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+ servings

Pumpkin Panna Cotta

Smooth, creamy, and full of pumpkin flavor - pumpkin panna cotta is the new pumpkin pie!
Course Dessert
Cuisine Italian
Keyword fall desserts, panna cotta, pumpkin panna cotta
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 4-ounce servings
Calories 190kcal
Author Lauren


  • 1 ½ cup whole milk
  • 1 envelope unflavored gelatin
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ¼ teaspoons pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • teaspoon nutmeg


  • In a large sauce pan, sprinkle the envelope of gelatin over ½ cup of the milk. Let sit while preparing remaining ingredients, about 5 minutes.
  • In a food processor or blender, combine remaining ingredients and puree until smooth.
  • 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.
  • Add pumpkin mix to the sauce pan and bring heat to medium. Stirring occasionally, cook until the liquid starts to steam.
  • Remove the pan from the heat and pour into prepared ramekins.
  • 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.


Calories: 190kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 32mg | Potassium: 145mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5276IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg