Salted Pumpkin Panna Cotta

Yield: Serves 6

Switch it up this Thanksgiving and make this pumpkin panna cotta instead of pumpkin pie - or if you are really feeling ambitious, make both!

Photo by Renee Kohlman


1½ cups (360 mL) whole milk

1 envelope (2½ tsp) unflavoured gelatin

1 cup (240 mL) heavy cream

⅓ cup plus 1 Tbs granulated sugar

1 cup canned pumpkin purée

1 tsp (5 mL) vanilla

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cardamom

⅛ tsp ground cloves

For garnish: sweetened whipped cream, cinnamon sticks and ground cinnamon.


  1. Place milk in medium saucepan. Sprinkle gelatin on top. Let stand 5 minutes for gelatin to soften. Meanwhile, place remaining ingredients in blender. Blend until completely smooth.
  2. Whisk pumpkin mixture into milk mixture. Cook over medium heat until mixture begins to steam. Do not boil. Remove from heat and divide into 6 - 4oz serving dishes. Let cool for one hour. Cover and refrigerate for at least 4 hours before serving or overnight.
  3. Dollop each serving with slightly sweetened whipped cream, a dusting of cinnamon and a cinnamon stick.

Renée Kohlman is a food writer and pastry chef living in beautiful Saskatoon. She writes restaurant reviews for The Saskatoon StarPhoenix and whips up delicious gluten-free dessert creations at Leyda's Café. Check out her blog

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