1-Sprinkle the gelatin powder over the cold milk and let it sit for 5 minutes until it becomes gel-like.

2-In a pot, whisk together the whipping cream, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, allspice, and cloves until smooth.

3-Heat the mixture on low-medium heat, stirring occasionally, until it reaches a simmer.

4-Stir the bloomed gelatin and milk mixture into the warm cream mixture until the gelatin is completely dissolved.

5-Pour the mixture into serving glasses and refrigerate for approximately 30 minutes until set, which means it’s firm yet slightly wobbly.

6-To create layered panna cotta, pour the first layer into glasses tilted at an angle, such as propped in rice-filled bowls, and chill until set. Then rotate the glasses and add the second layer. For vanilla layers, use 300 grams milk, 300 grams whipping cream, 2 teaspoons vanilla extract, and 2 ¼ teaspoons gelatin, leaving out the pumpkin puree and spices.