Reduced-Sugar Spiced Pumpkin Panna Cotta Recipe

In a small bowl combine gelatin with 3 tablespoons cool water and let sit for 5 minutes.

In a medium saucepan combine cream pumpkin sugar stevia cinnamon and nutmeg. Bring just to a simmer take off heat and whisk in vanilla and gelatin.

Divide panna cotta mixture between 6 small cups or glasses using 1/2 cup mixture per serving. Cover and refrigerate for at least 4 hours and up to 24 hours.

For the caramel combine sugar and 1/3 cup water in a large saucepan and stir constantly over medium-low heat until sugar is completely dissolved. Increase heat to medium and cook until syrup is a very dark amber color.

Take pan off heat and stir in butter cream and salt until smooth. Let cool to room temperature.

Serve panna cotta topped with caramel and sprinkled with pecans. Cover and refrigerate any leftover caramel.