This dairy free pumpkin panna cotta is a great Thanksgiving dessert that is naturally sweetened and perfect for small crowds. 

As much as I love traditional Thanksgiving desserts, I equally love when someone brings something different to the table . . . literally. 

Pumpkin Panna Cotta is a great dessert for those who are feeding a small crowd and want to serve something elegant after their meal.  This dairy free dessert is made with coconut milk, gelatin and pumpkin pie spices and pumpkin puree. 

What is Panna Cotta?

Panna Cotta originates as an Italian dessert.  It is made with milk and gelatin to give it a creamy but firm texture. The milk in panna cotta is usually infused with flavors such as vanilla or coffee. 

What Type of Gelatin Can I Use? 

It is important to get the right kind of gelatin to use for this dessert.  You can purchase gelatin packets at any grocery store in the baking aisle.  

Personally, I like using the gelatin from Great Lakes. If you’re using this brand, make sure you are buying the one in the orange container as the ones in the green container are further processed and will not produce the gel you need to keep panna cotta firm. 

Can I Use Almond Milk or Other Dairy Free Milk?

I have not tried this recipe with other dairy free milk, but I imagine the consistency would be a lot thinner.  Using canned full fat coconut milk is the best choice as it is thick and will withstand all the flavors being put into the dessert. 

How Long Does Panna Cotta Last?

Panna Cotta lasts covered in the fridge for 3-4 days. 

How To Make Pumpkin Panna Cotta:

1. 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. 
2. Once gelatin blooms, whisk in pumpkin puree, vanilla extract, maple syrup and pumpkin pie spice. 
3. 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. 
4. Strain mixture into a measuring cup using a mesh strainer, and then pour strained mixture evenly into 4 ramekins. 
5. 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. 
6. Once plated, add whipped cream and a dusting of cinnamon for garnish.  Serve cold.

Other Holiday Desserts:

• Gluten Free Pumpkin Chocolate Chip Cookies
• Gluten Free Chocolate Chip Coffee Cake
• Flourless Chocolate Cake 

Dairy Free Pumpkin Panna Cotta

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

This dairy free pumpkin panna cotta is a great Thanksgiving dessert that is naturally sweetened and perfect for small crowds.

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Ingredients

• 1 can Coconut Milk, full fat
• ¼ cup Maple Syrup
• ¼ cup Pumpkin Puree
• ½ tbsp Pumpkin Pie Spice
• 1.5 tbsp Gelatin

Instructions

1. 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. 
2. Once gelatin blooms, whisk in pumpkin puree, vanilla extract, maple syrup and pumpkin pie spice. 
3. 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. 
4. Strain mixture into a measuring cup using a mesh strainer, and then pour strained mixture evenly into 4 ramekins. 
5. 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. 
6. Once plated, add whipped cream and a dusting of cinnamon for garnish.  Serve cold.

Notes

What Type of Gelatin Can I Use? 

It is important to get the right kind of gelatin to use for this dessert.  You can purchase gelatin packets at any grocery store in the baking aisle.  

Personally, I like using the gelatin from Great Lakes. If you’re using this brand, make sure you are buying the one in the orange container as the ones in the green container are further processed and will not produce the gel you need to keep panna cotta firm. 

Can I Use Almond Milk or Other Dairy Free Milk?

I have not tried this recipe with other dairy free milk, but I imagine the consistency would be a lot thinner.  Using canned full fat coconut milk is the best choice as it is thick and will withstand all the flavors being put into the dessert.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bellemain 4 oz. Porcelain Ramekins, Set of 6
• 
  Great Lakes Gelatin, Certified Paleo Friendly, Keto Certified, Beef Gelatin Collagen Protein, Pasture-Raised, Grass-Fed, Non-GMO, Kosher, 16 oz. - FFP

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 264 Total Fat: 21g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 22mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 4g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.