Low Fat Pumpkin Panna Cotta

Whisk together milk, Splenda Brown Sugar, low-fat buttermilk and unflavored gelatin in a medium saucepan off the heat. Let it sit for 5 minutes. In a medium bowl, whisk together Greek yogurt, pumpkin and pumpkin pie spice. Set aside. Place milk and gelatin mixture on the stovetop over medium heat. Stirring frequently, heat until milk just begins to bubble. Do not boil. Add hot milk mixture to pumpkin mixture and whisk until smooth and combined. Divide pumpkin mixture evenly among 8 4-oz ramekins or dessert cups and refrigerate for at least 1 hour (best if overnight). To serve, top each panna cotta with 1 Tbsp fat-free whipped topping. Chef Tip: You can make your own pumpkin pie spice mix by combining 1 1/2 teaspoons cinnamon with ¼ teaspoon nutmeg and ¼ teaspoon allspice. Be sure you are buying canned pumpkin for this recipe, not pumpkin pie filling.