Light Pumpkin Panna Cotta

Ingredients

• 1 can pumpkin
• ½ cup half & half
• 2 cups almond milk
• 1¼ teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• ¼ teaspoon salt
• ¼ cup agave nectar
• 1 teaspoon vanilla extract
• 1 envelope gelatin

Instructions

1. 1
   Combine pumpkin, almond milk, cinnamon, ginger, nutmeg, cloves and salt in a small saucepan. Add agave nectar and bring to a simmer.
2. 2
   Meanwhile, sprinkle gelatin over half and half, let sit to bloom for 5 minutes.
3. 3
   Add to heated mixture, stirring to dissolve. Add vanilla to pumpkin mixture then pour into dessert dishes or martini glasses.
4. 4
   Refrigerate at least four hours or overnight. Serve with a small dollop of whipped cream or non-dairy topping.