Ingredients
2 1/4 tsp unflavored gelatin powder (1 envelope)
1/4 cup cold whole milk
2 cups heavy cream
1/2 cup granulated sugar
3/4 cup pure pumpkin puree
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/8 tsp salt
Instructions
Step 1: In a small bowl, sprinkle the gelatin over the cold milk. Let it stand for about 5 to 10 minutes to bloom and soften.
Step 2: In a medium saucepan over medium heat, combine the heavy cream, sugar, pumpkin pie spice, and salt. Stir constantly until the sugar is dissolved and the mixture begins to simmer (do not boil).
Step 3: Remove the saucepan from the heat and whisk in the bloomed gelatin mixture until completely smooth and dissolved.
Step 4: Whisk in the pumpkin puree and vanilla extract until well combined. For an extra smooth pumpkin panna cotta recipe, pour the mixture through a fine-mesh strainer into a large measuring cup.
Step 5: Divide the mixture evenly among six ramekins or dessert glasses. Refrigerate for at least 4-6 hours, or ideally overnight, until set.
Step 6: Serve chilled, topped with whipped cream or crushed gingersnaps if desired.
Notes
Ensure you use pure pumpkin puree, not pie filling. For a vegan version, use agar-agar and coconut cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Christmas & Holiday Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ramekin
- Calories: 285 kcal
- Sugar: 18g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin panna cotta recipe, fall dessert, no bake pumpkin recipe, holiday dessert, creamy pumpkin custard
