Pumpkin Panna Cotta With Maple Drizzle
Nonstick cooking spray
3 1/2 cups half-and-half
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons turbinado sugar
1 cup unsweetened canned pumpkin purée
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon pure vanilla extract
2 cups tablespoons plus ½ maple syrup for serving, divided
2 packets (1/4-ounce each) powdered gelatin
1/2 cup whole milk
1/2 cup coarsely chopped, toasted pecans
Grease ramekins, bowl or mold with cooking spray.
Combine half-and-half, sugars, pumpkin purée, cinnamon, nutmeg and cardamom in a medium saucepan and whisk to blend over medium-high heat.
Cook until mixture comes to the scalding point.
Set aside 5 minutes to soften gelatin.
Pour into a bowl or pitcher.
Drizzle each serving with maple syrup and sprinkle with pecans.