Get ready to spice up your dessert game with our delicious pumpkin panna cotta recipe! This creamy treat is is easy to make and oh so yummy. There’s no wrong time to enjoy this creamy autumn treat!Jump to Recipe
“Save the trick, gimme that panna cotta treat!”-refined costumer
WTF is Pumpkin Panna Cotta
Panna cotta, which translates to “cooked cream” in Italian, lives up to its name. The creamy dessert made from milk, sugar, and of course, cream. Once chilled and set, the silky smooth dessert should melt in your mouth.
For this unique pumpkin panna cotta, we use pumpkin pie spice and pumpkin puree to add a touch of autumnal flavor. This gives the dessert a lovely orange color and that classic spicy, pumpkin-y, warmth to make the PERFECT comforting and satisfying treat.
Making this pumpkin panna cotta is pretty simple. We start the same way we would making a traditional panna cotta, with cream, sugar, gelatin, and a pinch of salt.
Then we heat everything up add the puree and spices. To get that classic beautiful silky smooth panna cotta texture we strain everything through a cheesecloth lined sieve.
No pumpkin pie would be complete without a dollop of whipped cream, so we don’t make any exceptions here. Garnish the pumpkin pie spiced panna cotta with a healthy spoonful of whipped cream and some candied walnuts, for a little texture contrast.
PUMPKIN PIE SPICED PANNA COTTA
Pumpkin Panna Cotta Ingredients
Here is a list of ingredients you will need to make this pumpkin panna cotta:
- Heavy cream: The main pillar in every panna cotta. This is the base and provides that signature creamy texture.
- Sugar: Super fine sugar such as, casters sugar is preferred, however granulated sugar will work just fine.
- Pumpkin puree: This gives the panna cotta its pumpkin flavor and orange color. Make sure you use canned pumpkin puree and not pumpkin pie filling. Pie filling will have extra sweeteners and spices already in it.
- Gelatin: This helps the panna cotta set and gives it its jiggly texture. Getting the right amount of gelatin is critical to achieving the perfect panna cotta.
- Salt: Just a pinch of salt.
- Spices: Most grocery stores should sell a prepackaged pumpkin pie or pumpkin spice blend. If you can’t find one or you just want to use what you already have, mix together cinnamon, nutmeg, cloves, allspice and ginger.
- Vanilla extract: This will help give the panna cotta a nice aroma and additional sweetness.
- Milk: Whole milk.
- Whipped cream: Garnish your pumpkin pie spiced panna cotta with whipped cream and some crunchy candied walnuts
Tips for Making Pumpkin Panna Cotta
Here are some tips for making this pumpkin pie spiced panna cotta recipe.
Use high-quality ingredients: Pumpkin panna cotta is a simple dessert, so it’s important to use the best ingredients you can find. Use fresh, heavy cream and high-quality gelatin for top notch taste and texture.
Bloom the gelatin: Before adding the gelatin to the cream mixture, be sure to bloom it first. Simply sprinkle the gelatin over a small amount of the milk and let it sit for a few 5-10 minutes to soften. This will make it easier to dissolve in the cream mixture.
Heat the cream mixture slowly: Don’t scorch or curdle your cream. Heat it over low heat, stirring constantly, to prevent this from happening.
Use cold molds: Pouring the mixture into cold molds will help the pumpkin panna cotta set quicker and more evenly.
Warm water Release: For an easy release from the mold, dip the bottom of the mold into warm water for a few seconds, and then invert it onto a plate.
How to Make Pumpkin Panna Cotta
Follow these step by step instructions to make this pumpkin Panna Cotta recipe.
Step 1: Bloom the Gelatin
In a small bowl, sprinkle the gelatin over one cup of whole milk. Let it sit for 10 minutes.
Step 2: Combine Ingredients
In a large sauce pan or dutch oven, slowly heat the rest of the milk, the cream, sugar, and a pinch of salt. Stirring almost constantly, bring the mixture just up to a boil, but don’t boil.
Step 3: Mix
Whisk in the gelatin mixture, pumpkin puree, and the pumpkin pie spice blend. Whisk until completely combined. After 8-10 minutes remove from heat.
Step 4: Strain & Transfer
Use a cheesecloth lined sieve to strain the mixture into a large bowl. This will ensure the pumpkin panna cotta is super silky smooth. Scrape the bottom of the mixture to help some liquids drip though, but don’t force the mixture through the sieve. You will be left with a blob of excess creamy puree.
Use a ladle or carefully pour the stained mixture into your molds. Transfer them to the refrigerator and chill for at least four hours, or overnight.
Step 5: Garnish & Serve
If serving in molds, simply top the pumpkin panna with whipped cream and some candied walnut bites. Otherwise, dip the bottom of the molds into a bowl of warm water for a few seconds, and then invert it onto a plate and garnish.
Storing Pumpkin Panna Cotta
Once the panna cotta is set, cover the mold with plastic wrap or aluminum foil to prevent it from drying out. Store in the refrigerator for up to 3 days, but it’s best to serve it as soon possible for best texture and flavor.
Don’t freeze panna cotta. Frozen cream and milk can separate and become super weird. Panna Cotta is all about a perfect silky smooth texture. Freezing it will undoubtably compromise it.
More Tasty Dessert Recipes
If you have a sweet tooth like me, you’ll probably be back in the kitchen tomorrow cooking up some more tasty desserts. Here are some ideas!
Check out these white chocolate chip and macadamia nut matcha cookies! They’re super fun and unique. And they have caffeine in them… yeah baby.
Keep the sweet matcha train rolling with these matcha brownies with almonds and chocolate chunks. Yum.
And if you can’t get enough pumpkin spiced treats?! We got you covered, try our Pumpkin Spice Pears. We cook them in the air fryer, its super easy and super delicious. If you don’t have an air fryer its all good, we include baking instructions.
Why Didn’t My Pumpkin Panna Cotta Set?
There could be a few reasons why your pumpkin panna cotta didn’t set properly. Let’s go through a couple.
Not enough gelatin: If you didn’t use enough gelatin, the panna cotta will not set properly. Make sure to use the correct amount of gelatin called for in the recipe.
Gelatin not dissolved properly: Make sure to add the gelatin to a small amount of milk or cold water and let it sit for a few minutes to soften.
Not chilled long enough: Panna cotta needs to chill for at least 4 hours, or overnight, to set properly. Make sure to give it enough time to set before serving.
Overcooking: Overcooking the mixture can cause the gelatin to break down and prevent the panna cotta from setting. Keep an eye on the mixture and remove it from the heat as soon as the sugar and gelatin dissolve.
Pumpkin Panna Cotta FAQ’s
Here are some frequently asked questions about panna cotta:
Can pumpkin panna cotta be made with only milk and no cream?
Kinda, but it won’t be the same. It won’t be as creamy and the consistency will be different. If you insist on going down this road, use a higher fat content milk.
Can pumpkin panna cotta be made without gelatin?
Yes, panna cotta can be made without gelatine. Agar-agar is a plant-based alternative. Check out this blog post from food52.com to learn all about it. How to Cook with Agar-Agar.
Can Pumpkin panna cotta be served warm?
Sure, but you shouldn’t.