Pumpkin Panna Cotta in Hollowed Mini Pumpkins Recipe
This Pumpkin Panna Cotta recipe combines creamy textures with warm autumn spices, creating a silky and elegant dessert served in hollowed mini pumpkins. Using a blend of whole milk, heavy cream, skyr, pumpkin puree, and delicate gelatin, this recipe delivers a rich yet balanced flavor profile perfect for cozy fall gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Refrigeration with stovetop heating
- Cuisine: American
Ingredients
Scale
Dairy & Gelatin
- 1/4 cup Whole milk (or cream)
- 2 cups Heavy cream
- 2 cups Skyr (Icelandic Provisions recommended)
- 1.5 Unflavored gelatin envelopes
- 1 can Condensed milk
Vegetables & Spices
- 3/4 cup Pumpkin puree
- 1/2 tsp Cinnamon
- 1/4 tsp Pumpkin pie spice
- 6–8 Mini pumpkins (hollowed out as much as possible and seeds reserved)
Additional
- Cane sugar for brûlée topping
Instructions
- Bloom the gelatin: In a bowl, combine the whole milk and sprinkle the unflavored gelatin over it. Let this mixture sit undisturbed for 10 minutes to allow the gelatin to absorb the liquid and soften.
- Heat the cream mixture: In a saucepan, add the heavy cream, pumpkin puree, cinnamon, and pumpkin pie spice. Whisk the ingredients together over medium heat until the mixture is hot but do not allow it to boil, ensuring the flavors meld without curdling.
- Incorporate gelatin: Slowly strain the hot cream mixture into the gelatin bowl in small amounts, whisking continuously to dissolve the gelatin fully without lumps.
- Add skyr and condensed milk: Next, add the skyr and condensed milk to the gelatin-cream mixture. Whisk thoroughly until the mixture is smooth and uniform in texture.
- Prepare pumpkins: Pat the hollowed mini pumpkins dry very well to prevent excess moisture diluting the panna cotta.
- Fill and chill: Divide the panna cotta mixture evenly among the mini pumpkins. Place them in the refrigerator for at least 4 hours, or until the panna cotta is completely set.
- Finish with brûlée topping: Just before serving, sprinkle cane sugar evenly over the top of each panna cotta. Use a kitchen torch to brûlée the sugar until it forms a crispy, caramelized crust. Serve immediately.
Notes
- Ensure not to boil the cream mixture to prevent breaking or curdling.
- If you don’t have mini pumpkins, small ramekins work as an alternative vessel.
- The gelatin bloom step is crucial for smooth panna cotta texture.
- You can substitute skyr with Greek yogurt for similar texture and tang.
- Reserve pumpkin seeds for roasting as a crunchy garnish or snack.
Keywords: Pumpkin Panna Cotta, Autumn dessert, Creamy pumpkin dessert, Mini pumpkin dessert, Gelatin dessert, Fall recipe
