The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Pumpkin Panna Cotta is spiced, creamy, and buttery smooth. It’s a Fall twist on the classic and topped with Homemade Caramel Sauce.
This recipe costs approximately $6.22 to make. It makes six servings for around $1.03 per serving.
Pumpkin season is the best season! For more delicious pumpkin treats, try my Baked Pumpkin Donuts, Pumpkin Dump Cake, and Pumpkin Blossom Cookies.
Once Fall hits, I want all the pumpkin things! This Panna Cotta Pumpkin recipe is at the top of my list yearly. It is full of warm and comforting Fall flavors in a decadent, creamy, no-bake dessert.
I love Panna Cotta Pumpkin because of the Fall flavors and because it is lighter than pudding. As a result, the dessert is rich, enticing, and indulgent.
Plus, it is easier to make than you think! Follow my step-by-step directions for help, and you will soon have an elegant dessert that is fabulous for Thanksgiving or any other Fall gathering.
Ingredients and Estimated Cost
Per Serving Cost: $1.03
Recipe Cost: $6.22
- 2 cups whipping cream – $2.80
- ¾ cups milk – $0.12
- 1 ½ cups granulated sugar – $0.25
- 1 Tablespoon gelatine powder – $0.30
- ¾ cup pumpkin puree – $1.07
- 1 teaspoon ground cinnamon – $0.04
- ½ teaspoon pumpkin spice – $0.15
- ¼ cup water – $0.00
- ¾ cup heavy cream – $0.66
- 3 Tablespoons butter – $0.33
- 1 teaspoon vanilla extract – $0.50
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How to make Pumpkin Panna Cotta
- First, dissolve the gelatine powder in hot water and set it aside.
- Next, place the remaining ingredients in a medium pot and whisk together. Bring the mixture to a boil, turn off the stove, and stir in the activated gelatine.
- Allow the mixture to cool for 10 minutes before pouring it in the ramekins.
- Grease the ramekins before filling each one with the Panna Cotta mixture. Set it in the fridge to chill until set.
- Next, make the caramel sauce by adding the sugar and water to a pot. Then place it over medium heat to caramelize.
- After the caramel is amber in color, remove it from the heat. Whisk in the heavy cream and then the butter.
- Place the pot over the stove and let it simmer until the caramel starts to bubble.
- Finally, remove the caramel from the heat and stir in the vanilla extract. After the caramel has cooled, serve the Panna Cotta with the caramel sauce and whipped cream.
***For complete recipe instructions, see the recipe card below.
- You can also serve this with whipped cream.
- Additonally, instead of serving the panna cotta with caramel sauce, you can serve it with chocolate sauce.
SERVE: Serve chilled with caramel sauce. You can keep these out for no more than two hours before they need to be popped back in the refrigerator.
STORE: You can keep the caramel in the fridge in an airtight container for 1 week. Then, before using it, you can reheat it in a pot to get a pouring caramel again. The panna cotta will keep in the refrigerator for 2-3 days.
FREEZE: Freeze the panna cotta in the ramekins. Cover the tops with two layers of plastic wrap and foil. Freeze for 1-2 months.
DEFROST: Defrost overnight in the refrigerator or at room temperature for 1-2 hours.
Panna Cotta is an Italian dessert that translates to mean cooked cream. Sweetened cream and gelatine come together to create a delightful and delicious treat.
The two are similar in the cooking process and texture. However, creme brulee uses eggs as a thickening agent, whereas panna cotta uses gelatin and some sort of pudding or puree. In my recipe, I use pumpkin puree. Both result in a creamy and custardy baked dessert.
I like to leave it in the ramekin and top each one with caramel sauce and whipped cream. However, you can unmold them, place them on a plate, and then drizzle them with caramel sauce and whipped cream.
- Pumpkin Whoopie Pies
- Easy Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Cupcakes with Marshmallow Buttercream
- Pumpkin Chocolate Cheesecake Bars
- Pumpkin Snickerdoodles
- Pumpkin Delight
- Pumpkin Blossom Cake
- Instant Pot Pumpkin Cheesecake
- Pumpkin Pecan Pie Monkey Bread
- Pumpkin Sheet Cake
Pumpkin Panna Cotta
PUMPKIN PANNA COTTA:
- 2 cups whipping cream
- ¾ cups milk
- ½ cup granulated sugar
- 1 Tablespoon gelatine powder + 2 ½ tbsp hot water
- ¾ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin spice
CARAMEL SAUCE: (yields 1 cup)
- 1 cup white sugar
- ¼ cup water
- ¾ cup heavy cream at room temperature
- 3 tbsp butter at room temperature
- 1 tsp vanilla extract
- a pinch of salt
- Whipped cream
MAKE PANNA COTTA:
- Dissolve the gelatine powder in hot water and set it aside.
- Place the rest of the ingredients in a medium pot and whisk until combined.
- Bring the pot over medium heat. When it begins to boil, turn off the stove and add the activated gelatine. Stir to combine.
- Let the mixture cool for 10 minutes before pouring it into ramekins.
- Grease with cooking spray or butter (6) ½ cup ramekins, or silicone muffin molds, or glasses (if you won’t unmold the Panna Cotta, the greasing step is not necessary).
- Fill each ramekin with the Panna Cotta mixture and refrigerate for 4 hours or until completely set.
MAKE CARAMEL SAUCE:
- Add sugar and water into a heavy-bottomed pot. Once the water has combined with the sugar, place it over medium heat to caramelize.
- It will take 10-15 minutes, depending on the size of the pot. During this time, you shouldn’t touch or stir the caramel. If the sides begin to crystalize, it is a good trick to use a wet brush to gently toss that sugar to combine with the rest of the caramel.
- The color that you’ll be looking for is an amber caramel, neither too light brown nor dark. Be careful that it doesn’t burn. With this recipe, you’ll need to be next to the pot, just staring at it as it could burn easily if you’re distracted.
- Once you achieve this nice amber color, remove it from heat. Add the heavy cream and whisk to combine.
- Some steam will be released due to the temperature shock, so using the cream at room temperature will minimize it. Then, add the butter and combine.
- Place the pot over the stove one more time, and simmer until you see the caramel making some bubbles (1 to 2 minutes).
- Remove the caramel from the heat, add vanilla extract and combine.
- Let the caramel chill before using.
- Once set, serve the Panna Cotta with the homemade caramel sauce and some whipped cream on top.
- You can keep the caramel in the fridge in an airtight container. Then, before using it, you can reheat it in a pot to get a pouring caramel again.
- When unmolding the Panna Cotta, the easiest way is to use silicone molds, like silicone muffin molds.
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Yum! This panna cotta looks delicious. A perfect fall dessert!
This looks so good for fall! I’m going to make these for Thanksgiving this year to add a twist to our normal pumpkin flavored dessert!
I love this recipe so much! I thought I’d seen and tried every single pumpkin-spin on desserts but nope, this was new! Everyone was impressed.
This was such a delicious and elevated dessert. I loved the texture and flavor.
This Pumpkin Panna Cotta would be perfect for our upcoming fall gatherings. Right now, I’m still celebrating apple season, but this Pumpkin Panna Cotta will be the first thing I make on the first day of fall. It looks so creamy and delicious!
I am looking forward to trying a few other recipes this week.