In a heavy medium saucepan, add the milk then sprinkle the gelatin powder over the top. Let it stand for 3 to 5 minutes to soften the gelatin and allow it to bloom.

Over low heat, whisk the milk and bloomed gelatin until the gelatin dissolves for about 5 minutes. Do not let the milk boil. Remove from heat if necessary.

Next, add the cream, pumpkin, honey, sugar, pumpkin pie seasoning and salt to the gelatin mixture. Stir the pumpkin mixture until the sugar dissolves and it comes to a soft boil, about 5-8 minutes. Watch carefully so it does not boil over. Remove from the heat and strain through a fine sieve.

Pour the panna cotta mixture into 6 silicone molds or serving bowls, ramekins, or glasses depending on how you want to serve these. We used 3-4 inch silicone molds and turned the panna cotta out onto a plate to serve. You can serve in a glass if desired. Allow the mixture to cool slightly at room temp (about 10-15 minutes) then refrigerate until set for at least 2 hours, ideally for 4 hours.

While the panna cottas are cooling, make your caramel sauce.

Heat sugar in a heavy bottom, high sided saucepan (stainless steel) on a medium heat. If possible, try not to use nonstick pans for this recipe. Stir constantly with a high heat resistant spatula. The sugar will form clumps and eventually melt into a thick nice amber color. PLEASE BE CAREFUL it will be extremely hot!

Once the sugar has melted and browed, immediately stir in butter until melted and well combined.

Next, very slowly stir in ½ cup of heavy cream. Since the heavy cream is colder, it will rapidly bubble. If you are nervous about the bubbling, wear an oven mitt while pouring.

Once combined, remove the caramel sauce from the heat and stir in the salt. Allow the caramel to slightly cool down before using, it will thicken once cooled. Store in an airtight container in the refrigerator for up to one month.

In a small saucepan over medium low heat, add brown sugar, water, and cinnamon. Stir to combine.

Cook sugar mixture until the surface bubbles (approximate 3-5 minutes) and all the sugar has dissolved.

Reduce heat to low and add pecans and a pinch of salt. Stir until pecans are coated completely. Continue cooking pecans for another 2-3 minutes.

Spread pecans out onto a parchment lined baking sheet and allow to cool completely at room temperature.

Store pecans in an airtight container. Add several to each panna cotta for serving.