cyclamate and didn’t find it sweet enough, so I adjusted the recipe accordingly. The original recipe called for 3 cups of heavy cream, which I think wouldn’t have made it pumpkin-y enough – even as I made it, the pumpkin flavour is mild.

  • 1/4 cup cold water
  • 2 teaspoons unflavored gelatin
  • 2 cups table cream (18%)
  • 3 Tbsp. generic splenda
  • 4-5 packets sodium cyclamate sweetener
  • Pinch of salt
  • 2 tsp. cinnamon
  • 1/2 teaspoon ground allspice (omitted because I didn’t have any, but recommended)
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1-1/2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 cup canned pumpkin


1. Put the cold water in a small cup, and sprinkle the gelatin over it. Let it stand 5 minutes. Meanwhile, in a 3-quart saucepan, warm the cream with the sweetener, salt, allspice, nutmeg, ginger, and vanilla over medium-high heat. Do not let it boil. Whisk in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.

2. Put the sour cream and pumpkin puree in a medium bowl. Gently whisk in the warm cream, a little at a time, until it is smooth. Taste the mixture for sweetness; it may need another teaspoon of sweetener. Turn the panna cotta into a serving bowl, or 8 2/3-cup ramekins, custard cups, or coffee cups. Fill each one about three-quarters full with the cream. Chill.


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