This pumpkin panna cotta is the perfect creamy and dreamy dessert with beautiful layers of classic vanilla and pumpkin.
I never thought I would find a dessert that I preferred more than a classic pumpkin pie. Then this layered panna cotta came along and stole my heart! It's a beautiful no-bake alternative for when you want something easy yet decadent. If you're making it layered in a glass like I've done here, it will take a bit of time waiting for it to set between layers but the end result is so worth it.
What is a panna cotta?
Panna cotta is a dessert generally made by mixing gelatin, cream, milk, and sugar and firms up into a soft, bouncy dessert after chilling. The texture of panna cotta is softer and lighter than pudding but not as elastic as jello.
It's the perfect make-ahead dessert as it doesn't require any technical knowledge, it's quick to set, and it keeps well in the fridge. As long as the ratio of ingredients is just right, it's a foolproof recipe.
How to make pumpkin panna cotta
Bloom the gelatin: In a small bowl, sprinkle gelatin powder over the surface of the cold milk and let it sit for 5 minutes until the gelatin has bloomed. It will have like a lumpy gel consistency.
Heat the pumpkin mixture: In a small pot, whisk together the whipping cream, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, allspice, and cloves until smooth. Bring this mixture to a simmer.
Dissolve the bloomed gelatin: Once small bubbles start forming at the surface of the pumpkin-cream mixture, stir in the bloomed gelatin and milk mixture until it completely dissolves.
Chill in fridge until set: Pour the pumpkin panna cotta into serving glasses and chill in the fridge for about 30 minutes or until set. The texture should be firm to the touch but a little wobbly when shaken.
How to make a layered panna cotta
This pumpkin panna cotta can be made with just a single flavour and it tastes absolutely delicious by itself. If you have some time on your hands and want a fancier look, you can layer the pumpkin panna cotta with layers of vanilla panna cotta. See the notes at the bottom of the recipe card to learn how to make vanilla panna cotta.
To create this diagonal layered look pictured here, find some bowls or containers that your serving glasses will fit into. Fill the bowls halfway with uncooked rice. Make an indentation in the rice and place the serving glass tilted at an angle on top of the rice.
Pour your first layer of panna cotta into the serving glasses and chill until firm. Tilt the serving glasses the opposite way and fill them with the second layer of panna cotta. Chill until set again and repeat with all remaining layers.
Tips for making the best panna cotta
- Panna cotta is separating into layers as it sets: If your panna cotta separates into layers as it sets, this just means the gelatin most likely wasn't evenly mixed with the other ingredients. Just make sure the gelatin is completely dissolved and thoroughly whisked into the warm mixture. Let the panna cotta mixture cool down a bit and stir it again before pouring into serving containers and chilling
- How to store panna cotta: Panna cotta tastes the best on the same day its made but it can be stored covered in the fridge for up to 3 days. The texture will get firmer and dry out the longer it sits in the fridge.
Other pumpkin recipes to try
- Pumpkin Swiss Roll
- Pumpkin Crepe Cake
- Pumpkin Spice White Russian
- Pumpkin Crème Brûlée Tart
- Pumpkin Pie Ice Cream
- Pumpkin Madeleines
Pumpkin Panna Cotta
- 200 g milk
- 2 ¼ teaspoons gelatin powder
- 200 g whipping cream
- 120 g pumpkin puree
- 125 g brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Fill a small bowl with cold milk and sprinkle the gelatin powder on top. Let the gelatin bloom for 5 minutes until it absorbs the milk and becomes a gel-like mass.
- Meanwhile, in a small pot, whisk together the whipping cream, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, allspice, and cloves until smooth. Bring this mixture to a simmer on low-medium heat. Once small bubbles start forming at the surface, stir in the bloomed gelatin and milk mixture until it completely dissolves.
- Pour pumpkin panna cotta into serving glasses and chill in the fridge for about 30 minutes or longer until set. The texture should be firm to the touch but a little wobbly when shaken.
- Vanilla Panna Cotta: Same method as the pumpkin panna cotta except without the pumpkin puree and pumpkin spices. Bloom 2 ¼ teaspoons gelatin powder in 300g milk. Heat 300g whipping cream and 2 teaspoons vanilla extract to a simmer and stir in the bloomed gelatin and milk mixture until dissolved.
- To make a layered panna cotta: Fill small bowls with rice and place serving glasses in the bowls at a tilted angle (optional). Pour in your first layer of panna cotta and chill for 15-30 minutes. Turn the glass to a different angle (optional) and pour in the second layer and chill again. Repeat and alternate the pumpkin and vanilla layers until you're happy with the look.
How many days in advance can I make these?
I just saw where you said 3 days Thanks! Can’t wait to try this!
Hello, when making the vanilla panna cotta for this recipe do you use brown or white sugar?
If you use white do you just 120g?
I still use 125g brown sugar for the vanilla panna cotta 🙂 It gives it more flavour. But you can certainly use white sugar if you prefer!