*Before starting, taste test pumpkin pie filling. If spices are too strong, use plain canned pumpkin and add your own cinnamon, ginger, and cloves at the end.
1 pint half and half
1/2 cup water + unflavored gelatine
1 can pumpkin pie filling
1/4 cup (or to taste) maple syrup
½ tsp vanilla
In ½ cup, room temperature, water add 2 tbsp unflavored gelatine. Stir with fork to break up clumps. Let sit till firm. (If not firm after a few minutes, add more gelatine and stir again.) If it holds in place when held at a 90 degree angle, it’s firm enough.
In a pot, over medium heat, add half and half (whipping cream will also work). When it starts to bubble, add geletin, whisking constantly for about 1 minute.
Add pumpkin pie filling, continue whisking for another minute. Remove from heat, add vanilla and syrup. Pour through a strainer into small dessert cups.
Refrigerate over night.