I’m so glad you’re here to share in my love for all things autumn. Today, we’re going to dive into a dessert that captures the cozy essence of fall while being a little unexpected, Pumpkin Spice Panna Cotta. This creamy, lightly spiced treat is the perfect way to enjoy the flavors of the season, but with a touch of elegance that feels just right for a special occasion or a quiet night in.
Now, if you’ve never made panna cotta before, don’t worry! It’s one of those desserts that seems fancy but is actually incredibly simple to make. The name means “cooked cream” in Italian, and that’s really all it is—a creamy, slightly sweetened mixture set with just a bit of gelatin to give it that lovely, wobbly texture. But when you add a touch of pumpkin spice, it becomes something magical, like pumpkin spice pannacotta should be.
Why Pumpkin Spice?
We all know that pumpkin spice is synonymous with fall, but it’s not just for pies or lattes. The warmth of cinnamon, nutmeg, and cloves adds such depth to creamy desserts like panna cotta, giving you a dessert that feels cozy but light. It’s the perfect balance of rich and airy, making it a great way to end a meal without feeling too heavy. So, turning it into pumpkin spice pannacotta is just perfect for the season.
And because panna cotta is a chilled dessert, it offers a refreshing contrast to all the warm, hearty foods we tend to eat in the colder months. Pairing it with the flavors of pumpkin spice makes it feel like fall in every bite, without being overly sweet or dense. That’s the magic of pumpkin spice pannacotta that makes each bite feel like autumn.
The Joy of Simple, Homemade Treats
What I love most about making this at home is that it allows you to slow down, enjoy the process, and create something beautiful with your own hands. There’s no rush when you’re stirring the cream, watching it come to just the right temperature, and then gently folding in the spices. These small, mindful moments are what make cooking from scratch so special. Especially when those moments result in perfect pumpkin spice pannacotta.
Plus, you get to control the flavours! Don’t be afraid to play around with the spice levels—if you love a stronger cinnamon note, add a little extra. If you’re more of a nutmeg fan, go ahead and adjust the ratios. That’s the beauty of making your own pumpkin spice blend (you can check out my recipe for that too!). And, of course, it helps perfect the pumpkin spice pannacotta.
—
Pumpkin Spice Panna Cotta Recipe
- 2.25 dl canned pumpkin puree
- 1 tbsp Homemade Pumpkin Spice Blend
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 ½ tsp salt
- 1 dl brown sugar
- 1.7 dl milk
- 3 dl heavy cream
- 7 g 1 packet of powdered gelatin
- Whipped Cream for topping
- 1 dl heavy cream
- 1 tsp Homemade Pumpkin Spice Blend
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
- To Garnish
- Graham Cracker Crumbs optional
Instructions
- Add Pumpkin puree, salt, brown sugar, vanilla extract, Pumpkin Spice Blend, ground Cinnamon, milk and heavy cream to a pot.
- Whisk well to get everything mixed
- Sprinkle the powdered gelatin on top and whisk well again. Let it rest for 5 min
- Heat over medium heat, stirring frequently so it doesn’t burn
- Once the mixture reach simmer, remove from heat and continue to stir until mixture can’t burn
- While mixture is still hot, pour into your favorite dessert glasses, leaving a little space for topping
- Let them rest in the fridge for 3 hours
- Place a bowl in your freezer to chill for making the whipped cream.
- When the Pannacotta is ready to be served take out the chilled bowl and add heavy cream, Pumpkin Spice Blend, vanilla extract and powdered sugar. Whisk until soft peaks form
- Sprinkle crushed graham crackers onto your Pannacotta and add a generous dollop of whipped cream.
I hope you enjoy this little taste of autumn as much as I do. It’s a dessert that brings together the rich flavours of fall in such a simple, elegant way. Thank you for being here, and I can’t wait to hear how your pumpkin spice panna cotta turns out!
—
Pumpkin Spice Pannacotta
Ingredients
- 2.25 dl canned pumpkin puree
- 1 tbsp Homemade Pumpkin Spice Blend (See link in instructions)
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 ½ tsp salt
- 1 dl brown sugar
- 1.7 dl milk
- 3 dl heavy cream
- 7 g 1 packet of powdered gelatin
- Whipped Cream for topping
- 1 dl heavy cream
- 1 tsp Homemade Pumpkin Spice Blend
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
- To Garnish
- Graham Cracker Crumbs optional
Instructions
- Add Pumpkin puree, salt, brown sugar, vanilla extract, Pumpkin Spice Blend, ground Cinnamon, milk and heavy cream to a pot.
- Whisk well to get everything mixed
- Sprinkle the powdered gelatin on top and whisk well again. Let it rest for 5 min
- Heat over medium heat, stirring frequently so it doesn't burn
- Once the mixture reach simmer, remove from heat and continue to stir until mixture can't burn
- While mixture is still hot, pour into your favorite dessert glasses, leaving a little space for topping
- Let them rest in the fridge for 3 hours
- Place a bowl in your freezer to chill for making the whipped cream.
- When the Pannacotta is ready to be served take out the chilled bowl and add heavy cream, Pumpkin Spice Blend, vanilla extract and powdered sugar. Whisk until soft peaks form
- Sprinkle crushed graham crackers onto your Pannacotta and add a generous dollop of whipped cream.Serve chilled. Enjoy your decadent fall dessert 🍂
