Pumpkin Panna Cotta! This sweet and creamy classic dessert is given a fall twist with the addition of pumpkin & pumpkin spice and can be made ahead; a perfect treat to serve up for an elegant autumn dinner party.
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This time of year, it's a good idea to start gathering seasonal recipes that can be made ahead for easy entertaining throughout the holidays.
This Pumpkin Panna Cotta -- or Pumpkin Spice Latte Panna Cotta, if you so choose to go that route (see variations section below) -- is just the ticket when you're looking for an elegant sweet treat that can be made in advance.
Sweet and rich with a creamy texture and pumpkin flavor, this panna cotta makes a perfect after dinner treat for Thanksgiving or any fall gathering.
Looking for more make-ahead pumpkin desserts? Try my Amaretto Pumpkin Pie or these S'mores Toffee Pumpkin Pudding Trifles!
This recipe is naturally gluten-free and can be made dairy-free.
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What is Panna Cotta?
Panna cotta, which literally translates to “cooked cream” in Italian, is a sweetened cream-based dessert that can be flavored a variety of ways. It is typically molded in a ramekin or other container. It gets its texture and ability to hold its shape from the addition of gelatin to the mixture.
While panna cotta may seem fancy, it's actually very easy to make. Cream is heated and combined with gelatin powder and flavored with extracts, citrus zest, coffee or, in this case, pumpkin and spices, then refrigerated to allow the gelatin to set.
It can be topped with a variety of things such as fresh fruit, ganache, sweet sauces or crumbled cookies or granola for texture.
Ingredients
- Unflavored gelatin powder. This can be found near the pudding and Jell-O mix in most stores. Note that gelatin powder is not vegetarian.
- Water
- Heavy cream or half and half. Heavy cream will make for a richer panna cotta than half and half.
- Granulated sugar
- Vanilla Extract
- Pumpkin puree
- Pumpkin spice
- Optional: Coffee Extract. If you want to try your hand at "Pumpkin Spice Latte" flavored panna cotta, you can add a teaspoon of pure coffee extract to the mix. For regular pumpkin panna cotta, leave it out.
Instructions
In a small bowl, sprinkle gelatin over water, stir, and allow to soften (or "bloom") for about 5 minutes.
Meanwhile, in a small saucepan, heat the heavy cream or half and half over medium heat until just steaming. (This can also be done in the microwave, just make sure to keep an eye on it so that it doesn't boil and bubble over.)
Stir in sugar and whisk until it is dissolved.
Remove the cream mixture from the heat and whisk in the vanilla extract, (and coffee extract if using), pumpkin puree and pumpkin spice until well-combined.
Pour the softened gelatin into the mixture and stir until it is fully dissolved. Cool slightly.
Note: Gelatin loses its ability to set when boiled, so make sure not to boil it.
Divide the mixture evenly among glasses, ramekins or serving dishes (the yield will vary based on the size of the vessel you choose. Remember that pumpkin panna cotta is rich, so smaller servings go a long way!)
Cover each container with plastic wrap and refrigerate them for about 2-3 hours until they are chilled and set.
Before serving, top with desired additional garnishes such as a sprinkle of pumpkin spice, caramel sauce or crumbled gingersnaps.
Recipe FAQ's
Panna cotta tastes like a cross between a pudding and a custard, with a texture similar to a softer flan. It is mildly sweet and creamy and can be flavored a variety of ways. This particular version of pumpkin panna cotta has the flavor of pumpkin spice.
I have read that stored properly with air-tight wrap in the refrigerator, panna cotta can keep for up to 10 days, but I probably wouldn't go more than 5-7 days.
Yes. Store panna cotta in an airtight container or wrap it well to avoid freezer burn, then freeze. Panna cotta will keep in the freezer for up to two months. To thaw, simply place it in the refrigerator over night.
Variations & Substitutions
Try these delicious variations:
- Add a teaspoon of pure coffee extract to turn it into a Pumpkin Spice Latte inspired dessert.
- Top with crumbled cookies such as amaretti, gingersnaps or Biscoff cookies to add texture and crunch.
- Drizzle the tops with caramel sauce or ganache for an extra sweet and rich touch.
- Try a layered variation: Make a batch of pumpkin panna cotta, divide into clear glasses or ramekins and let set. Make a second batch of plain vanilla panna cotta (omit the pumpkin and pumpkin spice). Pour over the set pumpkin layer and refrigerate until set. This will create a beautiful, layered dessert.
Diet-Specific Substitutions
- Vegan: Unfortunately, gelatin is an animal product, so it is not suitable for vegetarians or vegans. However, you can substitute agar agar for the gelatin. I have never tried it myself, but this recipe of vegan panna cotta looks great!
- Dairy-free: It is possible to make panna cotta with plant-based milk if dairy is an issue, however, using a low-fat substitute for cream or milk will change the texture of the panna cotta and it will be very soft-set. This recipe for dairy-free panna cotta uses coconut milk and seems to have good results!
Pumpkin Panna Cotta
Ingredients
- .25 ounce packet of unflavored gelatin
- ⅓ cup water
- 2 cups heavy cream
- ⅓ cup sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup + 1 tablespoon pumpkin puree
- ½ teaspoon pumpkin spice plus an extra sprinkle for garnish
Instructions
- In a small bowl, sprinkle gelatin over water and allow to soften for about 5 minutes.
- Meanwhile, in a small saucepan (or in the microwave) heat heavy cream over medium heat until just steaming. Stir in sugar and whisk until sugar is dissolved.
- Remove from heat and whisk in vanilla extract, (and coffee extract if using), pumpkin puree and pumpkin spice until well-combined. Pour in softened gelatin and stir until it is fully dissolved. Cool slightly.
- Divide mixture evenly among glasses or ramekins. Cover with plastic wrap and refrigerate for about 2-3 hours until chilled and set.
Notes
- Add a teaspoon of pure coffee extract to turn it into a Pumpkin Spice Latte inspired dessert.
- Top with crumbled cookies such as amaretti, gingersnaps or Biscoff cookies to add texture and crunch.
- Drizzle the tops with caramel sauce or ganache for an extra sweet and rich touch.
- Try a layered variation: Make a batch of pumpkin panna cotta, divide into clear glasses or ramekins and let set. Make a second batch of plain vanilla panna cotta (omit the pumpkin and pumpkin spice). Pour over the set pumpkin layer and refrigerate until set. This will create a beautiful, layered dessert.
- Vegan: Unfortunately, gelatin is an animal product, so it is not suitable for vegetarians or vegans. However, you can substitute agar agar for the gelatin. I have never tried it myself, but this recipe of vegan panna cotta looks great!
- Dairy-free: It is possible to make panna cotta with plant-based milk if dairy is an issue, however, using a low-fat substitute for cream or milk will change the texture of the panna cotta and it will be very soft-set. This recipe for dairy-free panna cotta uses coconut milk and seems to have good results!
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