1/4 cup cold water
2 teaspoons unflavored gelatin
3 cups heavy whipping cream
1/2 cup sugar, or more to taste
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
1 teaspoon ginger
1-1/2 teaspoons vanilla extract
8 ounce container sour cream
1 cup pureed canned pumpkin
Pinch of salt
1. Put the cold water in a cup, and sprinkle in the gelatin. Let stand for 5 minutes. Using a medium-sized saucepan, warm the cream along with the salt, sugar, nutmeg, allspice ginger, and vanilla. Bring the mixture to a slight simmer over medium heat then whisk in the gelatin until thoroughly dissolved. Remove the cream from the and let stand for about 10 minutes.
2. Place the sour cream and pumpkin in a mixing bowl. Gently whip in the warm cream, a bit at a time, until it’s smooth. Taste for sweetness, if necessary add in more sugar 1/2 teaspoon at a time. Pour out the panna cotta into molds or ramekins or your favorite cups. Fill each one 3/4 full with the cream. Chill overnight or longer.
3. You may present the pumpkin panna cotta by turning out onto plates (release by warming the sides of the mold) or enjoy them right out of their ramekins. Top with a dollop of whipped cream and serve. Enjoy!