Pumpkin Panna Cotta with Caramel Sauce
This Pumpkin Panna Cotta recipe is a creamy Italian fall dessert! It's made with cinnamon, nutmeg, and topped with a salted caramel sauce.
Servings: 4
Calories: 745kcal
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: 2cups | Calories: 745kcal | Carbohydrates: 61g | Protein: 7g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 293mg | Potassium: 298mg | Fiber: 2g | Sugar: 58g | Vitamin A: 11687IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 1mg