Pumpkin Panna Cotta

  • Author: Lauren
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 8 4-ounce ramekins 1x


Smooth, creamy, and full of pumpkin flavor – pumpkin panna cotta is the new pumpkin pie!



  • 1 1/2 cup whole milk
  • 1 envelope unflavored gelatin
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 teaspoons pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg


  1. In a large sauce pan, sprinkle the envelope of gelatin over 1/2 cup of the milk. Let sit while preparing remaining ingredients, about 5 minutes.
  2. In a food processor or blender, combine remaining ingredients and puree until smooth.
  3. Heat the milk and gelatin mixture on low, occasionally stirring, until gelatin dissolves. Milk will almost appear curdled at first, but as gelatin dissolves it will smooth.
  4. Add pumpkin mix to the sauce pan and bring heat to medium. Stirring occasionally, cook until the liquid starts to steam.
  5. Remove the pan from the heat and pour into prepared ramekins.
  6. Chill ramekins in the fridge for at least 4 hours, overnight for best results.


Plating tip: To easily remove panna cotta from the mold, lightly spray ramekins with cooking spray prior to pouring liquid. After panna cotta is set, run a thin, sharp knife along the edge of the ramekin and the panna cotta will gently come out the container.

  • Category: Dessert
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