This pumpkin panna cotta is rich, creamy, and delicious! A classic Italian dessert, it's made with authentic pumpkin, warm spices, and cream. It's the perfect dessert for any occasion, whether you need a sweet treat for a holiday party, or you enjoy nostalgic, pumpkin spice flavors year round!
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What is panna cotta? Panna cotta is an Italian dessert, made from cream, sugar, and gelatin. It's similar to a custard, with a bouncy texture that melts in your mouth! Panna cotta originates from the Piedmont region of Italy, where my Italian family has roots. I enjoy it year round, so I had to make this holiday version infused with pumpkin spice flavors. It tastes just like pumpkin custard pie, but with a satisfying structure and jiggle!
Panna cotta may seem complex, but it's surprisingly straightforward with the right guidance. My recipe simplifies the process, providing a detailed, step-by-step guide for success. Unlike other recipes that might yield a layered or uneven texture, mine solves a common challenge: preventing the pumpkin and spices from settling at the bottom during cooling. In this recipe, I'll teach you my method of using a simple ice bath, ensuring an even and smooth panna cotta every time!
I love to serve this pumpkin panna cotta during the holidays, alongside my old fashioned Thanksgiving dressing and cranberry sauce with dried cranberries. It also goes great with hearty Italian meals like tagliatelle bolognese and mushroom pappardelle. If you're looking for more Italian pumpkin desserts, you'll love these pumpkin biscotti and pumpkin tiramisu. For more Italian custards, check out this creamy salted caramel budino and chocolate budino!
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Ingredients
Ingredient Notes
- Unflavored gelatin powder: this gives the panna cotta structure and jiggle. "Gelatin" should be the only ingredient. Gelatin is characterized by it's bloom strength, which measures its firmness after setting. This panna cotta works best with a bloom strength of 225, which is enough structure to account for the pumpkin purée. Knox gelatin is a common brand with a bloom strength of 225. Whenever it's available, I prefer to use a grass-fed, beef gelatin because I like that it comes from a single animal source, has a clean taste, and yields an unbelievably smooth texture.
- Pumpkin purée: it's important to use pumpkin purée and not pumpkin pie mix. The only ingredient should be "pumpkin." In my experience, pumpkin purée has the most authentic flavor. It also avoids unwanted additives and sweeteners that may be found in a pumpkin pie mix.
- Heavy cream: it should be room temperature so it doesn't curdle when added to the hot panna cotta base. I prefer using a product with "cream" as the only ingredient, avoiding those that contain gums, thickeners, and artificial ingredients. In my opinion, this has the best flavor and texture. I love using grass-fed cream for it's richness and it may have higher levels of omega-3 fatty acids.
- Whipped cream: this is optional for the garnish. A dollop of whipped cream enhances the flavor, making it taste like pumpkin custard pie! I love using my homemade whipped cream dispenser recipe to add a perfect dollop on top.
See recipe card for quantities.
Substitutions and Variations
- Use gelatin sheets instead: also known as leaf gelatin, it can be used instead of the gelatin powder. The recipe card will explain how to make this substitution.
- Use a pumpkin spice mix: you can use a pre-made pumpkin spice mix instead of adding the spices separately.
- Add different toppings: instead of the whipped cream, you can use a different garnish. I love drizzling a salted caramel sauce on top, using the recipe in my salted caramel budino. You can also sprinkle some chopped nuts for a hint of texture. Chopped pecans or air fryer roasted peanuts would be delicious!
Instructions
Step 1: sprinkle the gelatin powder evenly over a small bowl of water (image 1a). Use a spoon to gently press down any floating powder to make sure it's fully submerged. Then let the gelatin sit for 5 to 10 minutes to bloom. When done, it will be a soft jelly-like mass (image 1b).
Step 2: in a medium saucepan, combine the whole milk, pumpkin purée, cane sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt, whisking between each addition. Warm the mixture over medium heat until small bubbles form along the edges (image 2), but never let it boil. Whisk occasionally to ensure the mixture is uniform and the sugar dissolves.
Step 3: remove the saucepan from the heat and add the bloomed gelatin. Whisk until the gelatin is fully dissolved. Then slowly whisk in the heavy cream until well combined (image 3).
Step 4: pour the mixture through a fine mesh strainer into a large bowl or measuring cup (image 4). I prefer using an 8-cup measuring cup so it's easier to pour into serving glasses later on.
Step 5: put the panna cotta mixture in an ice bath. Whisk gently every few minutes to keep the ingredients evenly distributed. Observe the transformation: image 5a shows the mixture appearing light in color, when the pumpkin and spices have sunk to the bottom. Image 5b shows when it's ready to remove from the ice bath - an even mixture with an orange color throughout. This occurs when it cools between 55°F - 60°F (13°C - 16°C) using an instant-read thermometer, at which point it should be thick but pourable.
Step 6: slowly pour the panna cotta mixture into serving glasses (image 6a). Cover and refrigerate for at least 6 hours, but it's best chilled overnight. When ready, the panna cotta will be firm yet jiggle slightly when gently shaken. Garnish with a dollop of whipped cream and sprinkle of cinnamon (image 6b). Serve immediately while chilled, and enjoy!
Storage & Make Ahead
Leftover pumpkin panna cotta can be covered and stored in the refrigerator for up to 5 days. I don't recommend freezing this dessert because ice crystals can form, giving it a grainy and rubbery texture.
You can make this recipe ahead of time. Cover the panna cotta and store in the refrigerator. Serve within 5 days.
See the USDA Leftovers and Food Safety guide for more information on how to handle leftovers safely.
Expert Tips
- When heating up the panna cotta base, never let it boil. This can cause the milk to curdle, leading to a lumpy or grainy texture. Overheating can also break down the gelatin, reducing its thickening power and preventing the panna cotta from setting properly.
- Add the heavy cream at the end, after the pan is removed from the heat and the gelatin is mixed in. High heat can cause the fat in heavy cream to separate, creating an oily texture. Adding the cream at a lower temperature prevents this, ensuring a velvety and smooth finish.
- Cool the panna cotta in an ice bath before pouring into serving glasses to refrigerate. This crucial step prevents the panna cotta from separating into layers as it cools. It allows the mixture to set slowly and evenly, ensuring that the denser pumpkin and spices remain evenly distributed, rather than sinking to the bottom.
FAQ
Your panna cotta likely separated because it did not cool down properly, causing denser ingredients like the pumpkin and spices to settle at the bottom. To prevent this, cool the mixture in an ice bath, before pouring into serving glasses to refrigerate. This allows it to thicken slightly and set evenly. Occasionally whisking during cooling helps to distribute the ingredients. It will be ready when it reaches a temperature between 55°F - 60°F (13°C - 16°C), is an orange color throughout, and is thickened yet pourable. I recommend using an instant-read thermometer to monitor the temperature. Here is a photo comparison demonstrating the difference: without an ice bath, the ingredients separate into layers. With an ice bath they remain evenly mixed throughout the panna cotta.
It's possible that your panna cotta did not set because the gelatin wasn't properly bloomed or dissolved. Ensure the gelatin is evenly sprinkled over cold water and allow it to sit for 5 to 10 minutes to bloom into a jelly-like substance. The panna cotta mixture should never reach a boil, because high temperatures can degrade gelatin, yielding a panna cotta that is too soft. Make sure the gelatin is fully dissolved in the panna cotta mixture before adding the heavy cream. Also, the panna cotta needs enough time to set. It should chill for at least 6 hours, but it's best when chilled overnight.
Related
Looking for more pumpkin desserts? Try these recipes:
Pairing
These are my favorite dishes to serve with pumpkin panna cotta:
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Recipe
Pumpkin Panna Cotta
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Ingredients
- ¼ cup cold water
- 1 tablespoon unflavored gelatin powder (0.25 ounce)*
- 1 cup whole milk
- 1 cup pumpkin purée *
- ½ cup cane sugar
- ¼ cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (plus more for garnish)*
- ½ teaspoon ground nutmeg *
- ¼ teaspoon ground ginger *
- ¼ teaspoon ground cloves *
- ¼ teaspoon kosher salt
- 2 cups heavy cream (room temperature)
- whipped cream (optional; for garnish)
Instructions
- Bloom the gelatin: add the water to a small bowl. Sprinkle the gelatin powder evenly across the top. Use a spoon to gently press down any floating powder to make sure it's fully submerged. Let it sit for 5 to 10 minutes to bloom. When done blooming, the gelatin should be a soft, jelly-like consistency.
- Heat the panna cotta base: in a medium saucepan, combine the whole milk, pumpkin purée, cane sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt, whisking between each addition. Warm the mixture over medium heat until hot, but do not allow it to boil. Whisk occasionally to ensure the sugars are fully dissolved and the mixture is uniform. It is done when small bubbles start to form along the edges. Remember, never let the mixture reach a boil.
- Add the gelatin and heavy cream: remove the saucepan from the heat. Add the bloomed gelatin into the warm panna cotta base. Whisk until the gelatin is fully dissolved and the mixture is smooth. Then slowly pour in the heavy cream while whisking continuously until well combined.
- Strain: pour the mixture through a fine mesh strainer into a large bowl or measuring cup. I prefer using an 8-cup measuring cup so it's easier to pour into serving glasses later on.
- Place in an ice bath: make an ice bath by filling a large bowl halfway with ice and water. Place the bowl containing the panna cotta mixture inside of the ice bath, ensuring no ice water spills inside. Whisk gently every few minutes to evenly distribute the gelatin and prevent the pumpkin and spices from settling at the bottom. Continue until the mixture reaches 55℉ to 60℉ (13℃ to 16℃) using an instant-read thermometer, which takes about 15 minutes. When ready to remove from the ice bath, the mixture should be an orange color throughout and thickened but pourable. A few minutes after whisking, the pumpkin and spices should remain evenly distributed throughout the mixture without settling to the bottom.
- Pour into glasses, chill, and garnish: slowly pour the panna cotta mixture into individual serving glasses. Cover and refrigerate for at least 6 hours, but it's best if chilled overnight. When ready, the panna cotta will be firm yet jiggle slightly when gently shaken. Garnish with a dollop of whipped cream and a sprinkle of cinnamon. Serve immediately while chilled, and enjoy!
Video
Notes
- Gelatin: this recipe does best with a gelatin bloom strength of 225. Knox gelatin is a common brand with a 225 bloom strength. You can substitute the powder with 4 gold gelatin sheets. In step 1 of the recipe, soak the sheets in cold water for 5 to 10 minutes. When bloomed they should be soft, but not dissolved. In step 3 of the recipe, gently squeeze the sheets to remove excess water before adding them to the panna cotta base.
- Pumpkin purée: it's important to use pumpkin purée and not a pumpkin pie mix. The only ingredient should be "pumpkin."
- Cinnamon, nutmeg, ginger, cloves: instead of using these spices separately, you can use 2 teaspoons of pumpkin spice mix.
- Heavy cream: it's important that the heavy cream is room temperature so it doesn't curdle when added to the warm panna cotta base.
- Garnish: I love garnishing with my homemade whipped cream dispenser recipe because it adds the perfect dollop on top. You could also drizzle a salted caramel sauce on top, I love using the recipe from my salted caramel budino. Chopped nuts like pecans or air fryer roasted peanuts are also delicious!
- Equipment: I recommend using an instant-read thermometer for best results. This ensures you get the panna cotta mixture to the right temperature before removing it from the ice bath.
- Storage: the panna cotta can be covered and stored in the refrigerator for up to 5 days. I don't recommend freezing because the texture can become grainy.
- Make ahead: you can make this recipe ahead of time, storing the panna cotta covered in the refrigerator. Serve within 5 days.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
Kate Nugent says
This is divine. Tastes just like pumpkin pie, but lighter and oh, so silky. I saw no need to strain the liquid, and was so busy cooking everything else for Thanksgiving that I forgot about the ice bath and immediately poured the custard into eight dessert glasses - probably 4 oz each - and put them in the back of the refrigerator. They were perfect six hours later. This will be a go-to for Thanksgiving from now on!
Maria D'Errico says
Hi Kate,
Thanks so much for leaving a review. I'm happy to hear you enjoyed this panna cotta, and that it has a place on your Thanksgiving table!
Maria D'Errico says
I hope you like my recipe as much as I enjoyed creating it for you! I love this recipe because it's smooth, creamy, and bursting with pumpkin spice flavor. I'd love to hear what you think!