Reduced-Sugar Spiced Pumpkin Panna Cotta

Put a little pumpkin in your panna cotta with this easy low-sugar recipe featuring caramel and pecans for topping. The hardest part is giving it time to chill.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 616 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ cup heavy cream
• ½ cup chopped toasted pecans
• 1 ½ cups heavy cream
• ½ teaspoon fine sea salt
• ¼ cup Sugar In The Raw®
• ¼ cup Stevia In The Raw®
• 1 cup unsweetened pumpkin puree
• 1 (.25 ounce) package plain gelatin
• 1 cup Sugar In The Raw®
• 4 tablespoons butter, cut into small pieces

Recipe Instructions

Step 1

In a small bowl, combine gelatin with 3 tablespoons cool water and let sit for 5 minutes.

Step 2

In a medium saucepan, combine cream, pumpkin, sugar, stevia, cinnamon, and nutmeg. Bring just to a simmer, take off heat, and whisk in vanilla and gelatin.

Step 3

Divide panna cotta mixture between 6 small cups or glasses using 1/2 cup mixture per serving. Cover and refrigerate for at least 4 hours and up to 24 hours.

Step 4

For the caramel, combine sugar and 1/3 cup water in a large saucepan and stir constantly over medium-low heat until sugar is completely dissolved. Increase heat to medium and cook until syrup is a very dark amber color.

Step 5

Take pan off heat and stir in butter, cream, and salt until smooth. Let cool to room temperature.

Step 6

Serve panna cotta topped with caramel and sprinkled with pecans. Cover and refrigerate any leftover caramel.