This creamy Pumpkin Panna Cotta is like a cozy hug in dessert form! Made with smooth pumpkin puree and warm spices, it brings a touch of autumn to your table.
I can’t resist its jiggly goodness! It’s so easy to make; just mix, pour, and chill. Perfect for impressing guests or just treating yourself on a quiet evening! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin is great for flavor! You can use canned pumpkin puree if you’re short on time. Just make sure it’s pure pumpkin and not pumpkin pie filling.
Cream & Milk: Heavy cream gives a rich texture, but you can mix it with half-and-half for a lighter option. For dairy-free diets, coconut milk works well too!
Graham Cracker Crumbs: If you want a gluten-free option, try using crushed gluten-free cookies or almond flour mixed with a bit of sugar and butter.
Gelatin: If you’re looking for a vegetarian substitute, agar-agar is a great option. Follow the package directions for the right conversion!
How Do You Properly Bloom Gelatin?
Blooming gelatin properly is key to achieving that silky texture in panna cotta. Here’s how to do it right:
- Measure out the cold water and sprinkle the gelatin evenly over the surface.
- Let it sit for about 5 minutes until it becomes thick and gelatinous.
- After blooming, stir it into the warm pumpkin mixture quickly, ensuring it’s completely dissolved.
Skipping this step or adding it directly to the hot mixture can cause clumps. So, take your time with it!
How to Make Pumpkin Panna Cotta
Ingredients You’ll Need:
For the Crust/Base:
- 1 cup graham cracker crumbs (or digestive biscuits)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar (optional)
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 1/2 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
For the Topping:
- Whipped cream
- Roasted pumpkin seeds or pepitas
- A small mint or sage leaf (for garnish)
- A sprinkle of cinnamon or pumpkin spice
How Much Time Will You Need?
This delicious Pumpkin Panna Cotta takes about 20 minutes of active prep time, plus at least 4 hours to chill in the fridge. It’s a great treat that you can make ahead, leaving you plenty of time to relax before serving!
Step-by-Step Instructions:
1. Prepare the Crust:
In a small bowl, mix the graham cracker crumbs, melted butter, and brown sugar (if you’re using it) until the crumbs are well coated. Spoon the mixture into serving glasses or ramekins, pressing it down gently to form an even layer at the bottom. Set these aside.
2. Bloom the Gelatin:
In another small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes. This softens it and prepares it for mixing into the cream later.
3. Make the Panna Cotta Mixture:
In a medium saucepan, gently combine the heavy cream, milk, sugar, pumpkin puree, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves. Heat this mixture over medium heat until it’s warm but not boiling, stirring occasionally to dissolve the sugar fully.
4. Add the Gelatin:
Once the cream mixture is hot, remove it from the heat. Stir in the bloomed gelatin until it completely dissolves, ensuring a silky texture for your panna cotta.
5. Pour the Panna Cotta:
Carefully pour the pumpkin panna cotta mixture over the prepared crusts in each glass or ramekin. Allow the mixture to cool slightly at room temperature before placing them in the refrigerator.
6. Chill:
Refrigerate the panna cotta for at least 4 hours, or until it has fully set. This will give it a wonderful creamy consistency!
7. Add Topping and Garnish:
When you’re ready to serve, top each panna cotta with a generous dollop of whipped cream. Sprinkle some roasted pumpkin seeds on top, add a dash of cinnamon or pumpkin spice, and garnish with a small mint or sage leaf for a pop of color.
8. Serve and Enjoy:
Serve your Pumpkin Panna Cotta chilled and enjoy the delightful flavors and textures. It’s perfect for fall gatherings or a cozy nights in!
This recipe makes a smooth, airy panna cotta with warm spices and a crunchy biscuit crust—an absolute treat for any pumpkin lover!
Can I Use a Different Type of Sweetener?
Absolutely! You can substitute granulated sugar with honey, maple syrup, or coconut sugar. Just remember that liquid sweeteners may change the consistency slightly, so adjust the other liquid ingredients if needed.
What If I Don’t Have Gelatin?
If you’re looking for a vegetarian option, you can use agar-agar. Check the package directions for the correct ratios, as it needs to be prepared differently than gelatin.
Can I Make This Ahead of Time?
Yes, Pumpkin Panna Cotta is perfect for making in advance! You can prepare it up to 2 days ahead and store it in the fridge. Just add the toppings right before serving to keep everything fresh!
How Should I Store Leftovers?
If you have any leftovers, store them in airtight containers in the fridge for up to 3 days. Just give them a gentle stir and re-add the toppings before serving again for the best taste!