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Pumpkin Panna Cotta ❤️. These are the most perfect fall dessert. I used @IcelandicProvisions Skyr as always because it is the creamiest yogurt + love the added protein! This will be your new favorite dessert. It’s perfect for Thanksgiving dinner, I made it for my family and they were all obsessed.
I always get asked what blow torch I use, so here it is!
If you loved this recipe, check out my Bourbon & Pumpkin Pie Truffles!
Why You’ll Love Pumpkin Panna Cotta
Apart from being absolutely gorgeous, these are next level delicious! Truly easy to make. It’s creamy, and the brûlée on top gives it that crispy touch and… my goodness, it elevates the recipe so much more! How cute are the mini pumpkins? 😍 Trust me, you will LOVE!
How To Prepare Pumpkin Panna Cotta
🥛 First, add the milk in a bowl and sprinkle the gelatin. Then, let it sit for 10 minutes.
🎃 Secondly, in a sauce pan, add in cream, pumpkin puree, cinnamon and pumpkin pie spice. Then, whisk until hot but never boiling.
✨ Strain in into the gelatin bowl, little by little and whisking it.
❤️ Then, add in skyr and condensed milk. Whisk well.
🌟 Pat dry the pumpkins real well.
❄️ Then, divide it between the mini pumpkins and refrigerate for 4 hours.
🍮 Lastly, add cane sugar, brûlée and that’s it!
Substitutions and Variations
- You can use plain yogurt or greek yogurt instead of skyr.
Chef Nadia’s Tip
Refrigerate for 4 hours, if you do go longer they might get a bit watery but just pat dry gently and you are golden!
Similar Recipes
Common Questions
You can use plain yogurt or greek yogurt.
I use Icelandic Provisions skyr.
I use Rösle Kitchen Torch.
Pumpkin Panna Cotta
Ingredients
- 1/4 cup Whole milk , or cream
- 2 cups Heavy cream
- 2 cups Skyr, I used Icelandic Provisions
- 3/4 cup Pumpkin puree
- 1.5 Unflavored gelatin envelopes
- 1 can Condensed milk
- 6-8 Mini pumpkins, hollowed out as much as possible and seeds reserved
- 1/2 tsp Cinnamon
- 1/4 tsp Pumpkin pie spice
Instructions
- First, add the milk in a bowl and sprinkle the gelatin. Let it sit for 10 minutes.
- Secondly, in a sauce pan, add in cream, pumpkin puree, cinnamon and pumpkin pie spice. Then, whisk until hot but never boiling.
- Strain in into the gelatin bowl, little by little and whisking it.
- Then, add in skyr and condensed milk. Whisk well.
- Pat dry the pumpkins real well.
- Then, divide it between the mini pumpkins and refrigerate for 4 hours.
- Lastly, add cane sugar, brûlée and that’s it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
