This Pumpkin Panna Cotta is a creamy and sweet treat that’s perfect for fall! With pumpkin puree and warm spices, it’s like having dessert and a cozy hug at the same time.
Honestly, it’s so easy to whip up, you might find yourself making it for every gathering. Top it with whipped cream, and watch everyone go back for seconds—I’ve seen it happen! 😄
Key Ingredients & Substitutions
Heavy Cream: This gives the panna cotta its rich and creamy base. If you’re looking for a lighter version, you could use half-and-half, but the texture will be less luxurious. For dairy-free options, coconut cream is a great choice!
Pumpkin Puree: Canned pumpkin puree is convenient and consistent, but fresh pumpkin works beautifully as well. Just make sure it’s well-cooked and pureed smooth. If you’re in a pinch, sweet potato puree can also substitute for a different, yet delicious flavor.
Pumpkin Pie Spice: This blend adds fabulous warmth. If you don’t have it, mix together cinnamon, nutmeg, and ginger. I love adding a little bit of allspice too for an extra kick!
Granulated Sugar: You can switch this out for brown sugar if you want a richer flavor. Honey or maple syrup can also be used, but adjust the quantities to taste since they’re sweeter than regular sugar.
What’s the Best Way to Bloom Gelatin?
Blooming gelatin is crucial for a super smooth panna cotta. Here’s how to do it perfectly:
- Sprinkle the gelatin over cold water in a small bowl and let it sit for 5-10 minutes. This allows the gelatin to soak up the water and become a gel.
- Make sure you aren’t using boiling liquids for this process; it may curdle when added to the mixture.
- Once bloomed, stir it into your warm pumpkin mixture until fully dissolved for a silky texture.
Getting this step right is key to avoiding any lumps or graininess in your panna cotta!
How to Make Pumpkin Panna Cotta
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 2 teaspoons pumpkin pie spice
- 1 tablespoon pure vanilla extract
- 2 1/4 teaspoons (1 envelope) unflavored gelatin powder
- 1/4 cup cold water (for blooming gelatin)
Optional Garnish:
- Whipped cream
- Candied pecans or walnuts
- Pumpkin seeds
- Ground cinnamon or pumpkin pie spice
How Much Time Will You Need?
This delicious dessert takes about 10 minutes of prep time and then needs at least 4 hours to chill in the fridge. So, plan for a total of around 4 hours and 10 minutes, depending on how long you let it set. Well worth the wait for such a creamy treat!
Step-by-Step Instructions:
1. Bloom the Gelatin:
In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5-10 minutes to allow the gelatin to bloom, which means it will absorb the water and swell up. This step is super important for a smooth panna cotta!
2. Prepare the Pumpkin Mixture:
In a medium saucepan, mix the heavy cream, whole milk, granulated sugar, pumpkin puree, and pumpkin pie spice. Heat this mixture over medium heat, stirring often, until it is hot but not boiling. You want it warm enough to dissolve the sugar and gelatin, but a rolling boil is a no-go!
3. Add Vanilla and Gelatin:
Once your mixture is hot, remove the saucepan from the heat. Now, stir in the pure vanilla extract. Right after that, add your bloomed gelatin, whisking until fully dissolved and combined. This will ensure every bite is smooth!
4. Pour Into Glasses:
Carefully pour the pumpkin panna cotta mixture into serving glasses or ramekins. Allow them to cool at room temperature for a bit. No need to rush this part; just let them chill out for about 20-30 minutes.
5. Chill and Set:
After they have cooled, transfer the glasses to the fridge. Let them chill for at least 4 hours, or until they’re fully set and firm. When it’s time to serve, you want each panna cotta to hold its shape perfectly.
6. Garnish and Enjoy:
Before you serve, top each panna cotta with a dollop of whipped cream, sprinkled with candied nuts, pumpkin seeds, or a sprinkle of ground cinnamon or pumpkin pie spice. This adds both flavor and a gorgeous presentation. Now, it’s time to enjoy!
This Pumpkin Panna Cotta is beautifully creamy and smooth, with the flavors of fall in every bite. Perfect for cozy gatherings or a special dessert any time of the year!
Can I Use a Different Sweetener?
Yes! You can substitute granulated sugar with brown sugar for a deeper flavor. Alternatively, honey or maple syrup can also work, but remember to reduce the amount since they are sweeter than regular sugar.
Can I Make This Dairy-Free?
Absolutely! Replace the heavy cream and whole milk with full-fat coconut milk or almond milk. For the best texture, stick to creamier plant-based options.
How to Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Just make sure to keep the garnishes separate until you’re ready to enjoy!
Can I Use Pumpkin Pie Filling Instead of Puree?
While you can use pumpkin pie filling, keep in mind that it typically contains added sugars and spices. If using it, you may want to reduce the sugar in your recipe to prevent it from getting too sweet.
