Bloom the gelatin by sprinkling it over ¼ cup of cold water in a small bowl. Let sit for 5–10 minutes.

Heat 1 cup of heavy cream, 1 cup of whole milk, ¼ cup brown sugar, and ¼ cup granulated sugar in a medium saucepan over medium heat until steaming, without boiling.

Incorporate 1 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, ½ teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, and a pinch of fine sea salt into the heated mixture.

Add the bloomed gelatin to the warm pumpkin cream mixture, stirring to ensure it dissolves completely.

Strain the mixture through a fine mesh strainer into a clean bowl. Let it cool for 10–15 minutes at room temperature.

Pour the mixture into ramekins or dessert cups. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Serve by unmolding the panna cotta, topping with whipped cream, crushed cookies, nuts, and maple syrup.