If you’re looking for a no-bake pumpkin dessert to impress your family and guests, this pumpkin Panna Cotta with cream should be the first one on your list. Ultra-rich and creamy Panna Cotta, full of pumpkin goodness with a smooth texture that melts in your mouth!
About This Recipe
Panna Cotta is an Italian dessert that can be made in countless flavors with surprisingly simple ingredients. It is made by combining milk, gelatin, cream, and vanilla, gently heating them until smooth, and letting the mixture chill until ready to serve. You can flavor this elegant dessert with many things. Flavorings like chocolate, coffee, nuts, and fruits. In autumn and winter, you can use fruits like persimmon, pomegranate, and pumpkin to flavor panna cotta. This creamy pumpkin Panna Cotta is perfect for an autumn dinner party.
Why You Will Love This Recipe
- Uses pantry ingredients: This recipe is incredibly easy to make and you can find all the ingredients already in your kitchen.
- Easy to make: This sweet and rich Panna Cotta takes just 20 minutes to make before refrigeration.
- Perfect for fall: Utterly delicious pumpkin Panna Cotta topped with whipped cream and sprinkled with crushed pecans and cinnamon is the ultimate autumn goodness.
Pumpkin Panna Cotta With Cream Ingredients
- Heavy cream: Panna Cotta is a jelly-like dessert with a cream base. Heavy cream gives a nice rich and silky texture to the Panna Cotta.
- Milk: Whole milk adds fat, richness, and creaminess to the Panna Cotta.
- Brown Sugar: Brown sugar adds richness and caramel flavor to the dessert.
- Gelatin powder: Use unflavored gelatin powder to make Panna Cotta.
- Vanilla extract: Vanilla adds sweetness and flavor.
- Pumpkin puree: You can use canned or homemade pumpkin puree.
- Spices: Use a blend of cinnamon, nutmeg, and ginger to add warmth and spice.
How to Make Pumpkin Panna Cotta With Cream (Step-by-Step)
- Pour 4 tablespoons of cold water into a small heatproof ramekin or bowl. Sprinkle the gelatin powder evenly over cold water and let it stand for 5-10 minutes.
- Put the heatproof bowl or ramekin in a larger heatproof bowl.
- Pour boiling water into the larger bowl to come halfway up the side of the ramekin and stir the gelatine until completely dissolves.
- Pour the cream, milk, sugar, spices, and vanilla extract into a saucepan and put it on medium heat, and start stirring the mixture with a whisk.
- Heat should be gentle and the mixture should not boil. Once it is hot and the sugar is completely dissolved add the gelatin mixture and stir until thoroughly incorporated. Then remove it from the heat.
- Add the pumpkin puree to the panna cotta. Mix until smooth. Pour the mixture into glass cups and refrigerate them for at least 6 hours so that they are set up completely.
- Top the panna cotta with whipped cream and crushed pecans.
Expert Tips
- Always remember to bloom the gelatin before using it. Blooming means soaking the gelatine in a small amount of liquid for a few minutes until it becomes soft and spongy. This process helps the gelatin dissolve easily and prevents it from forming clumps when added to a recipe.
- Chill Panna Cotta for a minimum of 6 hours if you want to invert it onto a plate. But if you find it hard to get them out serve them in small glass cups.
- To release panna cotta from a mold or ramekin, carefully run a knife around the edges of the mold to loosen it from the sides. Place a plate upside down on top of the mold and then flip it over quickly.
Topping Ideas
- Fresh fruits: You can serve pumpkin Panna Cotta with sliced bananas or fresh berries for a fruity and refreshing touch.
- Caramel Sauce: Drizzle some caramel sauce over the top for added sweetness and flavor.
- Whipped cream: Add a dollop of whipped cream on top of the panna cotta for a nice finishing touch.
- Toasted Pecans or Walnuts: Add some toasted nuts for a perfect nutty flavor and crunch.
Make Ahead and Storage
It is best to make pumpkin panna cotta several hours or even a day in advance to allow it to set properly. Once set, you can store the panna cotta in the refrigerator until you are ready to serve it. Leftover pumpkin panna cotta will keep up to 3-4 days in the fridge if covered tightly with plastic wrap.
FAQs
Why Is My Panna Cotta Rubbery?
Make sure to bloom the gelatin in cold water for a few minutes before adding it to the cream mixture. If the gelatin isn’t properly dissolved, it can result in a rubbery panna cotta. Try to use the exact measurements of ingredients as mentioned in the recipe and avoid adding extra gelatin. Too much gelatin can cause the panna cotta to become rubbery.
Did you like the pumpkin Panna Cotta with cream recipe? Try my persimmon Panna Cotta Recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 4 tablespoons cold water
- 1 packet (7 gr) of unflavored powdered gelatin
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- Whipping cream + crushed pecans for topping
Instructions
Step 1
Pour 4 tablespoons of cold water into a small heatproof ramekin or bowl. Sprinkle the gelatin powder evenly over cold water and let it stand for 5-10 minutes.
Step 2
Put the heatproof bowl or ramekin in a larger heatproof bowl.
Step 3
Pour boiling water into the larger bowl to come halfway up the side of the ramekin and stir the gelatine until completely dissolves.
Step 4
Pour the cream, milk, sugar, spices, and vanilla extract into a saucepan and put it on medium heat, and start stirring the mixture with a whisk.
Step 5
Heat should be gentle and the mixture should not boil. Once it is hot and the sugar is completely dissolved add the gelatin mixture and stir until thoroughly incorporated. Then remove it from the heat.
Step 6
Add the pumpkin puree to the panna cotta. Mix until smooth. Pour the mixture into glass cups and refrigerate them for at least 6 hours so that they are set up completely.
Step 7
Top the panna cotta with whipped cream and crushed pecans.
