Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- toasted pecans for garnish
- cinnamon for garnish
Directions
Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.
Combine heavy cream, milk, sugar, vanilla, and pumpkin pie spice in a saucepan.
Heat the mixture gently over medium heat until the sugar dissolves and the mixture is warm but not boiling.
Remove the saucepan from the heat and stir in the 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 far in advance can I make this Pumpkin Panna Cotta?
This Pumpkin Panna Cotta is perfect for making ahead! Since it requires 4 hours to fully set, aim to prepare it at least a day before serving for the best texture. Store the individual servings tightly covered in the refrigerator for up to 3 days.
Can I substitute the heavy cream in this panna cotta recipe?
While heavy cream is key for the rich texture, you can try substituting half of the 1 cup of heavy cream with a full-fat coconut cream for a slightly different flavor profile. However, using only lower-fat milk may result in a panna cotta that doesn't set properly due to the gelatin ratio.
Why is my homemade pumpkin panna cotta not setting firm?
If your panna cotta isn't setting, it's usually due to improper gelatin blooming or heating. Ensure you allowed the 2 teaspoons of gelatin to fully bloom in the cold water for 5 minutes before gently incorporating it into the warm cream mixture, and avoid boiling the mixture, which can deactivate the gelatin.
