Pumpkin Panna Cotta

Posted by AP Accounts Payable on


This simple dessert is a perfect end to a big meal - flavorful yet light, and beautiful on a plate! It’s like pumpkin pie, but without the extra work to make pie crust (so it’s gluten-free!).
If pumpkin is not your thing, the puree can be substituted with pureed sweet potatoes or butternut squash.



1 1/2 cups milk
1 cup heavy cream
1 cup pureed pumpkin
1/2 cup sugar
1 envelope unflavored gelatin
1 tsp Organic Pumpkin Pie Spice Seasoning

Garnish: Spiced Syrup, Chopped Nuts, Marshmallows

In a large bowl, combine ½ cup of milk with gelatin, and let bloom.
Blend the remaining milk, pumpkin, cream, sugar and seasoning.
Strain into a pot. Turn the heat to low and cook the milk, stirring occasionally, until it starts to steam.
Pour into the large bowl with the bloomed gelatin and whisk until completely combined.
Ladle into 6-8 small ramekins.
Chill the panna cotta until firm (at least 4 hours), and serve with garnish.

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