Ingredients
- 250 ml (1 cup) heavy cream
- 125 ml (1/2 cup) whole milk
- 60 g (1/4 cup) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 120 g (1/2 cup) pumpkin puree
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- Optional: toasted pecans or cinnamon for garnish
Directions
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
In a saucepan, combine heavy cream, milk, sugar, vanilla, and pumpkin pie spice. Heat gently over medium heat until the sugar dissolves and the mixture is warm but not boiling.
Remove from heat and stir in pumpkin puree until smooth.
Add the bloomed gelatin to the warm pumpkin mixture and stir until completely dissolved.
Pour the mixture into individual serving cups or ramekins. Refrigerate for at least 4 hours, or until set.
Just before serving, drizzle with maple syrup and sprinkle with toasted pecans or a pinch of cinnamon if desired.
Frequently Asked Questions
How can I make this Pumpkin Panna Cotta ahead of time for a party?
This Pumpkin Panna Cotta is perfect for making ahead! Since there is no baking involved, you can prepare the mixture and portion it into your 4 serving dishes up to 2 days in advance. Ensure they are fully chilled and set in the refrigerator before serving with a drizzle of maple syrup.
What is the best way to ensure my Panna Cotta sets up correctly if I don't have powdered gelatin?
Powdered gelatin is crucial for the setting process of this recipe; it should bloom in cold water for 5 minutes before being added to the warm cream mixture. If you must substitute, use leaf gelatin, but you'll need about 1.5 teaspoons of bloomed leaf gelatin to replace the 2 teaspoons of powdered gelatin specified.
Can I make this creamy dessert dairy-free by substituting the heavy cream and milk?
While this recipe relies on the richness of 250 ml heavy cream and 125 ml whole milk, you can attempt a substitution using full-fat coconut cream or a thick, unsweetened plant-based creamer. Be aware that the texture and final set might be slightly softer, so you may need to slightly increase the amount of gelatin used.
