Chef Nick's Pumpkin Pie Panna Cotta - WSMV News 4

Chef Nick's Pumpkin Pie Panna Cotta

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Pumpkin Pie Panna Cotta
Makes 12 6 ounce servings

1 C Solid pack pumpkin
1 Quart heavy cream
1 C sugar
¼ tsp ground nutmeg
¼ tsp ground all spice
¼ tsp ground clove
½ tsp ground cinnamon
2 packages plain gelatin
½ cup whole milk
1 8 ounce bag ginger snap cookies
1 stick butter

Melt butter in microwave. Grind cookies in food processor Mix melted butter in with cookies. Press into bottom of 6 ounce serving glass. Press down and refrigerate. In a small bowl whisk gelatin powder into milk and set aside. In a small sauce pot mix together pumpkin, cream, spices and sugar. Bring almost to a boil and whisk in milk, gelatin mixture. Slowly pour into serving glasses. Refrigerate at least 2 hours till set. Top with fresh whipped cream and enjoy!

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