We have entered the season of food, friends, family and entertaining. It becomes a bit of a blur from now through New Years Day!
Over the years I’ve amassed a large collection of tableware, loving versatility and matching table settings to an occasion. My collection ranges from my Grandparent’s Haviland wedding china produced in Paris to vintage Tansferware, minimalist monochromatic white and many variations in between. The combination of place settings, serving utensils and vessels and linens all set a tone and I love playing with combinations to make a meal perfect for the occasion.
I discovered them originally for their abundant and varied styles of drink dispenser jars that I love using for making Sangria, homemade vinegar or simple herb and fruit infused iced teas. When I landed on their site I found myself in a wonderland of options for every day dining as well as seasonal entertaining, gifts and home décor. By the time I was done poking around their website two hours later I had dreamed up a Labor Day nautically themed seafood cookout, Game Day potlucks, and my favorite holiday hosting. Their selection ranges from sleek, elegant high-end with panache, to homey, rustic collections such as their Mason Jar line that make any gathering feel relaxed and familiar. They’ve expanded their gift line this year with great options for Her and for Him to include gifts for Travelers, Wine-lovers, Beer-lovers, Historians, the Executive, and more. I feel confident you will find anything you might imagine for your dining table, bar, and gift-giving needs on their website; it’s unending!
With the baking season afoot, it is the perfect time to try out some of Classic Hostess’s bakeware options. This 9 piece Bakeware Set in my favorite Lime Green was something I could not resist. Kitchen real estate is at a premium in my household for the days leading up to Thanksgiving. With many dishes to prepare and two ovens on the go, I loved the idea of creating a dessert that captures the Thanksgiving flavors but can be done ahead of time, as well as satisfy with individual portions.
One of my favorite desserts is Panna Cotta, a simple rich Italian custard. It is easy for any level of home cook expertise and can be influenced to highlight the flavor of any holiday or season. I created a lighter Pumpkin-Spice Panna Cotta in a Gingersnap Chocolate Toffee Crust. It’s easy to create and may be done the day prior to Thanksgiving to be served chilled or at room temperature. The idea of all the traditional flavors in a cooled presentation felt like a welcome dessert to over-full holiday stomachs! A perfect dessert to celebrate the season.
Pumpkin-Spice Panna Cotta in a Gingersnap-Toffee Crust
Ingredients
Ingredients for Gingersnap-Toffee crust:
- 4 cups Gingersnap cookies (gluten-free or with gluten)*
- 5-1.4 ounce /39 gram Heath Bar candy bars
- 3 tablespoons unsalted Butter , melted
ingredients for Pumpkin-Spice Panna Cotta:
- 1 cup Whole Milk
- 1 packet Gelatin
- 1 cup Half and Half
- 1/3 cup granulated Sugar
- 1 cup Pumpkin Puree
- 1/2 teaspoon Pumpkin Pie spice
- 1/2 teaspoon Vanilla extract
Instructions
Instructions for the Gingersnap-Toffee crust:
- Preheat the oven to 325 degrees. Lightly butter 6-1 cup volume ramekins.
- Add gingersnaps to the bowl of a food processor and pulse until making sand-like crumbs. Add Heath Bars and pulse until they too have turned into small crumbs.
- While the food processor is running, drizzle melted butter into the crumbs to fully combine. The mixture will have a texture of lightly wet sand.
- Scoop 1/2 cup into each ramekin and press into a crust covering the bottom and sides of the ramekin evenly.
- Place all prepared ramekins on a baking sheet and bake in the oven for 10 minutes for the crust to set. Remove and allow to cool to room temperature on a cooling rack.
Instructions for Pumpkin-Spice Panna Cotta:
- In a small bowl pour 3 tablespoons of the whole milk and the contents of the gelatin packet. Stir to combine. Set aside.
- Place all the cooled ramekins with the crust onto a baking sheet. This will stabilize the finished panna cotta to be chilled in the refrigerator. Set aside.
- In a blender combine the remaining whole milk, Half and Half, sugar, pumpkin puree, pumpkin pie spice and vanilla extract. Pulse to fully combine.
- Pour the pumpkin mixture into a medium saucepan. Heat over medium-low heat, stirring frequently, until the sugar fully dissolves.
- Add the milk-gelatin mixture (which will be solid) to the saucepan, whisking to blend in. Stir constantly for an additional 2 minutes to ensure all ingredients have blended well.
- Remove from heat and pour panna cotta into the ramekins (approximately 1/2 cup per ramekin). Place the ramekins on the baking sheet into the refrigerator and chill for 3-4 hours, or until fully set.
- The panna cotta may be covered and chilled overnight, then served chilled or allowed to come to room temperature before serving.
Notes
Nutrition
Loren says
I made the 6 Oz and 8 Oz sizes and both came out great! My husband said he likes it better than pumpkin pie. It’s really tasty! I think this recipe would be easy to adapt for a pie pan as the filling it really like a pudding and should set the same no matter what size you make it. Maybe next time I’ll do that and see how it comes out. I’d add a picture of what I made if I could figure out how or if it’s possible.
Toni Dash says
I’m so glad both you and your husband enjoyed it Loren! Happy Thanksgiving.
Currently we don’t have a way to upload reader photos but I love that idea and will speak to my tech team about that!
Loren says
I plan on making these for thanksgiving but I realize your recipe calls for 1 cup ramekins and I only have 1/2 cup ramekins. How would you suggest I modify the recipe other than halving all the ingredients? Thank you! 😊
Toni Dash says
If you’ll be making the same amount but in smaller ramekins the only step you *should* need to alter may be the baking time of the crust. Unfortunately since I’ve only made the recipe as written I can’t advise on an exact time. I’d begin to check them around 6-7 minutes so they do not overcook.
Otherwise I wouldn’t think anything else would need to be altered.
Good luck! Do let me know how they turn out!
Loren says
Thank you! I will. They will also be lower in calorie making them half the size so there is more room to try another dessert, or not, if trying to be “good.” 😉
Toni Dash says
Totally understand that! I’m also making a spinach and pear salad this year fir the same reason 😉
wendy says
If I need to double it, would it be better to make two batches, or will it be ok all in one? I was hoping to put it in one large round tart pan as well, but it looks like that might be risky.
Toni Dash says
Hi Wendy. I’ve only made the recipe as written so I’m unsure about doubling it in one batch. And no I don’t recommend making a different configuration of the recipe. If you have time to experiment before you need to serve it, I would definitely say to do so. I would hate for you to make this for Thanksgiving and find it really does not translate to a different form of the recipe. Please do let me know if you make it like a tart how it works!
Cindy says
What do you think about if I made it in a rectangular tart pan/ Also, I only got 4 bars, will that be ok?
Cindy
Thanks
Toni Dash says
Hi Cindy. Typically Panna Cotta is made in individual servings and turned out to be served. This dessert is really designed to be scoopable so I don’t have any idea if putting it into a larger format would yield a result that would work well to cut it into pieces. It is not something I personally would do but if you have the time to experiment do let me know how it turns out (I personally would not plan it for something like Thanksgiving without experimenting with it first in the event it does not turn out well). Additionally I don’t know about the volume conversion of this 6 ramekin recipe to a rectangular tart pan (which come in many sizes).
As for using fewer Heath Bars, the number I included provided a balance of gingernap and chocolate toffee flavors. If you use fewer Heath Bars the gingersnap flavor may overwhelm the toffee so you may not taste it.
My personal recommendation is to follow the recipe as written for an assured result.
Good luck!
Nataly Carbonell says
I love fall baking!♥
Debbie Jackson says
I love fall baking with the apples and pumpkins and other fruits and veggies from our garden and orchard. I love the smells in the house and the tastes.
Carolyn g says
I love fall baking!
costana hornbaker says
I love fall baking!
Susan Christy says
I love fall baking!