This Pumpkin Panna Cotta is a perfect fall dessert. It’s an Italian dessert, with an American twist. Dear friends and family in the USA, Thanksgiving is coming up and before I forget, hope you have a wonderful time with your friends and family.
Back to Pumpkin Panna Cotta. It’s one of the simplest desserts on earth. There’s no baking involved. You pretty much heat everything up in a pot and refrigerate it until it sets, which I think is the hard part, the wait! It’s also a good ‘make ahead’ dessert. If you want to be adventurous, try making this for Thanksgiving instead of the traditional pie.
As mentioned earlier, Panna Cotta is a traditional Italian dessert that sounds fancy but it’s pretty much milk and cream custard. It’s light but creamy and not overly sweet. Once you get the basics, you can be creative with it. Like in summer, I serve Panna Cotta with Fresh Berries. One time, instead of milk and cream, I used coconut milk and serve with some fresh mango. It was light and refreshing and perfect for a Jamaican themed dinner.
Let’s me show you how easy it is. Get ready! Your house will smell heavenly like you’re baking some pumpkin pies.
Let’s cook some food!
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
Pour milk mixture into a sauce pan and whisk over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
Add the pumpkin puree, pumpkin spice, cream, honey, sugar, and a pinch of salt. Whisk slowly until the sugar dissolves, 5 to 7 minutes.
Remove from the heat.
Pour into glasses or ramekins. Cool slightly. Refrigerate until set, at least 6 hours.
Garnish with some pumpkin seeds before serving (optional).That’s it. How easy is that?
I really hope you give this Pumpkin Panna Cotta a try, the recipe card is below and please let me know how it goes. The comment box is below.
- 1 cup whole milk
- 1 tablespoon unflavored powder gelatin
- 3 cups heavy whipping cream
- ⅓ cup honey
- 1 tablespoon sugar
- pinch of salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- some pumpkin seeds for garnish (optional)
- Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
- Pour milk mixture into a sauce pan and whisk over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
- Add the pumpkin puree, pumpkin spice, cream, honey, sugar, and a pinch of salt. Whisk slowly until the sugar dissolves, 5 to 7 minutes.
- Remove from the heat.
- Pour into glasses or ramekins. Cool slightly. Refrigerate until set, at least 6 hours.Garnish with some pumpkin seeds (optional).
Great recipes!
Thank you! 🙂 @PetePrada