Ingredients:
Crust:
7 oz Pillsbury refrigerated brown sugar oatmeal cookie dough
1 tsp pumpkin pie spices
Pumpkin Pie Panna Cotta:
1/2 tsp unflavored Knox gelatin
1/4 cup milk
1/2 cup heavy cream
1/2 cup milk
1/2 cup pumpkin puree
1/4 cup brown sugar
1 tsp pumpkin spice
whipped cream for topping (optional)
pumpkin spices for dusting (optional)
Directions and Steps:
Crust:
1.Blend the batter with the pumpkin flavors and press uniformly on the base and the sides of a 14X4 tart container .
2.Refrigerate for 10 minutes while the stove achieves 350F.
3.Prepare the covering for 10 minutes. It will puff a bit, yet no stresses.
4.Expel the tart from the broiler and let cool totally. Whenever cooled, with your fingers press against the puffed oats tart covering to collapse it.
Pumpkin pie panna cotta:
5.In a medium size pan, sprinkle the gelatin more than 1/4 container drain. Let remain at room temperature for 3-5 minutes.
6.Then set up the pumpkin blend.
7.In a blending dish include the substantial cream, the rest of the 1/2 container drain, the pumpkin puree, the dark colored sugar and the pumpkin flavor. Rush to consolidate. Ensure there are no bumps.
8.Pour the pumpkin blend over the gelatin and cook, over low warmth for around 5 minutes or until the point when it achieves breaking point, mixing incidentally.
9.Expel from the warmth and pour the pumpkin pie panna cotta in the cereal tart outside and chill for couple of hours until set.
10.Before serving, design with the whipping cream as well as tidy somewhat more pumpkin flavors.
11.Serve frosty.