1 Can full fat Coconut Milk (15 oz)
1 T Gelatin
1/2 c Pumpkin Puree
1/2 tsp Stevia Glycerite
8 drops Pumpkin Spice Stevia
1/2 tsp Pumpkin Spice Mix
1/4 tsp Cinnamon
1/2 c Strong Coffee or 3 shots Espresso (omit if you simply want a pumpkin pie panna cotta -or switch to decaf if caffeine sensitive!)
Pinch Salt
Whipping Cream for Top

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Empty can of coconut milk into large saucepan and sprinkle even layer of the gelatin across the top. Let it with stove off for 5 minutes.
Turn burner on low-medium and start to heat up, whisking in gelatin layer. Add the rest of the ingredients. Whisk to combine well. Cook to very hot but not boiling. Remove from heat and let cool at room temp for 15 minutes or so.

Pour mix into a large pyrex measuring cup with a spout for easier pouring (might have to do in 2batches if your biggest is only 2 cups.)
Prepare cups for serving - looks great in any glass or even a cute tea cup!
Pour equally into your serving containers and move to fridge to chill. If you what a really clean line, place jar/cup into the fridge before pouring!

Chill for 4 hours to overnight (it tastes better next day!)
Top with whipped cream and a sprinkle Pumpkin Spice before serving.
If you want a Pumpkin Pie Panna Cotta simply omit the coffee.
I swear it tastes like pumpkin pie filling.
If you are dairy sensitive, it's dairy free! Just omit the whipped cream on top.

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