Print Options:

Pumpkin Panna Cotta with Toasted Pecans

Yields6 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Panna cotta is an Italian dessert that translates to “cooked cream”. Infinitely variable and can be made a day ahead. In this Thanksgiving version we’ve used canned pumpkin and pumpkin pie spice. Using gelatin leaves provides a beautifully silky texture.

 4 gelatin leaves (or substitute a gelatin envelope. 1 envelope = 4 gelatin leaves)
 3 Tbsp water
 1 ¾ cups whipping cream
  cup sugar
 1 cup canned pumpkin
 ¾ tsp pumpkin pie spice
 toasted chopped pecans for garnish
1

In a medium bowl, submerge the gelatin sheets in the water and set aside. (If using a gelatin envelope, sprinkle the gelatin over the water.)

2

In a small pan, bring the cream and sugar to a simmer.

3

Add the hot cream mixture to the gelatin and stir until the gelatin is completely dissolved. Stir in the pumpkin and pumpkin pie spice until smooth.

4

Ladle into six 4 oz ramekins or custard cups and refrigerate for at least two hours (can be made a day ahead).

5

To serve, dip each ramekin into a saucepan of simmering water for about 10 seconds. Run a paring knife around the edge of the panna cotta to loosen.

6

Tip the ramekin upside down into a dessert plate to unmould it. Serve with toasted pecans over top.

Nutrition Facts

Servings 0