Pumpkin Panna Cotta

Yes, yes. I know “everything pumpkin” season is pretty much over, but I finally remembered to take pictures of this recipe!

I hate having to make dishes right before they’re consumed. Nothing is ever done when I expect it to be (I either mess something up, calculate the time wrong, require a last minute mid-recipe store trip, or the universe is just working against me), so I love any recipe that is make-ahead. This panna cotta recipe is a super easy make-ahead with a lush, velvety texture and refreshingly delicious flavor.

The recipe below is just for the panna cotta, but I made this version with a s’mores cookie crust (blended some frozen s’mores cookies to a crumb texture and pressed into a pie plate), and topped with a dollop of whipped cream. It also tastes wonderful with a drizzle of chocolate sauce.

Pumpkin Panna Cotta

  • Ingredients:
  • 1.5 teaspoons gelatin (unflavored)
  • 2 tablespoons cold water
  • 2 cups half and half
  • 1/2 cup pumpkin
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch ground cloves
  • 1 pinch allspice
  • 1 pinch nutmeg
  • 1 dash salt

In a small dish, sprinkle water over gelatin and allow to bloom.

Strain pumpkin in cheesecloth, squeezing out most of the water.

In a saucepan, combine half and half, pumpkin, sugar, cinnamon, cloves, allspice, nutmeg, and salt over medium-low heat. Warm for 5-10 minutes, stirring occasionally, to allow flavors to meld.

Bring mixture to a boil. Add gelatin mixture and boil for one minute.

Pour into 4 small dishes, or into a pie plate. Refrigerate 4 hours, or until set.

Serve with chocolate sauce or whipped cream.