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
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.