Pumpkin Panna Cotta is a smooth and creamy no-bake dessert made with pumpkin puree, warm spices, and silky vanilla cream. This elegant fall-inspired treat is lightly sweetened and perfect for holidays or cozy gatherings.
Total Time:4 hours 15 minutes
Yield:4 to 6 servings
Ingredients
1 cup pumpkin puree
2 cups heavy cream
1/2 cup whole milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 packet unflavored gelatin
3 tablespoons cold water
Pinch of salt
Whipped cream, optional for topping
Crushed graham crackers, optional for topping
Caramel sauce, optional for topping
Cinnamon dusting, optional for topping
Instructions
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
In a saucepan over medium heat, combine the heavy cream, milk, sugar, pumpkin puree, pumpkin pie spice, and salt.
Whisk continuously until the mixture is smooth and heated through, but do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Add the bloomed gelatin and whisk until completely dissolved.
Pour the mixture into serving glasses or ramekins.
Refrigerate for at least 4 hours, or until fully set.
Top with whipped cream, caramel sauce, crushed graham crackers, or cinnamon before serving if desired.
Notes
Use maple syrup instead of granulated sugar for a deeper fall flavor.
Add espresso powder for a subtle coffee twist.
Use coconut milk and coconut cream for a dairy-free version.
Layer with crushed cookies for added texture.
Add extra cinnamon or nutmeg for stronger spice flavor.
Store covered in the refrigerator for up to 3 days.
Keep toppings separate until serving for the best presentation.
