Pumpkin Pie Panna CottaMakes 12 6 ounce servings
1 C Solid pack pumpkin1 Quart heavy cream1 C sugar¼ tsp ground nutmeg¼ tsp ground all spice¼ tsp ground clove½ tsp ground cinnamon2 packages plain gelatin½ cup whole milk1 8 ounce bag ginger snap cookies1 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!