Creating this decadent Pumpkin Panna Cotta with Salted Caramel Pecan Sauce can be a rewarding process. Follow these step-by-step instructions to make it effortlessly:

For the Pumpkin Panna Cotta:

1. Prepare Gelatin: In a small bowl, sprinkle the gelatin over the cold water. Allow it to bloom for 5-10 minutes until it thickens.

2. Heat Cream and Milk: In a saucepan, combine the heavy cream, whole milk, sugar, pumpkin puree, pumpkin spice, and a pinch of salt. Heat over medium heat, stirring until warmed and sugar dissolves, but do not let it boil.

3. Add Gelatin: Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved.

4. Add Vanilla: Stir in the vanilla extract until well combined.

5. Pour into Molds: Divide the mixture into serving cups or molds. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

For the Salted Caramel Pecan Sauce:

1. Melt Sugar: In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden brown color.

2. Add Butter: Stir in the unsalted butter until completely melted and combined.

3. Slowly Add Cream: Gradually whisk in the heavy cream, continuing to stir until the sauce is smooth.

4. Stir in Pecans and Salt: Remove from heat. Mix in the chopped pecans and sea salt. Allow to cool slightly.