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Pumpkin spice panna cotta served in a glass
Creamy Italian dessert with pumpkin purée and spices

Pumpkin Spice Panna Cotta

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
America's favourite autumn flavour profile, 'Pumpkin Spice' (cinnamon, ginger, cloves, nutmeg), meets Italian elegance. The pumpkin adds not only flavour but also natural creaminess and a beautiful, pastel orange colour to the dessert. It's as if the filling of a pumpkin pie has been freed from the pastry and taken on a lighter, silkier form.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine American-Italian Fusion

Ingredients

Equipment Needed

  • Saucepan
  • Whisk
  • Hand blender (optional for smoothness)
  • Glasses

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatine in cold water.

Tip: Hydration takes about 5 minutes.
2 ✓

In a saucepan, whisk the cream with the sugar, spice mix, and pumpkin purée until smooth. Heat over a medium heat.

Tip: If the purée is lumpy, it's worth going over it with a hand blender while cold to make it silky.
3 ✓

Heat the mixture to boiling point, but do not boil for long. The aim is for the spices to release their aroma.

Tip: The heat releases the essential oils from the spices.
4 ✓

Remove from the heat and stir in the squeezed-out gelatine.

Tip: In the thicker, puréed medium, you need to stir more thoroughly for the gelatine to distribute everywhere.
5 ✓

Pour into glasses. As the purée is thicker, this panna cotta will be more full-bodied.

Tip: Due to the fibres in the purée, this version will be less 'wobbly' and more like a pudding in texture.
6 ✓

Chill and rest in the fridge for 4 hours.

Tip: You can make it even richer by serving with whipped cream and toasted pecans.

Recipe FAQ

What kind of pumpkin should I use?
Butternut squash or Hokkaido pumpkin is best because they are sweet and creamy. Regular carving pumpkins are not suitable for this.
Can I make it without a spice mix?
Yes, mix 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves, and a pinch of nutmeg.

Ingredients

  • 500 ml Double cream
  • 80 g Caster sugar
  • 1 tsp Vanilla extract
  • 4 Gelatine leaves
  • 150 g Roasted pumpkin purée
  • 1 tsp Pumpkin spice mix