Pumpkin Panna Cotta is a silky, creamy fall dessert that puts a seasonal twist on classic Italian panna cotta. Easy to make yet effortlessly elegant, this velvety dessert melts in your mouth with warm pumpkin spice flavor in every bite.
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A Twist on Panna Cotta
When autumn rolls, pumpkin desserts take center stage. While pumpkin pie is a classic go to, sometimes you want a dessert that feels extra special, elegant, yet so simple to make.
This is an effortless dessert with only 15-20 minutes of active preparation time. Because it needs to chill in the refrigerator, it is the ultimate make ahead dessert for stress free hosting. A fantastic option for guests with dietary restrictions without sacrificing any flavor or texture.
Ingredients
Pro Tip
Running the warm cream mixture through a fine-mesh sieve removes any undissolved gelatin bits or pumpkin strands, guaranteeing a silk like texture.
Pumpkin Panna Cotta
Ingredients
- 1 ½ teaspoons unflavored gelatin (5g)
- ½ cup whole milk (120ml)
- 1 ½ cups heavy cream (360ml)
- 1 cup pumpkin puree (239g)
- 2 Tablespoons light brown sugar packed, (28g)
- 2 Tablespoons maple syrup (42g)
- 1 teaspoons cinnamon
- ¼ teaspoon ginger
- Pinch of ground cloves
- Pinch of allspice
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest optional for a hint of flavor
Optional toppings: whipped cream, crushed gingersnaps, maple syrup
Instructions
- Bloom the gelatin by mixing the unflavored gelatin with the milk. It will be lumpy. Set aside.
- In a heavy bottom pan, add the remaining ingredients, except the vanilla extract and orange zest. The heavy cream, pumpkin, brown sugar, maple syrup and all the dry spices.
- Heat on low while whisking and stirring often. Do not let the bottom burn. Let it cook gently for about 10 minutes. Do not walk away.
- Just before it boils, take it off the heat, as panna cotta should never boil. Whisk the bloomed gelatin mixture into the saucepan.
- Return to low heat for 1 to 2 minutes while whisking until the gelatin is fully dissolved. Pour in the vanilla extract and orange zest if using.
- If the panna cotta is not smooth, you may want to run it through a fine mesh strainer before pouring into the panna cotta dessert cups or favorite ramekins.
- Place into your refrigerator uncovered. It should be left undisturbed for at least 4 hours. Thereafter, the panna cotta should be set with a soft jiggle in the center.
- Serving: Just before serving, top with a swirl of whipped cream, crushed gingersnaps and a tiny bit of maple syrup drizzle.
Notes
- Gelatin - I used beef unflavored gelatin
- Spices: Skip the individual spices and substitute 1 Tablespoon pumpkin pie spice, if preferred.
- I used 5oz dessert cups which left plenty of room for whipped cream, and any other toppings without spilling over.
- The panna cotta mixture will be warm when you pour it into dessert cups, for this reason it’s recommended to use glass or other heat-resistant ramekins.
- It’s best not to top until just before serving to keep the toppings from deteriorating.
- Before putting the ramekins in the refrigerator, you may want to pop any bubbles on top with a toothpick. Leaving bubbles will set like that.
Nutrition
How to Make Pumpkin Panna Cotta
1- In a small bowl, sprinkle unflavored gelatin over cold whole milk. Stir gently to combine. The mixture will look clumpy and thick this is completely normal. Set it aside for 5 minutes to bloom.
2- In a heavy bottomed saucepan, combine heavy cream, pumpkin puree, light brown sugar, maple syrup, cinnamon, ginger, and a pinch each of cloves and allspice.
Whisk constantly to combine and cook gently for about 10 minutes. Watch closely and stir frequently so the bottom doesn't scorch. Do not bring the mixture to a boil.
3- Just as the mixture begins to steam and approach a simmer, remove the saucepan from the heat. Whisk in the bloomed gelatin mixture. Return the pan to low heat for 1 to 2 minutes, whisking continuously until the gelatin is fully melted and completely smooth. If the panna cotta is not smooth, you may want to run it through a fine mesh strainer.
4- Whisk in vanilla extract and orange zest (if using). Divide the mixture evenly into 6 heat resistant ramekins or dessert cups (4 oz to 5 oz size works best).
Place the dessert cups in the refrigerator. Leave them uncovered for at least 4 hours (or overnight) until completely set with a gentle jiggle in the center.
FAQs
Classic panna cotta is smooth, silky, and cream-forward, while pumpkin panna cotta has warm fall spices and a more creamy, softly custard-like consistency.
The most common causes are boiling the gelatin (which degrades its setting ability), using expired gelatin, or not allowing enough chill time (at least 4 full hours is required).
It is best to stick with pure pumpkin puree. Pumpkin pie mix contains added sugars and preblended spices that will throw off the sweetness and flavor balance of this recipe.
Absolutely! Panna cotta keeps beautifully in the fridge for up to 5 days. Just wait to add your whipped cream and crushed gingersnaps right before serving so the toppings stay crisp and fresh.
Cover the chilled ramekins tightly with plastic wrap once set. They can be stored in the fridge for up to 4 to 5 days, making them ideal for prepping ahead of Thanksgiving or fall dinner parties.
Panna cotta does not freeze well, as freezing breaks down the gelatin structure and alters the creamy texture. Stick to refrigeration!
Serving suggestions
Keep the panna cotta chilled until right before serving. Top each cup just before serving to keep textures fresh:
- A generous dollop or swirl of freshly whipped cream.
- A sprinkle of crushed gingersnap cookies or graham crackers for a satisfying crunch.
- A delicate drizzle of pure maple syrup or salted caramel sauce.
- A light dusting of ground cinnamon or extra orange zest for garnish.
More Fall Recipes
- Pumpkin Pie (Phyllo Crust)
- Pumpkin Jam
- Egyptian Pumpkin Pie
- Pumpkin Whipped Cream
- 2 Ingredient Pumpkin Cake
- Pecan Pumpkin Cake
- Pumpkin Bundt Cake With Cream Cheese Frosting
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