Dessert

Pumpkin Panna Cotta Recipe

ByMaya Arden July 5, 2026July 5, 2026

Introduction

Pumpkin Panna Cotta is a creamy and luscious dessert perfect for the fall season. Combining the smoothness of panna cotta with warm pumpkin spices creates a delightful treat that’s both elegant and comforting.

The image shows a small pumpkin cut in half and hollowed out, filled with creamy pumpkin custard that has a caramelized, shiny brown top layer with a burnt sugar texture. On one side of the custard, there is a dollop of white whipped cream sprinkled with cinnamon and several roasted pumpkin seeds. The pumpkin shell is bright orange with a slightly charred inner edge. A silver spoon holds a scoop of the custard, showing smooth, light orange creamy texture with some caramelized pieces on top. The pumpkins sit on a white marbled surface with another whole pumpkin in the background. 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 and heat until hot but do not bring to a boil.
Step 3: Slowly strain the hot cream mixture into the bowl with gelatin, whisking continuously until the gelatin dissolves completely.

Step 4: Add the skyr and condensed milk to the mixture and whisk until smooth and fully combined.
Step 5: Pat the hollowed mini pumpkins dry inside to remove any moisture.
Step 6: Pour the panna cotta mixture evenly into the mini pumpkins. Refrigerate for at least 4 hours to set.

Step 7: Before serving, sprinkle cane sugar on top of the panna cotta in each pumpkin and brûlée with a torch until caramelized. Enjoy!

Tips & Variations

Use cream instead of milk for a richer panna cotta texture.
For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of dairy.

Try adding a splash of vanilla extract to enhance the flavors.
If mini pumpkins are unavailable, use small ramekins and garnish with pumpkin seeds or cinnamon.

Storage

Store any leftover panna cotta in airtight containers in the refrigerator for up to 3 days. The mini pumpkin presentation is best enjoyed fresh, but the panna cotta can be refrigerated separately. Reheat slightly or serve chilled; avoid reheating after gelatin has set to maintain texture.

How to Serve

A small hollowed-out orange pumpkin serves as a bowl, filled with creamy golden dessert that has a smooth and slightly caramelized top layer with a burnt sugar texture. A dollop of white whipped cream sits on one side, lightly sprinkled with brown cinnamon or nutmeg powder, garnished with a few toasted pumpkin seeds. The pumpkin’s thick orange skin contrasts with the creamy dessert inside. The pumpkin lid with the stem is placed blurred in the background, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of skyr?

Yes, plain Greek yogurt can be used as a substitute, but skyr provides a thicker texture and slightly tangier flavor that improves the panna cotta’s richness.

How do I know when the panna cotta is fully set?

After at least 4 hours in the refrigerator, the panna cotta should be firm to the touch but still have a slight wobble. If it’s too soft, refrigerate longer until it sets properly.