Step 1

Bloom the gelatin: add the water to a small bowl. Sprinkle the gelatin powder evenly across the top. Use a spoon to gently press down any floating powder to make sure it's fully submerged. Let it sit for 5 to 10 minutes to bloom. When done blooming, the gelatin should be a soft, jelly-like consistency.

Step 2

Heat the panna cotta base: in a medium saucepan, combine the whole milk, pumpkin purée, cane sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt, whisking between each addition. Warm the mixture over medium heat until hot, but do not allow it to boil. Whisk occasionally to ensure the sugars are fully dissolved and the mixture is uniform. It is done when small bubbles start to form along the edges. Remember, never let the mixture reach a boil.

Step 3

Add the gelatin and heavy cream: remove the saucepan from the heat. Add the bloomed gelatin into the warm panna cotta base. Whisk until the gelatin is fully dissolved and the mixture is smooth. Then slowly pour in the heavy cream while whisking continuously until well combined.

Step 4

Strain: pour the mixture through a fine mesh strainer into a large bowl or measuring cup. I prefer using an 8-cup measuring cup so it's easier to pour into serving glasses later on.

Step 5

Place in an ice bath: make an ice bath by filling a large bowl halfway with ice and water. Place the bowl containing the panna cotta mixture inside of the ice bath, ensuring no ice water spills inside. Whisk gently every few minutes to evenly distribute the gelatin and prevent the pumpkin and spices from settling at the bottom. Continue until the mixture reaches 55℉ to 60℉ (13℃ to 16℃) using an instant-read thermometer, which takes about 15 minutes. When ready to remove from the ice bath, the mixture should be an orange color throughout and thickened but pourable. A few minutes after whisking, the pumpkin and spices should remain evenly distributed throughout the mixture without settling to the bottom.

Step 6

Pour into glasses, chill, and garnish: slowly pour the panna cotta mixture into individual serving glasses. Cover and refrigerate for at least 6 hours, but it's best if chilled overnight. When ready, the panna cotta will be firm yet jiggle slightly when gently shaken. Garnish with a dollop of whipped cream and a sprinkle of cinnamon. Serve immediately while chilled, and enjoy!