This Pumpkin Panna Cotta is the perfect way to get a creamy pumpkin-flavored dessert. And the best part? It’s in its own serving size that makes it fast and easy to eat! This is literally one of my favorite fall desserts!
Make sure to check out my Crockpot Pumpkin Butter for another amazing recipe.
If you’re a fan of the creaminess of pudding, this is the best pumpkin dessert for you. Top with a bit of whipped cream or drizzle with some caramel and this is one pumpkin dessert that you’ll keep coming back to over and over again.
Ingredients Needed
- 1 packet unflavored gelatin powder
- 1 cup water
- 1 ½ cup pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup packed brown sugar
- ¼ tsp. salt
- ½ tsp. cinnamon
- ⅛ tsp. ground nutmeg
- ½ tsp. pure vanilla extract
- Whipped cream
How to make Pumpkin Panna Cotta
- Add ½ cup water to a bowl and add the gelatin. Stir and set aside.
- In a medium-sized saucepan, combine the cream, milk, 1/2 cup water, brown sugar, salt, pumpkin, salt, cinnamon, nutmeg and vanilla. Whisk and heat over medium heat until it has heated to a simmer. Add the gelatin and stir to combine until fully incorporated, then remove from heat.
- Divide the mixture among custard cups, small jars, or ramekins and refrigerate. Once cooled, cover the dishes with plastic wrap and return to the refrigerator for at least four hours, up to overnight.
- When ready to serve, top with whipped cream, sprinkle with cinnamon, and serve.
Recipe FAQs and Notes
Is panna cotta like flan?
It is in the fact that it holds its own as flan does. It’s actually a bit lighter of flavoring due to the ingredients that are used in this recipe.
How long will panna cotta last in the fridge?
You need to eat this dessert within 48 hours of making it. Storing it in the fridge is a must until you eat it!
Should you cover panna cotta in the fridge?
Absolutely! You need to cover it with saran wrap when storing it in the fridge. Otherwise, you’re risking it taking on the flavor of other things that are in the fridge.
Recommended kitchen resources for this recipe
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Enjoy these other pumpkin recipes
Pumpkin Panna Cotta Recipe
Pumpkin Panna Cotta
This Pumpkin Panna Cotta is the perfect way to get a creamy pumpkin-flavored dessert. And the best part? It's in its own serving size that makes it fast and easy to eat! This is literally one of my favorite fall desserts!
Ingredients
- 1 packet unflavored gelatin powder
- 1 cup water
- 1 ½ cup pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup packed brown sugar
- ¼ tsp. salt
- ½ tsp. cinnamon
- ⅛ tsp. ground nutmeg
- ½ tsp. pure vanilla extract
- Whipped cream
Instructions
- Add ½ cup water to a bowl and add the gelatin. Stir and set aside.
- In a medium-sized saucepan, combine the cream, milk, 1/2 cup water, brown sugar, salt, pumpkin, salt, cinnamon, nutmeg and vanilla. Whisk and heat over medium heat until it has heated to a simmer. Add the gelatin and stir to combine until fully incorporated, then remove from heat.
- Divide the mixture among custard cups, small jars, or ramekins and refrigerate. Once cooled, cover the dishes with plastic wrap and return to the refrigerator for at least four hours, up to overnight.
- When ready to serve, top with whipped cream, sprinkle with cinnamon, and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 413Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 74mgSodium: 208mgCarbohydrates: 46gFiber: 3gSugar: 41gProtein: 6g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician ,or other medical professionals.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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