Starbucks is fine and all, but you can actually eat this yummy pumpkin spiced panna cotta. Plus, it’s easy to make and it’s in season all year long!

Make sure to keep scrolling past the recipe card for a deep dive into this pumpkin spice panna cotta recipe. We cover topics like, ingredients and equipment you’ll need, step by step cooking instructions, proper storage, and some common FAQ’s.

“Save your trick, gimme that panna cotta treat!”

-a genius

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Pumpkin Spice Panna Cotta Recipe

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WTF is Pumpkin Spice Panna Cotta

Pumpkin panna cotta is celebration of the changing seasons and a delicious treat that takes advantage of the produce that fall provides. My wife is Italian so her panna cotta standards are pretty high, but she gave the stamp of approval on this version. I hope you enjoy it too!

For this unique pumpkin panna cotta, we use pumpkin pie spice and pumpkin puree to add a touch of autumnal flavor. This gives the dessert a lovely orange color and that classic spicy, pumpkin-y, warmth to make the PERFECT comforting and satisfying treat.

Making pumpkin panna cotta is pretty simple. We start the same way we would making a traditional panna cotta, with cream, sugar, gelatin, and a pinch of salt. Then we heat everything up add the puree and spices. To get that classic beautiful silky smooth panna cotta texture we strain everything through a cheesecloth lined sieve.

No pumpkin pie would be complete without a dollop of whipped cream, and we don’t make any exceptions here. Garnish the pumpkin pie spiced panna cotta with a healthy spoonful of whipped cream and some candied walnuts, for a little texture contrast.

Pumpkin Panna Cotta Ingredients

Here is a list of ingredients you will need to make this pumpkin panna cotta. You shouldn’t have any trouble finding everything at your local super market.

• Heavy cream: The main pillar in every panna cotta. This is the base and provides that signature creamy texture.
• Sugar: Super fine sugar such as, casters sugar is preferred, however granulated sugar will work fine. Pulse it in a food processor for a smoother panna cotta.
• Pumpkin puree: This gives the panna cotta its pumpkin flavor and orange color. Make sure you use canned pumpkin puree and not pumpkin pie filling. Pie filling will have extra sweeteners and spices already in it.
• Gelatin: This helps the panna cotta set and gives it its jiggly texture. Getting the right amount of gelatin is critical to achieving the perfect panna cotta.
• Salt: Just a pinch of salt.
• Spices: Most grocery stores should sell a prepackaged pumpkin pie or pumpkin spice blend. If you can’t find one or you just want to use what you already have, mix together cinnamon, nutmeg, cloves, allspice and ginger.
• Vanilla extract: This will help give the panna cotta a nice aroma and additional sweetness.
• Milk: Whole milk.
• Whipped cream: Garnish your pumpkin pie spiced panna cotta with whipped cream and some crunchy candied walnuts

Pumpkin Panna Cotta Equipment

Making a pumpkin panna cotta is a relatively simple process, and you don’t need any specialized equipment. Here’s a list of the basic kitchen tools and equipment you’ll need.

• Sauce Pan: A medium-sized saucepan for heating the cream and sugar.
• Whisk: A whisk for stirring and combining the ingredients smoothly. It helps ensure that the sugar dissolves completely into the cream.
• Strainer/Cheesecloth: A fine-mesh strainer to ensure a smooth texture by removing any large pumpkin lumps or undissolved particles.
• Ramekins: Small cups or molds to pour the panna cotta mixture into for setting. This could be ramekins, glasses, or silicone molds.

How to Make Pumpkin Panna Cotta

Follow these step by step instructions to make this pumpkin Panna Cotta recipe.

Step 1: Bloom the Gelatin

In a small bowl, sprinkle the gelatin over one cup of whole milk. Let it sit for 10 minutes.

Step 2: Combine Ingredients

In a large sauce pan or dutch oven, slowly heat the rest of the milk, the cream, sugar, and a pinch of salt. Stirring almost constantly, bring the mixture just up to a boil, but don’t boil.

Step 3: Mix

Whisk in the gelatin mixture, pumpkin puree, and the pumpkin pie spice blend. Whisk until completely combined. After 8-10 minutes remove from heat.

Step 4: Strain and Transfer

Use a cheesecloth lined sieve to strain the mixture into a large bowl. This will ensure the pumpkin panna cotta is super silky smooth. Scrape the bottom of the mixture to help some liquids drip though, but don’t force the mixture through the sieve. You will be left with a blob of excess creamy puree.

Use a ladle or carefully pour the stained mixture into your molds. Transfer them to the refrigerator and chill for at least four hours, or overnight.

Step 5: Garnish and Serve

If serving in molds, simply top the pumpkin panna with whipped cream and some candied walnut bites. Otherwise, dip the bottom of the molds into a bowl of warm water for a few seconds, and then invert it onto a plate and garnish.

Pumpkin Panna Cotta Leftovers

Once the panna cotta is set, cover the mold with plastic wrap or aluminum foil to prevent it from drying out. Store in the refrigerator for up to 3 days, but it’s best to serve it as soon possible for best texture and flavor.

Don’t freeze panna cotta. Frozen cream and milk can separate and become super weird. Panna Cotta is all about a perfect silky smooth texture. Freezing it will undoubtably mess that up.

Tips for Making Pumpkin Panna Cotta

Panna cotta is one of those desserts that you really wanna nail, too much gelatin and it’s a stiff blob, not enough and its soup. Here are some tips for making a perfect pumpkin spiced panna cotta.

• Bloom the gelatin: Before adding the gelatin to the cream mixture, be sure to bloom it first. Simply sprinkle the gelatin over a small amount of the milk and let it sit for a few 5-10 minutes to soften. This will make it easier to dissolve in the cream mixture.
• Use high-quality ingredients: Pumpkin panna cotta is a simple dessert, so it’s important to use the best ingredients you can find. Use fresh heavy cream and high-quality gelatin for top notch taste and texture.
• Heat the cream mixture slowly: Don’t scorch or curdle your cream. Heat it over low heat, stirring constantly, to prevent this from happening.
• Use cold molds: Pouring the mixture into cold molds will help the pumpkin panna cotta set quicker and more evenly.
• Warm water Release: For an easy release from the mold, dip the bottom of the mold into warm water for a few seconds, and then invert it onto a plate.

Why Didn’t My Pumpkin Panna Cotta Set?

If you’re having trouble with your panna cotta setting, there could be a few reasons why. Let’s go through a couple.

• Not enough gelatin: If you didn’t use enough gelatin, the panna cotta will not set properly. Make sure to use the correct amount of gelatin called for in the recipe.
• Gelatin not dissolved properly: Make sure to add the gelatin to a small amount of milk or cold water and let it sit for a few minutes to soften.
• Not chilled long enough: Panna cotta needs to chill for at least 4 hours, or overnight, to set properly. Make sure to give it enough time to set before serving.
• Overcooking: Overcooking the mixture can cause the gelatin to break down and prevent the panna cotta from setting. Keep an eye on the mixture and remove it from the heat as soon as the sugar and gelatin dissolve.

More Recipes

If you can’t get enough pumpkin spiced treats we got you covered, try our pumpkin spiced pears. We cook them in the air fryer, its super easy and delicious. If you don’t have an air fryer its all good, we include baking instructions.

Air Fryer Pears – Pumpkin Spice Delight!

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