Pumpkin Panna Cotta

Name: Pumpkin Panna Cotta
Total time: 30 min
Yield: 5 servings
Cuisine: italian
Ingredients: 1 1/2 tablespoons unflavored powdered gelatin (about 2 2 1/2 -ounce packets); 2 1/2 cups whole milk; 2 cups heavy cream; 2/3 cup sugar; Pinch salt; 1 15-ounce can pumpkin purée; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg

By Jennifer Steinhauer

Total Time: 30 minutes plus chilling
Rating: 4(304)
Comments: Read comments

When you want a pumpkin dessert, but not the heft of a pie, this light and creamy make-ahead custard will do the trick. It's surprisingly simple to prepare; just combine the ingredients in a saucepan, heat, then strain through a sieve and chill for at least 3 hours. Divine.

Featured in: The Way We Eat; The Cookout

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Ingredients

Yield:5 servings

1½tablespoons unflavored powdered gelatin (about 2 2½ -ounce packets)
2½cups whole milk
2cups heavy cream
⅔cup sugar
Pinch salt
115-ounce can pumpkin purée
½teaspoon cinnamon
½teaspoon nutmeg

Ingredient Substitution Guide

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Preparation

Step 1
In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes.
Step 2
In a medium saucepan, heat the remaining milk, cream, sugar and salt to just before boiling. Whisk the gelatin mixture, pumpkin, cinnamon and nutmeg into the warmed cream. Remove from heat and let sit for 10 minutes, then strain through a sieve lined with cheesecloth. Do not press on the solids. Pour into 5¾-cup ramekins and chill for at least 3 hours.
Step 3
To serve, dip the base of a ramekin in hot water until the panna cotta is loose. Lay a plate on top and invert it. You may need to shake the ramekin to release the panna cotta.

Ratings

4 out of 5

304 user ratings

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Comments

David s.7 years ago

I made this years ago when published in the Times Sunday magazine and still have the hard copy in my file. It is light and delicious and has a pumpkin pie quality without the pie. It is important to strain this prior to cooling it if you want to avoid the bits of pumpkin and nutmeg..

Mary Ann M.7 years ago

How exactly can almost 6-1/2 cups of milk, cream, and pumpkin puree make less than 4 cups (5 x 3/4 cup) of finished panna cotta?!? I detected this problem too late! I should have made half a recipe--instead, the night before Thanksgiving, almost an entire shelf of my fridge is occupied by chilling Pumpkin Panna Cotta!

FatOldLady7 years ago

I doubled the recipe and used about 3.5 packets (1/4 ounce each) of gelatin. Came out fine. People raved, actually, went back for seconds :-). I made the mistake of unmolding the ramekins in a pan of water near boiling and leaving them in too long--turned the things back into liquid. Put them in the fridge again, they firmed up again. Whew. I served it with a ginger syrup, a tasty combination.

MJ1 year ago

Made this for Thanksgiving 2023. It was…okay. I had trouble sieving it and the end result was less enjoyable than a piece of pumpkin pie for me. I think I’ll stick with Lynne Rosetto-Kasper’s simple panna cotta from now on.

Loretta P1 year ago

I was definitely worried reading the review that said it took two days to set but mine set up perfectly. 6 light and lightly spiced servings-perfect! Added some chopped candied ginger on top and it will become a Fall-Holiday season staple at our house.

Neel1 year ago

I was doubtful when I made this but it turned out quite good ! The pumpkin flavor didn't really stand out but the cinnamon and nutmeg shone through. I made this as directed and it made the exact number of servings specified by the recipe. It was the perfect level of sweetness too. Wouldn't change a thing.

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