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Home » Recipes » Fall Desserts

Pumpkin Panna Cotta with Caramel Sauce

Dated: November 10, 2022 Last Modified: March 20, 2024 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This Pumpkin Panna Cotta recipe is a creamy Italian fall dessert! It's made with cinnamon, nutmeg, and topped with a salted caramel sauce.

Pumpkin Panna Cotta is the perfect dessert if you're craving those seasonal autumn flavors, but want something easy. It tastes like pumpkin pie, but takes a fraction of the effort to make.

Pumpkin panna cotta with caramel sauce in glass with spoon.

I love pumpkin pie as much as the next person, but making it from scratch is a time-consuming process. This panna cotta is a shortcut to all of those cozy fall dessert vibes.

It's made with only a few ingredients, but completely decadent and full of flavor. Panna cotta feels like something you might order in a gourmet restaurant, but is super easy to prepare at home.

It's gluten free and eggless, making it a great choice to serve during holidays or dinner parties if your guests have dietary restrictions.

Panna cotta must be chilled in the refrigerator for a few hours, so it's best to make it the day before serving. This is perfect if you're looking for a holiday dessert, but would like to have it prepared ahead of time.

Water and gelatin in small glass bowl with white towel.

What Is Panna Cotta?

Panna cotta is an Italian dessert that translates to 'cooked cream' in the Italian language.

The base of the dessert consists of heavy cream, unflavored gelatin, and sugar. These ingredients are heated lightly in a small sauce pan and then poured into a serving vessel.

The panna cotta is transferred to the refrigerator, where it solidifies and becomes gelatinous. The result is a smooth, creamy, and lightly sweetened dish that resembles custard, flan, or crème caramel.

I love panna cotta, because it can be customized in so many different ways. It may be flavored with herbs, spices, or fruits. Panna cotta may be topped with sauces and syrups, from chocolate to coffee to honey.

This version is made with fall flavors, so pumpkin puree is added to the cream mixture, along with cinnamon and nutmeg. It's topped with a homemade caramel sauce and some flaky sea salt to cut the sweetness.

Ingredients For Pumpkin Panna Cotta

Here's what you'll need to make it.

  • ¼ cup Cold Water
  • 2 ¼ tsp. Unflavored Gelatin (equals 1 packet)
  • 2 ¼ cups Heavy Whipping Cream (split)
  • ½ cup Sugar
  • 1 tsp. Vanilla Extract
  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • ½ tsp. Cinnamon
  • ⅛ tsp. Nutmeg
  • 2 Tbsp. Unsalted Butter
  • ½ cup Brown Sugar
  • Flaky Sea Salt (or kosher salt) for garnish

Make sure to use unflavored gelatin and not flavored gelatin, as this will affect the taste of the panna cotta. Also, keep in mind that gelatin is made with animal products and is not vegetarian or vegan.

Heavy cream mixture in sauce pan.
Heavy cream mixture with pumpkin puree and spices in sauce pan.

How To Make Panna Cotta

Most of the effort involved in making panna cotta includes preparing the base in a sauce pan on the stove top. This process only takes about 15 minutes altogether.

  1. The first step is to add 2 ¼ tsp. (equals 1 packet) of unflavored gelatin to ¼ cup of cold water in a small bowl. Allow the mixture to sit at room temperature for 10 minutes. This will allow the gelatin to set (there is no need to stir the mixture).
  2. Place 2 cups of heavy whipping cream, ½ cup granulated sugar, and 1 tsp. vanilla extract in a sauce pan. Turn the heat to medium-low and allow the mixture to heat until just under a boil, stirring often with a whisk.
  3. Add 1 cup of pumpkin puree, ½ tsp. ground cinnamon, ⅛ tsp. ground nutmeg, and the gelatin mixture to the sauce pan and stir until completely combined.
  4. Allow the pumpkin cream gelatin mixture to heat until just under a boil, stirring often. The sugar should have completely dissolved and the pumpkin puree incorporated into the cream.
  5. Remove the sauce pan from the heat.

The mixture should be smooth and easily pourable after all of the ingredients are combined and cooked in the sauce pan.

It's important not to overcook the mixture, or the gelatin will lose its thickening power and the panna cotta will not set correctly. Cook the mixture on medium-low heat and do not allow it to come to a boil.

Unrefrigerated panna cotta mixture in small glasses on wooden board.
Chilled panna cotta in small glasses.

How Long Does It Take To Set?

Once the pumpkin cream mixture is ready, it's time to pour it into serving vessels and allow it to chill, before transferring it to the refrigerator.

I recommend pouring it into whatever vessel you plan to serve, so that you don't have to scoop it into a separate one once chilled, which would disturb its shape. Panna cotta will mold to whatever shape the cooked cream mixture is poured.

The great thing is that panna cotta can be served in just about any type of serving vessel. It may be served in lowball glasses, mason jars, ramekins, stemless wine glasses, martini glasses, or any variety of small dessert dishes.

I love to serve it in lowball glasses, but feel free to opt for whichever vessel you like.

This recipe yields 4-6 servings of panna cotta. It's a decadent dessert and can be portioned into anywhere from 4-6 servings, depending on how much you would like in each serving.

  1. Pour the cooked pumpkin cream mixture into anywhere from 4-6 serving vessels of choice. Allow the mixture to cool before transferring to the refrigerator to chill.
  2. Once cooled, place the serving vessels in the fridge and allow to chill completely. It's best to allow at least 2 hours, but the pumpkin panna cotta may be chilled up to 24 hours before serving.
Spoonful of caramel sauce lifted from small sauce pan.

How To Make Caramel Sauce

Adding caramel sauce to this panna cotta is completely optional. It's decadent enough to serve without without the sauce, but caramel definitely takes it to the next level.

Making caramel sauce is super easy and only takes a few minutes on the stove top. Caramel sauce is made from butter, brown sugar, and some heavy whipping cream.

It's best to make the caramel sauce right before serving the panna cotta.

  1. To make the caramel sauce, place 2 Tbsp. unsalted butter in a small sauce pan and heat to medium-low.
  2. Allow the butter to melt and add ½ cup of brown sugar (or dark brown sugar). Stir the mixture with a small whisk until completely combined.
  3. Add ¼ cup heavy whipping cream to the sauce pan and stir until combined.
  4. Cook the mixture on medium-low heat for a minute or two, stirring often. The caramel should be smooth and easily pourable.

How Long Does Caramel Sauce Last In The Fridge?

You will likely end up with more caramel sauce than needed. Any leftover caramel sauce may be stored in an airtight container in the fridge for 3-4 days.

Be sure to allow the caramel sauce to cool completely before transferring to the fridge for storage.

Leftover caramel sauce may be used as a topping for any dessert, such as ice cream, cheesecake, or cakes of any kind. It's tasty served with fresh apple slices.

I love caramel sauce drizzled over any of these apple desserts:

  • Gluten Free Apple Galette
  • Old Fashioned Apple Pie
  • Cinnamon Sugar Apple Cake
  • Apple Streusel Muffins
  • Gluten Free Apple Crisp
  • Cast Iron Apple Crisp
Pumpkin panna cotta with caramel sauce in small glasses.

What To Serve With Panna Cotta

After the panna cotta has chilled for at least a few hours and has completely set, it's time to serve.

This pumpkin panna cotta may be served on its own, without any type of toppings, and it is completely delicious. I find it to be sweet and rich enough by itself.

If you'd like to make it even more decadent, add as much or as little of the homemade caramel sauce on top of it. I recommend sprinkling some flaky sea salt (or kosher sea salt) over the caramel, along with a dusting of cinnamon.

The sea salt helps to balance out the sweetness of the caramel sauce, but adding it is completely optional.

If you'd like to sweeten up the panna cotta, but don't feel like making caramel sauce, you can drizzle some honey, maple syrup, or agave syrup over the top. You can also use store-bought caramel sauce as a shortcut ingredient.

You can top this panna cotta with toasted nuts, such as pecans, walnuts, hazelnuts, or almonds.

Panna cotta is perfect after a holiday meal, served with coffee, espresso, wine, or port.

Love pumpkin desserts? Check out these recipes!

  • Pumpkin Bread Pudding
  • Pumpkin Streusel Coffee Cake
  • Gluten Free Pumpkin Waffles
  • Crustless Pumpkin Cheesecake
  • Pumpkin Scones
Spoonful of pumpkin panna cotta with caramel sauce lifted from glass.

How Long Does It Last In The Fridge?

Panna cotta lasts 4-5 days in the refrigerator. It's best to cover the panna cotta with plastic wrap, so that it doesn't absorb any of the flavors found in the fridge.

It's best to add the caramel sauce and sea salt right before serving.

Can It Be Frozen?

I find that panna cotta is best served within a few hours or days of preparation and do not recommend freezing this recipe.

Love panna cotta? Check out these recipes!

  • Pistachio Panna Cotta
  • Strawberry Mint Panna Cotta

Looking For More Pumpkin Desserts? Don't Miss These!

Pumpkin Crème Brulee

Gluten Free Pumpkin Cupcakes

Crustless Pumpkin Pie

Pumpkin panna cotta with salted caramel sauce in glass with spoon.

Pumpkin Panna Cotta with Caramel Sauce

Christine Rooney
This Pumpkin Panna Cotta recipe is a creamy Italian fall dessert! It's made with cinnamon, nutmeg, and topped with a salted caramel sauce.
5 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Chilling Time: 4 hours hrs
Total Time 4 hours hrs 35 minutes mins
Course Dessert
Cuisine Italian
Servings 4
Calories 745 kcal

Ingredients
 
 

For The Panna Cotta:

  • ¼ cup cold water
  • 2 ¼ tsp. unflavored gelatin equals 1 packet
  • 2 cups heavy whipping cream
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg

For The Caramel Sauce:

  • 2 Tbsp. unsalted butter
  • ½ cup brown sugar or dark brown sugar
  • ¼ cup heavy whipping cream
  • ½ tsp. flaky sea salt optional
  • cinnamon for garnish (optional)

Instructions
 

For The Panna Cotta:

  • Add 2 ¼ tsp. (equals 1 packet) of unflavored gelatin to ¼ cup of cold water in a small bowl. Allow the mixture to sit at room temperature for 10 minutes. This will allow the gelatin to set (there is no need to stir the mixture).
  • Pour 2 cups of heavy whipping cream, ½ cup granulated sugar, and 1 tsp. vanilla extract in a sauce pan. Turn the heat to medium-low and allow the mixture to heat until just under a boil, stirring often with a whisk.
  • Add 1 cup of pumpkin puree, ½ tsp. ground cinnamon, ⅛ tsp. ground nutmeg, and the gelatin mixture to the sauce pan. Stir until completely combined.
  • Heat the pumpkin cream mixture until just under a boil, stirring often. The sugar should have completely dissolved and the pumpkin puree incorporated into the cream. Be careful not to overcook or undercook the mixture, or the panna cotta may not set up correctly in the refrigerator.
    The mixture should be smooth and easily pourable at this point.
  • Pour the cooked pumpkin cream mixture into anywhere from 4-6 serving vessels of choice, depending on how large you prefer your servings.
    Allow the mixture to cool before transferring to the refrigerator to chill. It may take 45-60 minutes before the mixture is cool enough to transfer to the fridge.
  • Once cooled, place the serving vessels in the fridge and allow to chill completely. Allow the panna cotta to chill at least 2 hours, but up to 24 hours before serving. It should be completely set before serving.

For The Caramel Sauce:

  • Place 2 Tbsp. unsalted butter in a small sauce pan and heat to medium-low.
  • Allow the butter to melt and add ½ cup of brown sugar (or dark brown sugar). Stir the mixture with a small whisk until completely combined.
  • Add ¼ cup heavy whipping cream to the sauce pan and stir until combined. Cook the mixture on medium-low heat for a minute or two, stirring often. The caramel should be smooth and easily pourable.
    Prepare the caramel sauce just before serving the panna cotta.
  • To Serve: Serve as-is without the caramel sauce, or drizzle desired amount of caramel sauce over each serving of panna cotta. Garnish with some flaky sea salt (or kosher salt) and a dash of cinnamon (optional).

Notes

The caramel sauce is a completely optional step. The panna cotta may be served without it if you prefer.
Any extra caramel sauce may be stored in the refrigerator.
Nutrition information is for 4 servings and includes caramel sauce.
It's important to use pumpkin puree, not pumpkin pie filling, to make this panna cotta. Pumpkin pie filling is already spiced and will affect the flavor of this dish.
You can divide this recipe into anywhere from 4-6 servings, depending on how much large you prefer each serving.

Nutrition

Serving: 2cupsCalories: 745kcalCarbohydrates: 61gProtein: 7gFat: 55gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 167mgSodium: 293mgPotassium: 298mgFiber: 2gSugar: 58gVitamin A: 11687IUVitamin C: 3mgCalcium: 138mgIron: 1mg
Keyword pumpkin spice panna cotta, fall panna cotta, panna cotta with caramel sauce
Tried this recipe?Let us know how it was!

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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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