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–+ servings

Pumpkin Panna Cotta

By: Nadia Aidi
|
Servings: 6 servings
Pumpkin panna cotta spiced with cinnamon and pumpkin pie spice, set with gelatin and sweetened condensed milk, chilled in hollowed mini pumpkins and finished with a torched cane sugar top.
Prep 10 minutes
Cook 15 minutes
Fridge Time 4 hours
Total 4 hours 25 minutes
Overhead of pumpkin panna cotta in a hollowed mini pumpkin, brûléed sugar top cracked open, cinnamon whipped cream and roasted pumpkin seeds, whole pumpkins alongside.

Equipment

  • Mixing bowl
  • saucepan
  • whisk
  • fine mesh strainer
  • paper towels
  • kitchen torch

Ingredients

  • 1/4 cup whole milk or cream
  • 1 1/2 envelopes gelatin about 3 3/4 tsp
  • 2 cups heavy cream
  • 3/4 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 2 cups full-fat greek yogurt
  • 14 oz sweetened condensed milk
  • 6 mini pumpkins hollowed out, seeds reserved

For Garnish

  • 12 tsp cane sugar for the brûlée top (about 2 tsp per pumpkin)
  • reserved pumpkin seeds
  • 6 tbsp whipped cream about 1 tbsp per pumpkin
  • cinnamon for dusting

Instructions

  • Bloom the Gelatin: Add the milk to a bowl and sprinkle the gelatin over the top. Let sit for 10 minutes.
    1/4 cup whole milk, 1 1/2 envelopes gelatin
  • Heat the Base: In a saucepan, whisk together the cream, pumpkin puree, cinnamon, and pumpkin pie spice. Warm over medium heat, whisking, until warm, but not boiling.
    2 cups heavy cream, 3/4 cup pumpkin puree, 1/2 tsp cinnamon, 1/4 tsp pumpkin pie spice
  • Combine: Strain the hot cream mixture into the gelatin a little at a time, whisking constantly. Whisk in the greek yogurt and condensed milk until smooth.
    2 cups full-fat greek yogurt, 14 oz sweetened condensed milk
  • Fill: Pat the hollowed pumpkins dry. Divide the mixture among them. Cover and refrigerate at least 4 hours, until set.
    6 mini pumpkins
  • Brûlée: When the pumpkin panna cotta is set, gently pat dry the tops. Sprinkle each one with about 2 tsp of cane sugar and torch until melted and golden.
    12 tsp cane sugar
  • Garnish: Top each with a dollop of whipped cream, a few pumpkin seeds, and a dusting of cinnamon.
    reserved pumpkin seeds, 6 tbsp whipped cream, cinnamon

Nutrition

Calories: 942kcal, Carbohydrates: 141g, Protein: 30g, Fat: 37g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.003g, Cholesterol: 120mg, Sodium: 152mg, Potassium: 5125mg, Fiber: 8g, Sugar: 88g, Vitamin A: 121936IU, Vitamin C: 126mg, Calcium: 628mg, Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info