Pumpkin Panna Cotta
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Pumpkin Panna Cotta
Pumpkin Panna Cotta
1 envelope unflavored gelatin
1 (14- oz.) can sweetened condensed milk
2 cups milk
1/2 cup Raley's Canned Pumpkin
1 tsp. vanilla extract
1 tsp. McCormick Pumpkin Pie Spice
whipped cream (optional)
toasted sliced almonds (optional)

Prep: 15 minutes, Cook: 5 minutes, Chill: several hours  Serves: 6

Sprinkle 1 envelope unflavored gelatin over 1 (14-oz.) can sweetened condensed milk in a medium bowl; let stand for 5 minutes. Bring 2 cups milk to a simmer. Slowly whisk into gelatin mixture with 1/2 cup Raley’s Canned Pumpkin and 1 tsp. each: vanilla extract and McCormick Pumpkin Pie Spice. Pour into six 1/2 pint canning jars or dessert dishes and refrigerate for several hours or until firm. Top with whipped cream and toasted sliced almonds, if you like.