Download ImagePumpkin Cinnamon And Coconut Milk Pannacotta Sweetened With Maple Syrup Ingredients1 – 14 oz can unsweetened coconut cream1 1/2 cup heavy cream1⁄2 cup maple syrup1 cup canned pumpkin purée1 tsp vanilla extract1⁄4 teaspoon cinnamondash salt2 1⁄2 tsp powdered gelatin4 Tbs waterFor DecoratingFigsPumpkin seeds or Candied nuts(We used Trader Joe’s candied pumpkin seeds)Honey to drizzleDirections1. Pour coconut milk, cream, pumpkin purée, vanilla and maple syrup into a medium saucepan. Stir in cinnamon and salt. Bring to a simmer over low heat.2. Place the water in a very small bowl, sprinkle the gelatin over the water to “bloom” .3. When the pumpkin mixture comes to a simmer, let simmer for 2 minutes, then stir in the gelatin and water mixture. Whisk well. Simmer an additional 2 minutes.4. Pour into serving dishes, refrigerate until ready to serve. At least 5 hours.5. Top with any variety of fruit or pumpkin seeds, candied nuts or whipped cream. Drizzle honey over the top. Serve. Source : www.instagram.com