• In a medium mixing bowl, add coconut milk and gelatin.  Whisk together and let sit for 1 minute allowing the gelatin to bloom. There may be clumps of gelatin in the mix. Most of them will dissolve when the mix is heated up and any other clumps will be strained out when mix heated and ready. 
• Once gelatin blooms, whisk in pumpkin puree, vanilla extract, maple syrup and pumpkin pie spice. 
• Add mixture to a small saucepan and heat over medium low heat.  This process will dissolve the gelatin. It is very important to make sure the mixture is heated up but that it’s not boiling.  Once the mixture is brought just above lukewarm, keep whisking together until everything is dissolved. 
• Strain mixture into a measuring cup using a mesh strainer, and then pour strained mixture evenly into 4 ramekins. 
• Place in fridge to firm up for at least 4 hours.  When ready to serve, run the bottom of the ramekin under hot water to release the panna cotta. 
• Once plated, add whipped cream and a dusting of cinnamon for garnish.  Serve cold.

Vegan Pumpkin Panna Cotta

• If you would like to make this classic Italian dessert 100% vegan and plant-based, replace gelatin with agar agar. It is a vegan gelatin substitute extracted from seaweed and acts like gelatin in most recipes.