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The holidays at Sunriver Resort are a time to cherish our loved ones and celebrate the season's bounty! One of our favorite Northwest seasonal desserts served this year at the Christmas Day Great Hall Dinner was an incredible pumpkin panna cotta. This recipe is simple and uses only a few ingredients that you may already have in your kitchen! Happy holidays from our kitchen to yours!

Pumpkin Panna Cotta Recipe

Yield: 8

1 1/2 cups milk          

1 envelope unflavored gelatin

1 cup heavy cream

1 cup canned pumpkin

3/4 cup sugar

1/4 teaspoon ground cinnamon


Put 1/2 cup of the milk in medium saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes.

Blend remaining milk, cream, pumpkin, sugar and cinnamon in a bowl with an immersion blender.

Heat milk and gelatin mix on low heat, stirring occasionally, until gelatin dissolves.

Add cream mixture, and turn the heat to medium.

Increase to medium heat and cook, stirring occasionally, to 165F degrees.

Once it reached 165F degrees, chill until firm.

To serve, unmold or spoon onto plates or just leave the panna cotta in the ramekin.  Garnish with mace, whipped cream and toasted pepitas.

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