Pumpkin Panna Cotta
This pumpkin panna cotta is rich, creamy, and delicious! A classic Italian dessert, it's made with authentic pumpkin, 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!
Servings: 6
Calories: 284kcal
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
Serving: 0.67cup | Calories: 284kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 88mg | Potassium: 198mg | Fiber: 2g | Sugar: 29g | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
