Pumpkin Panna Cotta with Toasted Pecans
Panna cotta is an Italian dessert that translates to “cooked cream”. Infinitely variable and can be made a day ahead. In this Thanksgiving version we’ve used canned pumpkin and pumpkin pie...
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Cooking tools:
- Ramekin
- Mixing bowl
- Saucepan
- Stove
- Paring knife
- Spoon
- Refrigerator
- Plate
- Skillet
- Baking sheet
- Oven
Ingredients
- 4 gelatin leaves
- 3 tbsp water
- 1 ¾ cups whipping cream
- ⅓ cup sugar
- 1 cup canned pumpkin
- ¾ tsp pumpkin pie spice
- toasted chopped pecans for garnish
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