This Pumpkin Panna Cotta is a creamy dessert that combines the sweetness of pumpkin with warm spices. It’s silky-smooth and has a lovely autumn flavor that’s hard to resist!
Best part? It looks fancy but is super easy to make! I love serving it with a sprinkle of cinnamon or a dollop of whipped cream, making every bite feel like a cozy hug. 🍂
Key Ingredients & Substitutions
Heavy Cream: This ingredient gives the panna cotta its rich and creamy texture. If you want a lighter option, you can use half-and-half or whole milk, though it may slightly alter the richness.
Pumpkin Puree: You can use canned pumpkin puree, which is super convenient, or make your own by roasting and pureeing fresh pumpkin. Just make sure it’s pure pumpkin, without added spices or sugars.
Gelatin: Powdered gelatin is common, but if you prefer a vegetarian option, use agar-agar instead. Note that you’ll need to adjust the quantity as agar-agar is more potent than gelatin.
Spices: The classic pumpkin spices work well here! If you don’t have all of them, you can use pumpkin pie spice mix as a convenient substitute – usually a mix of cinnamon, nutmeg, ginger, and cloves.
How Do I Get My Panna Cotta to Set Properly?
Getting the panna cotta to set correctly is crucial for the right texture. Here’s how to ensure success:
- Bloom the Gelatin: Always let your gelatin bloom in cold water first. This helps it dissolve evenly when added to warm mixtures.
- Heat Gently: When heating the cream and milk, avoid a boil. Just warming it helps dissolve the sugar and gelatin without affecting the texture.
- Let it Cool: After combining the ingredients, allow the mixture to cool slightly before pouring it over the set vanilla layer. This prevents mixing and helps create those beautiful layers.
- Give It Time: Patience is key! Allow each layer to fully set in the fridge before adding the next. This could be at least 4 hours but overnight is even better.
With these tips, your pumpkin panna cotta will have a lovely layered look and a deliciously creamy taste that everyone will enjoy!
How to Make Pumpkin Panna Cotta
Ingredients You’ll Need:
For The Vanilla Panna Cotta Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tbsp gelatin powder (or 3 gelatin sheets)
- 1 tsp vanilla extract
For The Pumpkin Layer:
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tbsp gelatin powder (or 3 gelatin sheets)
For Garnish:
- Whipped cream
- Pumpkin seeds
- A sprinkle of ground cinnamon or pumpkin pie spice
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time. You need to let it chill in the fridge for at least 4 hours to set properly. If possible, I recommend letting it set overnight for the best texture. Overall, it’s a simple process that results in an impressive dessert!
Step-by-Step Instructions:
1. Prepare the Vanilla Panna Cotta Base:
Start by blooming the gelatin. If you’re using powdered gelatin, sprinkle 1 tbsp over 3 tbsp cold water in a small bowl and let it sit for 5-10 minutes to soften. If you’re using gelatin sheets, soften them in cold water according to the package instructions.
In a saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 1/2 cup of granulated sugar. Heat gently on medium until the sugar dissolves and the mixture is hot, but do not let it boil.
Once warm, remove it from the heat and stir in the bloomed gelatin until it’s fully dissolved. Add 1 tsp of vanilla extract and mix well. Pour the mixture into serving glasses or ramekins, filling them about halfway. Place them in the refrigerator for at least 4 hours or until set.
2. Prepare the Pumpkin Layer:
For the pumpkin layer, repeat the blooming process with another 1 tbsp of gelatin as described above. In a saucepan, combine 1 cup of heavy cream, 1/2 cup of whole milk, pumpkin puree, brown sugar, and the spices (cinnamon, ginger, nutmeg, and cloves). Heat this mixture over medium heat, stirring until it gets warm and the sugar dissolves. Remember not to boil it!
When everything is combined, remove from heat and stir in the bloomed gelatin until fully dissolved. Let this mixture cool slightly, but don’t let it set yet.
3. Assemble the Panna Cotta:
Once the vanilla base is firmly set, gently pour the pumpkin mixture on top. Be careful to pour slowly so that the layers don’t mix. Return the glasses or ramekins to the refrigerator for another 4 hours or overnight to allow the pumpkin layer to set completely.
4. Serving:
When you’re ready to serve, top each panna cotta with a generous dollop of whipped cream. For a finishing touch, sprinkle pumpkin seeds and a light dusting of cinnamon or pumpkin pie spice on top. Serve chilled and enjoy your delightful, layered pumpkin panna cotta!
This layered dessert combines the creamy sweetness of vanilla and the warm spices of pumpkin, making it a perfect treat for the autumn season!
Can I Use Different Types of Milk for the Panna Cotta?
Absolutely! While heavy cream and whole milk give a rich texture, you can substitute with lower-fat milk like 2% or almond milk. Just keep in mind that the panna cotta may not be as creamy and may require a little adjustment in the gelatin quantity.
How Do I Store Leftover Panna Cotta?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just remember to cover them well, as they can absorb flavors from the fridge. Before serving again, you might want to top with fresh whipped cream.
Can I Make This Recipe Vegan?
Yes! You can replace heavy cream and milk with coconut cream and plant-based milk. Use agar-agar instead of gelatin to set the panna cotta. Just follow the instructions on the agar-agar package to ensure it sets properly.
What Should I Do If My Panna Cotta Doesn’t Set?
If the panna cotta hasn’t set after chilling, it may be due to insufficient gelatin or not letting it bloom properly. You can try to reheat it gently (without boiling), dissolve additional gelatin, and chill it again until fully set.
