Pumpkin Panna Cotta

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Creamy decadent pumpkin panna cotta that is so impressive your guests will think it took hours to make. Warm fall spices, pumpkin puree, maple syrup and rich cream come together into a smooth, elegant dessert that feels restaurant worthy without the complicated process. While it takes time to chill, the hands-on time is minimal, making this an easy yet stunning dessert for fall gatherings or holiday dinners.

Prep Time5

Cook Time12

Chill Time:4

Course: Dessert

Cuisine: American

Diet: Halal

Servings: (4 oz) dessert cups

Calories: 271kcal

Author: Amira

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.

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