Pour the water into a small bowl, then sprinkle the gelatin over it, trying not to let it clump. Let it soften for 5-10 minutes.
In the meantime, combine the milk, cream and syrup or sugar in a small saucepan and heat, stirring occasionally until small bubbles form. Do not let it boil.
Remove from heat and add the softened gelatin. Stir for a couple minutes until gelatin is fully dissolved. Then whisk in the pumpkin, vanilla, salt and cinnamon if using. Let the mixture sit for about 5 minutes, then whisk again.
If using molds, spray with non-stick spray. Glasses don’t need to be sprayed. Divide the mixture between 4 serving dishes/molds. Place in refrigerator for at least 4 hours.
To unmold, dip the mold in warm water for a minute or two. Place serving dish on top, flip over, then give a downward shake. Repeat if panna cotta doesn’t loosen.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.