Suddenly, I’m obsessed with pumpkin. This is normal for the season, except I’m not usually much of a pumpkin person. I’ve never disliked it, but it certainly wasn’t the dessert I went for on the Thanksgiving table. It always seemed like a total waste of a pie to me.
And then this year happened, which must be a taste bud changing year, because there are several things that I suddenly started to love that I couldn’t stand before. Kombucha and tequila, for example. And I have been loving pumpkin. I’ve made the pumpkin cranberry muffins from Practical Paleo more times than I can count.
I couldn’t stand the thought of Thanksgiving going by without some kind of pumpkin dessert on the table. But I’m still not a fan of pumpkin pie, not enough to add it to my list of tasks this week. I considered making a pumpkin cheesecake, but a bit of research into that topic reminded me that I’m a horrible baker, and shouldn’t attempt such things with an already full plate.
Behold: The Pumpkin Panna Cotta. So simple, even horrible bakers like myself can make it. Most of the time it requires is spent chilling in the fridge; active time is less than 15 minutes. And you can pour it into any size cups you’d like. I’ll be using small tea cups (3-4 ounces) since they’ll be one of many desserts at Thanksgiving.
I used heavy cream for this recipe, wanting to keep it classic. I’m sure you could sub full fat coconut milk but I can’t attest for what it will do to the taste or texture. If you try it, please let me know how it turns out!
Pumpkin Panna Cottamakes 8 small portions, easily scaled
2 cups heavy cream
1/4 cup maple syrup
1 teaspoon vanilla extract
1 packet or 1 tablespoon unflavored gelatin
3 tablespoons cold water
3/4 cup pumpkin puree
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
whole nutmeg and cinnamon for serving, optional.
- In a large saucepan, whisk to combine the cream, maple syrup, pumpkin, ground spices and vanilla over medium heat. Heat until it’s hot, but not boiling.
- Meanwhile, put the cold water in a large bowl and sprinkle with the gelatin. Set aside for 5-10 minutes.
- Pour the hot cream mixture over the gelatin and stir well to combine.
- Pour into ramekins, tea cups, or molds and place in the fridge to set, at least 2 hours.
- Before serving, grate some whole nutmeg and/or cinnamon on each serving.