Pumpkin Pie Panna Cotta Tart
A tart with a spiced oatmeal cookie crust filled with a chilled pumpkin pie panna cotta.
Ingredients
| 7 oz | 200 g | Pillsbury refrigerated brown sugar oatmeal cookie dough (crust) |
| 1 tsp | 5 ml | pumpkin pie spices (crust) |
| 1/2 tsp | 2.5 ml | unflavored Knox gelatin |
| 1/4 cup | 60 ml | milk (to bloom gelatin) |
| 1/2 cup | 120 ml | heavy cream |
| 1/2 cup | 120 ml | milk |
| 1/2 cup | 120 ml | pumpkin puree |
| 1/4 cup | 60 ml | brown sugar |
| 1 tsp | 5 ml | pumpkin spice |
| — | whipped cream for topping (optional) | |
| — | pumpkin spices for dusting (optional) |
Instructions
Prep Time: 20 min. Cook Time: 15 min. Total Time: 5 hr.
Crust
- Mix the dough with the pumpkin spices and press evenly on the bottom and the sides of a 14x4 tart pan.
- Refrigerate for 10 minutes while the oven reaches 350F.
- Bake the crust for 10 minutes. It will puff a little, but no worries.
- Remove the tart from the oven and let cool completely. When cooled, with your fingers press against the puffed oatmeal tart crust to deflate it.
Pumpkin pie panna cotta 5. In a medium size saucepan, sprinkle the gelatin over 1/4 cup milk. Let stand at room temperature for 3-5 minutes. 6. Meanwhile prepare the pumpkin mixture. 7. In a mixing bowl add the heavy cream, the remaining 1/2 cup milk, the pumpkin puree, the brown sugar and the pumpkin spice. Whisk to combine. Make sure there are no lumps. 8. Pour the pumpkin mixture over the gelatin and cook, over low heat for about 5 minutes or until it reaches boiling point, stirring occasionally. 9. Remove from the heat and pour the pumpkin pie panna cotta in the oatmeal tart crust and chill for few hours until set. 10. Before serving, decorate with the whipping cream and/or dust a little more pumpkin spices. 11. Serve cold.