Pumpkin Panna Cotta

• 1 1/2 tablespoons unflavored powdered gelatin (about 2 2 1/2 -ounce packets)
• 2 1/2 cups whole milk
• 2 cups heavy cream
• 23 cup sugar
• Pinch salt
• 1 15-ounce can pumpkin puree
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1. In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes.
2. In a medium saucepan, heat the remaining milk, cream, sugar and salt to just before boiling.
3. Whisk the gelatin mixture, pumpkin, cinnamon and nutmeg into the warmed cream.
4. Remove from heat and let sit for 10 minutes, then strain through a sieve lined with cheesecloth.
5. Do not press on the solids.
6. Pour into 5 3/4-cup ramekins and chill for at least 3 hours.
7. To serve, dip the base of a ramekin in hot water until the panna cotta is loose.
8. Lay a plate on top and invert it.
9. You may need to shake the ramekin to release the panna cotta.

unflavored powdered gelatin, milk, heavy cream, sugar, salt, pumpkin puree, cinnamon, nutmeg

Taken from cooking.nytimes.com/recipes/9075 (may not work)