This creamy Pumpkin Panna Cotta is a delightful twist on a classic dessert. Made with pumpkin puree and warm spices, it’s smooth and full of cozy fall flavors!
It’s like enjoying a slice of pumpkin pie in a fancy form! I love serving it with a sprinkle of cinnamon on top for that extra touch. Yum! 🎃
The best part? It sets in the fridge overnight, making it easy for me to prepare ahead of time. Perfect for any fall gathering or just a sweet treat at home!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and works perfectly. If you prefer fresh, just roast and blend your pumpkin until smooth. Both options bring that wonderful pumpkin flavor!
Heavy Cream & Whole Milk: This combo makes for a rich and creamy panna cotta. If you need lighter options, try using half-and-half or a dairy-free milk like almond or coconut milk, but keep in mind the texture will be slightly different.
Sugar: Granulated sugar is typically used, but you can substitute with honey, maple syrup, or agave for a different sweetness and flavor profile. Adjust the amount to taste, as these can be sweeter than sugar!
Gelatin: This is essential for setting the panna cotta. If you want a vegetarian option, try agar-agar as a substitute. Just watch the measurements carefully, as agar sets differently!
How Do I Ensure My Panna Cotta Is Creamy and Well-Set?
To avoid any graininess and achieve a smooth texture, make sure to bloom the gelatin in cold water first. This step helps the gelatin dissolve fully in the warm mixture.
- Heat the cream and milk gently until warm but not boiling. This prevents curdling and helps to mix in the gelatin smoothly.
- Straining the mixture through a fine sieve before pouring it into glasses ensures a silky texture, free of any lumps.
- Refrigerate the panna cotta long enough for it to set properly, ideally overnight. This allows the flavors to meld beautifully and results in a lovely wobble when served!
With these tips, you’ll be on your way to making a delicious and creamy Pumpkin Panna Cotta that impresses everyone!
How to Make Pumpkin Panna Cotta
Ingredients You’ll Need:
Base Ingredients:
- 1 cup pumpkin puree (preferably canned or fresh cooked)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 2 1/2 teaspoons unflavored gelatin powder (about 1 packet)
- 3 tablespoons cold water
For Toppings:
- Whipped cream, for topping
- Maple syrup or caramel sauce, for drizzling
- Toasted pumpkin seeds, for garnish
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This Pumpkin Panna Cotta recipe takes about 15 minutes of prep time, and then you’ll need at least 4 hours to chill in the refrigerator, but overnight is best. It’s simple to make, and then you can relax while it sets!
Step-by-Step Instructions:
1. Blooming the Gelatin:
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes. This step helps the gelatin dissolve properly later on.
2. Heating the Mixture:
In a medium saucepan, combine the heavy cream, whole milk, sugar, pumpkin puree, and pumpkin pie spice. Place the saucepan over medium heat. Stir occasionally until the mixture is warm but not boiling, and the sugar has fully dissolved.
3. Mixing in the Vanilla:
Once the mixture is heated, remove the saucepan from the heat and stir in the vanilla extract. This adds lovely flavor to your panna cotta!
4. Incorporating the Gelatin:
Add the bloomed gelatin into the warm pumpkin mixture. Whisk it well until the gelatin is completely dissolved and everything is smooth and well combined.
5. Straining for Smoothness:
To ensure your panna cotta has a silky texture, strain the mixture through a fine sieve into a clean bowl. This step removes any lumps and ensures perfect creaminess.
6. Pouring into Glasses:
Now, pour the pumpkin panna cotta mixture evenly into individual serving glasses or ramekins. This makes it easy to serve later!
7. Refrigerating to Set:
Cover the glasses with plastic wrap and place them in the refrigerator. Let the panna cotta chill for at least 4 hours, but overnight is preferred until it’s fully set.
8. Adding The Finishing Touch:
When you’re ready to serve, top each panna cotta with a generous dollop of whipped cream. Drizzle with maple syrup or caramel sauce, sprinkle on some toasted pumpkin seeds, and dust a little ground cinnamon or pumpkin pie spice for that festive touch!
Now it’s time to enjoy this delightful, creamy Pumpkin Panna Cotta! It’s a wonderful way to celebrate fall flavors—perfect for parties or a cozy night in.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree your pumpkin until smooth. It’s a great way to use fresh produce, and it adds a lovely, homemade touch to the panna cotta!
What Can I Use Instead of Gelatin?
If you prefer a vegetarian option, you can substitute gelatin with agar-agar. Use about the same amount, but remember to follow the package instructions, as it behaves differently from gelatin when setting.
How Long Can I Store Leftovers?
You can store any leftover panna cotta in the fridge in an airtight container for up to 3 days. Just make sure to add any toppings fresh when you’re ready to serve them!
Can I Make This Recipe Without Dairy?
Yes, you can! Substitute the heavy cream and whole milk with coconut milk or a dairy-free milk of your choice. Just ensure it has a rich consistency for the best texture in the panna cotta.
