Dessert

Pumpkin Panna Cotta in Hollowed Mini Pumpkins Recipe

ByMaya Arden January 9, 2026January 9, 2026

Introduction

Pumpkin panna cotta is a creamy, autumn-inspired dessert that blends the flavors of pumpkin and warm spices into a silky treat. Perfect for cozy gatherings, this elegant dish is as beautiful as it is delicious.

The image shows a small pumpkin cut open and filled with creamy pumpkin custard that has a smooth, light orange surface with a golden-brown caramelized top layer. A dollop of white whipped cream with a sprinkle of cinnamon and some roasted pumpkin seeds sit on one side of the custard. Next to the filled pumpkin, there is a spoon holding a scoop of the custard, displaying its creamy texture with bits of the caramelized crust. Whole pumpkins with bright orange skins and greenish-brown stems surround the dessert, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup whole milk (or cream)
2 cups heavy cream

2 cups Skyr (Icelandic Provisions recommended)
3/4 cup pumpkin puree

1.5 envelopes unflavored gelatin
1 can condensed milk

6-8 mini pumpkins (hollowed out, seeds reserved)
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice

Instructions

Step 1: Pour the milk into a bowl and sprinkle the gelatin over it. Let it sit for 10 minutes to bloom.
Step 2: In a saucepan, combine the heavy cream, pumpkin puree, cinnamon, and pumpkin pie spice. Whisk continuously and heat until hot but not boiling.
Step 3: Slowly strain the hot pumpkin cream mixture into the gelatin bowl, adding it little by little while whisking to dissolve the gelatin evenly.

Step 4: Add the Skyr and condensed milk to the gelatin mixture. Whisk thoroughly until smooth and well combined.
Step 5: Pat the hollowed mini pumpkins dry thoroughly to avoid excess moisture.
Step 6: Divide the panna cotta mixture evenly among the mini pumpkins. Refrigerate for at least 4 hours, or until set.

Step 7: Just before serving, sprinkle cane sugar on top and brûlée with a torch for a crisp, caramelized finish.

Tips & Variations

For a dairy-free option, substitute coconut cream and a plant-based yogurt for the heavy cream and Skyr.
Use regular pumpkins if mini ones are unavailable; just adjust serving sizes accordingly.

Adding a splash of vanilla extract can enhance the flavor depth of the panna cotta.
Be careful not to boil the cream mixture as it may affect the texture of the final dessert.

Storage

Store the pumpkin panna cotta covered in the refrigerator for up to 3 days. If assembled inside mini pumpkins, keep them tightly wrapped to preserve freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A small orange pumpkin hollowed out and filled with a creamy, smooth light yellow custard, topped with a crisp caramelized brown sugar crust on one side. On top of the crust, there is a dollop of white whipped cream sprinkled with light brown cinnamon powder and scattered toasted pumpkin seeds. The pumpkin’s outer skin is bright orange with a slightly rough texture, and the top lid sits in the background, showing its bright orange inside. All the pumpkins are placed on a white marbled surface with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert in advance?

Yes, you can make the panna cotta up to two days ahead and store it in the fridge. Just add the brûlée topping right before serving.

What can I use instead of Skyr if it’s unavailable?

You can substitute Greek yogurt or plain thick yogurt for Skyr. Both provide a similar creamy texture and tangy flavor that complement the pumpkin well.