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 4-ounce servings

Calories 190kcal

Author Lauren

Ingredients

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
⅛ teaspoon nutmeg

Instructions

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.

Notes

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.

Nutrition