Pumpkin Spice Panna Cotta

Make this pumpkin spice panna cotta for all of your special occasions in the fall. This fancy dessert is topped with homemade caramel and lots of whipped cream.

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Keyword: pumpkin panna cotta, pumpkin spice panna cotta, pumpkin caramel panna cotta, pudding panna cotta, pumpkin panna cotta recipe

Prep Time: 5

Cook Time: 40

Chilling Time: 4

Total Time: 4 45

Servings: servings

Calories: 602kcal

Ingredients

For The Panna Cotta

2 cups heavy cream
3/4 cup milk
1/2 cup white granulated sugar
3 tsp gelatin powder + 2 1/2 tbsp hot water
3/4 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice

For The Caramel Sauce

1 cup white granulated sugar
1/4 cup water
3/4 cup heavy cream room temperature
1 tsp vanilla extract
pinch of salt

Instructions

Pumpkin Panna Cotta

Combine the gelatin and hot water inside of a cup and set aside to dissolve for a few minutes or as instructed on the package.
Heat a pot over medium heat and immediately add in the heavy cream, milk, sugar, pumpkin puree, cinnamon and pumpkin spice. Whisk the ingredients until combined.
Bring everything to a boil and immediately turn off the stove.
Add in the activated gelatin and stir to combine.
Allow the mixture to cool completely before transferring to ramekins, glasses or silicone muffin molds.
Spray the ramekins, glasses or silicone molds with non stick cooking spray or coat with butter. Skip this step if you don’t plan to un-mold the panna cotta.
Pour the completely cooled panna cotta mixture into your mold of choice and cool in the refrigerator for 4 hours or over night.
Top with homemade caramel sauce before serving.

Caramel Sauce

Add water and sugar to a heavy bottom pot on the stove and stir.
Turn the stove on to medium heat once the water and sugar have fully combined.
Wait for the sugar mixture to caramelize without stirring for approximately 10-15 minutes. Timing will vary depending on the size of your pot.
Use a wet brush to gently toss the sugar back into the rest of the caramel if the sides begin to crystalize.
Once the caramel has achieved an amber color, remove from the heat.
Immediately add the room temperature heavy cream and whisk to combine.
Add the butter and place the pot over the stove on medium heat once again.
Simmer until the caramel begins to bubble, about 1-2 minutes.
Remove from the heat and stir in the vanilla extract and just a tiny pinch of salt.
Cool completely before serving over the pumpkin panna cotta.

Notes

It’s important to watch the caramel sauce as it cooks the entire time to prevent burning.
Make the caramel ahead and chill in an air tight container until ready to serve.
Set the ingredients aside prior to making the recipe as it moves quickly.

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