Putting on the Pumpkin Spice

We owe the folks at Starbucks a debt of gratitude for so many things, for me personally its the Pumpkin Spice Latte.  Have you noticed that once late September rolls around everything imaginable takes on a "Pumpkin Spice" theme? Clearly I have no shame in professing my love for the Pumpkin Spice Latte but I didn't expect it to carry over into my work life.

Periodically I will co-teach seasonal cooking classes with the nutrition counselor from my Yoga studio.  A few weeks back we held our first Fall class and when planning the menu the counselor asked me to do something custard-like for dessert, maybe something pumpkin flavor.  "No problem"I told her, matter of fact I'll do one better, I'll make it Pumpkin Spice. When I hear custard I think of two things, creme brulee and panna cotta.  Panna cotta that luscious cream style Italian dessert is beyond simple to make, and once you start watch out because you may find yourself making it every chance you get.  A basic vanilla flavored panna cotta is like a blank canvas, which is the kind of dessert you need when you are looking to infuse seasonal flavors.  Needless to say the pumpkin spice panna cotta was a hit, otherwise I wouldn't be telling you guys about it.  It was so good in fact that I made a batch for my family last weekend, and now I'm sharing it with you. Cool, creamy, and full of pumpkin flavored goodness.  

Pumpkin Spice Panna Cotta

Serves 6 to 8

3 cups heavy cream

1t vanilla

1/2 cup sugar

1/2 t cinnamon

1/4 t ground ginger

1/2 cup canned pureed pumpkin

1 1/2 t unflavored powdered gelatin

1/4 cup cold water

crystalized ginger & pepitas for garnish

In a medium saucepan whisk together cream, vanilla, sugar, cinnamon, ginger, and pumpkin over medium heat until sugar is dissolved.  Bring to a gentle simmer and remove from heat. While mixture is simmering sprinkle the gelatin over the water in a small bowl and let it sit until gelatin softens, about 5 minutes. Whisk gelatin mixture into hot cream until dissolved.  Using a ladle, divide mixture into 4-ounce ramekins or cups, cover with plastic wrap and refrigerate until set.  At least 4 hours or overnight.  When serving garnish with crystalized ginger or pepitas.