To start, bloom the gelatin in ¼ cup of milk for 15 minutes.
In a medium sized pot on medium low heat, whisk together milk with gelatin, remaining milk, heavy cream, brown sugar, vanilla extract, salt and canned pumpkin puree. Stir in ground ginger, clove, nutmeg and cinnamon. While whisking, bring the mixture to 205-210 degrees. Remove from heat and divide the mixture into six ramekins or any small dish of your choosing. Tap ramekin on the table once or twice to remove any air bubbles. Refrigerate to set (about 3-4 hours), wrapping them in plastic wrap as soon as they are cool. The panna cottas may be made the day prior. Remove from the refrigerator 10 minutes prior to serving and finish with a simple garnish of candied pepitas, whipped cream or a drizzle of maple syrup.