Bloom the gelatin by mixing the envelop of gelatin with the 3 tablespoons of cold water ion a small bowl, and set aside.

Heat the heavy cream and granulated sugar in a small pan until the temperature reaches 120°F.

Then add bloomed gelatin and mix well.

Remove from heat and stir in milk.

Divide the mixture into 2 bowl and stir in the Bonne Maman Pumpkin Spice Spread into one half.

Pour the pumpkin mixture into the glasses then top with the plain mixture.

Chill in the refrigerator for 4 hours minimum.

While the panna cotta is setting up make the easy candied pumpkin seeds.

To make the pumpkin seeds

Line a baking sheet with a Silphat or a piece of parchment paper. In a frying pan over medium heat, mix the butter, brown sugar, cinnamon, salt and vanilla. Stir until combined and the brown sugar is melted. Add the pepitas and stir until well coated. Cook, staring the entire time until the seeds start to look candied and smell nutty. If the sugar crystalizes add a little water and stir the seeds well.

Then pour them out onto a single layer and let them come to room temperature. When ready to use break into chucks and add to the top of the panna cotta.

Once the panna cotta is set pour a little of the pumpkin spread on the top and smooth, then add the candied pumpkin brittle.