Pumpkin Panna Cotta

Name: Pumpkin Panna Cotta
Prep time: 10 min
Cook time: 10 min
Total time: 395 min
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))

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
Substitutions and Variations
Instructions
Storage & Make Ahead
Expert Tips
FAQ
Related
Pairing
Recipe
Reviews

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

Gelatin is sprinkled over water and bloomed until it reaches a jelly-like mass.

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).

The panna cotta base is heated until small bubbles form along the edges.

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.

The gelatin and heavy cream are whisked into the panna cotta base until combined.

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).

The panna cotta is poured through a fine mesh strainer.

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.

The panna cotta is placed in an ice bath until the pumpkin and spices are evenly distributed.

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.

The panna cotta is poured into glasses and garnished with whipped cream after chilling.

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

Why did my panna cotta separate into layers as it cooled?

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.

Why didn't my panna cotta set properly?

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.

Looking for more pumpkin desserts? Try these recipes:

Pairing

These are my favorite dishes to serve with pumpkin panna cotta:

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