Your new fall dessert will be the easiest thing to make! Who doesn’t like a make-ahead dessert?! So easy and so quick to prepare. Make it the night before, and it’ll be ready by morning.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes.
In a saucepan over medium heat, combine cream, milk, sugar, pumpkin, and pumpkin spice. Stir until the sugar dissolves and the mixture is hot, but do not boil.
Remove the pan from heat, stir in the bloomed gelatin until fully dissolved. Add vanilla extract.
Optional but recommended—strain the mixture to remove any clumps. Pour into serving glasses or molds.
Refrigerate at least 4 hours, or until set.
Straining the mixture ensures a smooth texture for your panna cotta.
Make this dessert a day ahead to save time during your dinner party.
Serve with a dollop of whipped cream or a sprinkle of cinnamon for added flair.
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and smooth to avoid any texture issues.
How long can I store the panna cotta?
You can store the panna cotta in the refrigerator for up to 3 days.
Can I substitute heavy cream with a lighter option?
You can use half-and-half, but the texture may be less creamy.
What molds work best for panna cotta?
You can use ramekins, small glasses, or silicone molds for easy unmolding.
Can I make this dessert vegan?
You can substitute the dairy with coconut milk and cream, and use agar-agar instead of gelatin.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
