Name: pumpkin panna cotta recipe
Prep time: 6 h 10 min
Cook time: 5 min
Total time: 6 h 15 min
Cuisine: Italian
Ingredients: ½ cup oat milk; 1 envelope (2 ½ teaspoons) unflavored gelatin powder; 1 ½ cups heavy cream; ¾ cup pumpkin puree; ⅓ cup packed brown sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground allspice; ⅛ teaspoon cardamom; 1 pinch ground cloves; ¼ teaspoon fine salt; 1 teaspoon vanilla paste; ½ cup heavy cream, chilled; 1 tablespoon maple syrup; Caramel sauce, as desired

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Buttery pumpkin, rich cream, and cozy spices come together in this silky pumpkin panna cotta recipe. Individually portioned, topped with a cloud of whipped cream, and drizzled with golden caramel, this is a perfect holiday pumpkin dessert!

two plates of pumpkin panna cotta are set on a table decorated with small pumpkins

If there's one dessert that can turn just a few minutes of effort into a pastry-chef-worthy plate, it's panna cotta. Its smooth-as-silk texture is refreshing and indulgent at the same time. And when turned out onto a dessert plate, it looks so impressive.

All for just a few minutes worth of measuring and stirring! After that, you're free to enjoy an autumn walk or cozy up with your favorite book while your panna cottas set in the fridge, developing their perfectly creamy consistency.

Many pumpkin panna cotta recipes are served right in the cups they're set in, and that's perfectly fine! If you ask me, though, the best way to showcase the gorgeous essence of this Italian dessert is to unmold each one onto its own dessert plate.

I use a slightly higher ratio of gelatin in my pumpkin panna cotta recipe. This adds just enough structure to make the unmolding part easy, while still keeping the custard texture velvety and rich. And for those times when they don't turn out perfectly? There's nothing a cloud of whipped cream and a drizzle of glowy caramel can't hide ✨

ingredients for pumpkin panna cotta

all of the ingredients needed to make pumpkin panna cotta are laid out on a work surface and labeled

ingredient notes & swaps

I used oat milk just because it's what we always have in the fridge, but you can use any milk here you like! Regular whole milk or any plant-based milks will do. I would avoid flavored milks or coconut milk though.
I use gelatin powder here, as that is what is most readily available. Depending on where you live and shop, you may have easier access to gelatin sheets. I have not tested this recipe with that variety of gelatin, but Kitchen Alchemy has some great information on how to make the conversion.
It's important to use heavy cream, as this is what gives this dessert its richness. The high fat content works in tandem with the gelatin to create that signature creamy texture. Remember that it is quite normal for heavy cream to become clumpy in the fridge. The milk fat solids separate out over time, but the texture will smooth out as the custard mixture heats. Of course, always check your dairy for sourness or off putting aromas before using.
I often recommend using homemade pumpkin puree in recipes, but this spiced pumpkin panna cotta is one where I find canned pumpkin puree to be the best. It has a smoother, more homogenous consistency than what you can make at home, which leads to a silkier panna cotta. Make sure to choose plain, canned pumpkin puree, not pumpkin pie filling which has other ingredients in it.
I know we've got a lot of individual spices here, but stay with me! While I use store bought pumpkin pie spice plenty often, a delicate dessert like this panna cotta calls for a little bit more restraint than your typical pie spice blend can offer. Take the few extra minutes to measure out your own ratio of spices! You'll be rewarded with a warm base of flavor that perfectly frames the nutty pumpkin and sweet cream.
I love the speckles that vanilla paste gives to this custard, but you can use an equal amount of vanilla extract instead.

how to make pumpkin panna cotta

a glass pitcher of milk with gelatin powder sprinkled on the surface

Step 1: Pour the oat milk into a small bowl or pitcher, then sprinkle the gelatin powder over the surface of the liquid. Let sit for about 10 minutes while you work on the next steps.

a saucepan containing cream, pumpkin puree, and spices sits next to a whisk

Step 2: Whisk 1 ½ cups of the heavy cream along with the pumpkin puree, brown sugar, salt, and all of the dry spices in a medium saucepan.

the cream and pumpkin mixture is heated and stirred

Step 3: Heat over medium-low heat for 3-5 minutes, stirring often, until the sugar is dissolved and the mixture is gently steaming.

a spoon is lifted from the gelatin mixture, showing its thickened texture

Step 4: Stir your gelatin mixture and check its consistency. At this point it should be bloomed, meaning the gelatin particles have absorbed some of the liquid and started thickening!

the gelatin mixture is stirred into the saucepan with the other ingredients

Step 5: Stir your bloomed gelatin into the cream mixture over medium-low heat, then remove it from the heat and stir in the vanilla paste. For the silkiest texture, use an immersion blender on low speed to blend the mixture now. Make sure to do this gently, with the blender head fully submerged so that air bubbles are kept to a minimum.

pumpkin panna cotta mixture is poured into 6 ramekins arranged on a small sheet pan

Step 6: Pour the mixture into six 1-cup ramekins or dessert cups. You can see I didn't have 6 of the exact same cups, and that's totally fine! Use whatever you have, or for an extra fun twist, use 6 entirely different cups! Ramekins, small bowls, tea cups - they will all create a slightly different shape. Cover your panna cottas tightly with plastic wrap, then refrigerate at least 6 hours, or ideally overnight.

two panna cotta filled ramekins are set into a wide bowl of warm water

Step 7: Unmold your panna cottas by running a very thin paring knife around the outer edge of each panna cotta, then placing them in a wide dish of very hot water for about 30 seconds. Dry each ramekin off, then place a serving plate over the top of each panna cotta, invert so that the plate is on the counter and the ramekin is pointing up, and carefully lift the ramekin away.

the pumpkin panna cotta turned out onto a plate and topped with whipped cream and caramel to serve

Step 8: Whip the remaining ½ cup of heavy cream with the maple syrup, then add a dollop to the top of each panna cotta. Drizzle with caramel sauce, crumbled cookies, or a pinch of nutmeg if you like!