Pumpkin Panna Cotta
This Dairy-Free Pumpkin Panna Cotta is a silky-smooth, naturally sweetened dessert that’s perfect for fall and totally Thanksgiving dessert worthy! It’s rich, creamy, and something a little different from the usual pie lineup!
Don’t get me wrong, I love the classic Thanksgiving pies (like Air Fryer Pumpkin Pie and Air Fryer Pecan Pie), but when someone brings something a little different to the table (literally), it’s always a hit. This pumpkin panna cotta is light, creamy, and elegant, but still has those cozy pumpkin pie flavors. Plus, it’s served in cute little ramekins, which makes it perfect for smaller holidays or can be scaled for ones with more guests.
It’s made with coconut milk instead of cream, so it’s completely dairy-free. With just a handful of ingredients like pumpkin puree, vanilla, and warm spices, this dessert checks all the boxes. It’s naturally gluten-free, lower in sugar thanks to maple syrup, and easy to whip up in advance.
🎃 Ingredients You’ll Need
- Canned Coconut Milk (full fat) – is used in place of heavy cream and whole milk in this dairy-free version. That said, the ingredients can be used interchangeable.
- Maple Syrup – gives this dessert the perfect amount of sweetness without adding any refined sugar.
- Pumpkin Puree – Make sure you have a can of straight pumpkin puree -NOT pumpkin pie filling.
- Vanilla Extract – adds hints of sugary-sweet caramel flavor.
- Pumpkin Pie Spice – contains a blend or warming spices giving this dessert plenty of classic pumpkin pie flavor.
- Gelatin – helps thicken up the coconut milk, creating a custard like consistency. Gelatin packets can be found in the baking aisle.
- Agar Agar – If making the vegan version.
📖 How To Make Pumpkin Panna Cotta (Step by Step Instructions)
1️⃣Bloom the Gelatin
Blooming the gelatin is key to creating that smooth, silky texture. Start by whisking coconut milk and gelatin together in a bowl and let it sit for about a minute. This gives the gelatin time to absorb the liquid and “bloom,” ensuring it blends evenly into the dessert without any clumps.
2️⃣Heat and Whisk the Ingredients
Once the gelatin has bloomed, whisk in the pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice. Next, transfer the mixture to a small saucepan and gently heat it over medium-low heat. Be careful not to let it boil. Just warm it until the gelatin dissolves completely.
3️⃣Strain, Pour, and Chill
To guarantee a velvety consistency, pour the mixture through a fine mesh strainer into a measuring cup. This step removes any lingering clumps, ensuring a flawless panna cotta. Divide the mixture evenly between four ramekins and pop them in the fridge. Let them chill for at least 4 hours to set.
👩🏻🍳Pro Tips
- Strain for smoothness: Even if it looks smooth, straining catches any stubborn gelatin bits or undissolved spices.
- Don’t skip the blooming step: If the gelatin isn’t properly bloomed, your panna cotta may turn out grainy.
- Avoid boiling the mixture: If the liquid gets too hot, the gelatin’s structure can break down, causing it not to set.
🌱 How to Make It Vegan (Gelatin Free Option)
If you would like to make this classic Italian dessert 100% vegan and plant-based, replace gelatin with agar agar. It is a vegan gelatin substitute extracted from seaweed and acts like gelatin in most recipes.
🦃Serving Suggestions
Toppings:
- Whipped coconut cream with a sprinkle of cinnamon or nutmeg
- Candied pecans for a sweet, crunchy contrast
- Caramel drizzle to enhance the pumpkin flavors
- Crushed ginger cookies or biscotti for added texture
Serve:
- As a Thanksgiving table centerpiece in elegant glasses or mini jars
- Paired with ginger cookies or biscotti for a complete dessert
- Alongside a hot cup of coffee or spiced tea for a cozy holiday treat
❄️Storing, Freezing, and Shelf Life
Storing: Pumpkin panna cotta is a great make-ahead dessert. Store the ramekins covered with plastic wrap or airtight lids to keep them fresh and prevent any fridge odors from sneaking in. When stored properly, the panna cotta will stay fresh for 3 to 4 days in the refrigerator.
Freezing: If you need to make it even further in advance, freezing is also an option. Once the panna cotta has fully set, wrap each ramekin tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months in the freezer. When ready to enjoy, move them to the fridge and let them thaw overnight.
Add any toppings, like whipped cream or cinnamon, right before serving to keep them looking and tasting their best.
❔ FAQ
Yes, silicone molds are a great option! They make it easy to release the panna cotta without breaking. Just run the bottom of the mold under warm water for a few seconds to loosen it before plating.
If you want to enhance the flavor, you can add extra nutmeg, ginger, or even cloves when whisking the ingredients together. Just be sure to strain the mixture before pouring it into the ramekins to remove any clumps from the spices.
Start by blooming the gelatin. Whisk it with the coconut milk and let it sit for one minute. Heat the mixture slowly, and never let it boil, as boiling can affect the gelatin’s ability to set. For a perfectly smooth texture, always strain the mixture before pouring it into the molds or ramekins.
🎃More Thanksgiving Dessert Recipes
- Pumpkin Banana Bread
- Pumpkin Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- 3 Ingredient Banana Pudding
- Candy Corn Peanut Fall Snack Mix
Dairy Free Pumpkin Panna Cotta
Ingredients
- 14 oz Coconut Milk full fat, canned
- ¼ cup Maple Syrup
- ¼ cup Pumpkin Puree
- ½ tbsp Pumpkin Pie Spice
- 1.5 tbsp Gelatin
- 1.5 tbsp Agar Agar (if making vegan version)
Instructions
- In a medium mixing bowl, add coconut milk and gelatin. Whisk together and let sit for 1 minute allowing the gelatin to bloom. There may be clumps of gelatin in the mix. Most of them will dissolve when the mix is heated up and any other clumps will be strained out when mix heated and ready.
- Once gelatin blooms, whisk in pumpkin puree, vanilla extract, maple syrup and pumpkin pie spice.
- Add mixture to a small saucepan and heat over medium low heat. This process will dissolve the gelatin. It is very important to make sure the mixture is heated up but that it’s not boiling. Once the mixture is brought just above lukewarm, keep whisking together until everything is dissolved.
- Strain mixture into a measuring cup using a mesh strainer, and then pour strained mixture evenly into 4 ramekins.
- Place in fridge to firm up for at least 4 hours. When ready to serve, run the bottom of the ramekin under hot water to release the panna cotta.
- Once plated, add whipped cream and a dusting of cinnamon for garnish. Serve cold.
Vegan Pumpkin Panna Cotta
- If you would like to make this classic Italian dessert 100% vegan and plant-based, replace gelatin with agar agar. It is a vegan gelatin substitute extracted from seaweed and acts like gelatin in most recipes.
What size is the “one can” of coconut milk?
Sorry about that! Usually the standard sized can is about 14oz
This recipe is both easy and fabulous! Thank you!
Right?! It’s one of my faves during the holidays! Thanks for the kind review. -Krista (Team Thyme & JOY)
I tried your recipe. Way too much gelatin. Did you mean to say 1.5 tsp? I just perfected it with 1.5 tsp.