Pumpkin Panna Cotta
Dairy Free Pumpkin Panna Cotta -an indulgent naturally sweetened fall dessert, perfect for Thanksgiving. This rich and creamy dessert is made without any dairy so everyone around your table can enjoy!
Don’t get me wrong. I LOVE traditional Thanksgiving desserts, but when someone brings something different to the table (literally) …well, I love that too. For example, pumpkin panna cotta!
These elegant mini-desserts are perfect for impressing guests at a small gathering. Made with coconut milk, gelatin, vanilla, pumpkin pie spices and pumpkin puree, this is a dairy-free dessert but your guests will never know the difference.
💗 Why You’ll Love this Recipe
This pumpkin panna cotta is so indulgent and elegant, it’s hard to believe how quick and easy it is.
It comes together using just a few basic ingredients.
Adults and kids love it – because this stuff is GOOD.
You get all of those comforting pumpkin pie flavors with each spoonful.
🎃 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.
📖 How To Make Pumpkin Panna Cotta
1️⃣ In a medium mixing bowl, add coconut milk and gelatin. Whisk together well. Let sit for 1 minute allowing the gelatin to bloom.
2️⃣ Once gelatin blooms, whisk in pumpkin puree, vanilla extract, maple syrup and pumpkin pie spice.
3️⃣ In a small saucepan add gelatin mixture and heat over medium low heat to dissolve the gelatin. Once the mixture reaches just above lukewarm (do not bring to a boil), keep whisking together until everything is dissolved.
4️⃣ Pour mixture over a mesh strainer into a measuring cup. Divide strained mixture evenly into 4 ramekins.
5️⃣ 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.
6️⃣ Add whipped cream and a dusting of cinnamon for garnish. Serve cold.
👩🏻🍳 Chef’s Tips
Use plain, unflavored gelatin.
Before heating the gelatin mixture over the stove, there may still be clumps of gelatin. No worries. Most of them will dissolve when the mix is heated up and what’s left will be strained out.
When heating the gelatin mixture, it is important that it never reaches boiling. You want it to get hot but not scalding.
🌱 How to Make Vegan 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.
🔁 Storing & Freezing
Storing: Store pumpkin panna cotta covered in the fridge for 3 to 4 days.
Freezing: You can also freeze it for 2 to 3 months.
❔ FAQ
Panna Cotta originated in Italy. 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.
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. The green container is further processed and will not produce the gel you need to keep panna cotta firm.
I have not tested this recipe with anything other than coconut milk, but I imagine the consistency would be a lot thinner with a different milk. Using canned full fat coconut milk is the best choice as it holds it’s thick consistency when whisked.
More Thanksgiving Dessert Recipes
Pumpkin Banana Bread
Pumpkin Chocolate Chip Cookies
Chocolate Crinkle Cookies
No-Bake Pumpkin Pie Bites
Dairy Free Pumpkin Panna Cotta
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
- 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.
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.