Pumpkin Pie Panna Cotta Verrine

Here's yet another fall pumpkin dessert. It's a pumpkin verrine and I do love these layers of flavor and they make such a pretty presentation. Again, the best part is you can make it the day before! I wouldn't put the crumble on until just before serving, but you can make that ahead too and just keep in a covered container. Don't want to make the pie part? Just go to your favorite market and buy one. (Costco makes a great one.) You could also use your leftover Thanksgiving pumpkin pie to make these verrines. I loved the tart smoothness of the panna cotta with the pie and the crunch of the crumble topping. Lovely combo for the holidays!

Pumpkin Pie Panna Cotta Verrine
Adapted from Jasmine Cuisine

Ingredients: 

For the panna cotta:
1/4 cup sugar
2/3 cup half and half
1 1/2 teaspoons vanilla bean paste
1 1/2 sheets of gelatin, previously rehydrated in cold water (I used 3/4 packet granules in a tablespoon cold water)
3/4 cup + 2 tablespoons of Greek yogurt

For the pumpkin filling:
15 ounces  unsweetened pumpkin puree
2 large eggs
1 large egg yolk
1 cup half and half
1 tablespoon dark rum
3/4 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon of ground mace
1/2 teaspoon ground cloves
1 pinch salt
1 pinch of pepper

For the spiced crumble:
scant 1/2 cup flour
1/4 cup brown sugar
1/4 cup of almond flour
50g cold butter into small cubes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon of ground mace
1/4 teaspoon ground cloves
1 pinch salt
1 pinch of pepper
1/2 cup chopped pecans

Method:
For the panna cotta:
Boil sugar, cream and vanilla in a small saucepan over high heat. Remove from heat, add the gelatine and leave to infuse for 10 minutes.  After the pause, stir in yogurt with a whisk, mixing well. 
Pour the cream into 6-8 pretty glasses up to a third of their height . Refrigerate and let set for at least 6 hours. 

Preheat oven to 325F. 

For the pumpkin:
In a large bowl, mix together pumpkin puree, eggs, egg yolk, cream and rum whisk . Add brown sugar, cinnamon, ginger, nutmeg, mace, cloves, salt and pepper and mix well. 
Divide the filling between 6-8 ramekins. Bake for about 45 minutes, or until filling is set. 
Cool completely on wire rack, then refrigerate at least 2 hours. 

For the spicy crumble:
Preheat oven to 400F. Place some parchment on a baking sheet.
In a large bowl, combine the flour, almonds, brown sugar, spices and butter and mix with a fork until coarse crumbs (texture of coarse sand). Add the chopped pecans. 

Spread the filling on the prepared baking sheet, not evenly, because you want clumps of different sizes. 

Bake 20 minutes (this was way too long...mine was well done in under 10 minutes) until the crumble is crisp and dark. Cool completely. Break up in uneven pieces.

To serve:
Remove the pumpkin filling ramekins with a spoon and place on the panna cotta packing well, taking care to leave a quarter empty glasses. Fill the glasses with the remaining crumble spices. 


Serve immediately or refrigerate until serving.