Silky Pumpkin Panna Cotta with Spiced Whipped Cream

There’s something magical about pumpkin panna cotta with spiced whipped cream that instantly transports me to crisp autumn evenings. I first fell in love with this dessert at a cozy fall dinner party years ago – one silky spoonful of that creamy pumpkin goodness topped with lightly spiced clouds of whipped cream, and I knew I had to recreate it at home. The best part? It’s secretly one of the easiest fancy desserts you can make.

This pumpkin panna cotta strikes the perfect balance between rich and light, with a texture that’s like autumn sunshine in dessert form. The warm spices – cinnamon, ginger, nutmeg, and just a whisper of cloves – dance with the pumpkin’s natural sweetness. And that spiced whipped cream on top? Absolute perfection. It’s the kind of dessert that makes guests think you spent hours in the kitchen, when really, most of the work happens while it chills.

What I love most is how this dessert captures the essence of fall in every bite. Whether I’m hosting Thanksgiving or just treating myself on a chilly evening, this pumpkin panna cotta has become my go-to. The recipe is forgiving too – forget about temperamental pie crusts or overbaked cakes. Just mix, chill, and enjoy that velvety smooth texture that makes panna cotta so special.

Why You’ll Love This Pumpkin Panna Cotta with Spiced Whipped Cream

Friends, let me tell you why this pumpkin panna cotta recipe never leaves my autumn dessert rotation:

• That silky texture! It’s like velvet dissolving on your tongue – just rich enough without being heavy.
• The warm spices make your whole kitchen smell like happiness. Cinnamon, ginger and nutmeg wrap around the pumpkin flavor like a cozy sweater.
• Make it ahead and forget the stress! This dessert actually gets better after chilling overnight (while you sleep!).
• Crowds go wild for that fluffy spiced whipped cream topping. It’s the fancy-tasting dessert that secretly couldn’t be simpler.

Trust me, once you try this, you’ll be making it every fall. My friends now expect it at our gatherings!

Ingredients for Pumpkin Panna Cotta with Spiced Whipped Cream

Here’s everything you’ll need for this dreamy autumn dessert:

For the Pumpkin Panna Cotta:

• 1 cup pumpkin puree (not pumpkin pie filling!)
• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 packet (2 1/4 tsp) unflavored gelatin
• 2 tbsp cold water (for blooming the gelatin)

For the Spiced Whipped Cream:

• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp pumpkin pie spice

Pro tip: Make sure your cream and milk are cold before starting – it helps everything come together beautifully.

How to Make Pumpkin Panna Cotta with Spiced Whipped Cream

The magic of this pumpkin panna cotta happens in just a few simple steps – I promise it’s easier than pie (literally!). Follow along and you’ll have a stunning autumn dessert that looks like it came from a fancy restaurant.

Preparing the Pumpkin Panna Cotta Base

First, let’s bloom that gelatin – sounds fancy, but it just means sprinkling the gelatin over cold water in a small bowl and letting it sit for 5 minutes. This wakes it up so it sets properly later.

While that’s happening, grab a saucepan and heat your cream, milk, and sugar over medium heat. You’ll know it’s ready when tiny bubbles form around the edges and steam rises – but don’t let it boil! We’re aiming for just-steaming hot.

Now comes the fun part: whisk in your bloomed gelatin until it completely dissolves (no grainy bits!). Then stir in the pumpkin puree, vanilla, and all those wonderful spices. The mixture will turn this gorgeous caramel color that smells like autumn in a bowl.

Chilling and Serving with Spiced Whipped Cream

Pour your pumpkin mixture into ramekins or pretty glasses – I like using wide-mouthed ones so you get lots of whipped cream on top! Now the hard part: waiting at least 4 hours while they chill (overnight is even better).

When you’re ready to serve, whip up your cream with powdered sugar and pumpkin pie spice until soft peaks form. Be careful not to overwhip – we want pillowy clouds, not butter!

Spoon that fluffy spiced cream right on top, maybe add a sprinkle of cinnamon or crushed ginger snaps for crunch, and voila! You’ve just made the easiest impressive dessert that’ll have everyone asking for seconds.

Tips for Perfect Pumpkin Panna Cotta with Spiced Whipped Cream

After making this pumpkin panna cotta every fall for years, I’ve picked up some tricks that make it foolproof. Here are my can’t-live-without tips:

• Full-fat is your friend! Skim milk or low-fat cream just won’t give you that luxuriously silky texture. Trust me, it’s worth the splurge.
• Don’t over-chill or the gelatin can get rubbery. 4 hours is perfect, but if you must leave it longer, take it out 30 minutes before serving.
• Spice to your taste – start with less cloves if you’re not sure, then adjust next time. My Aunt Judy doubles the ginger for extra zing!
• Get creative with garnishes – crushed gingersnaps, caramel drizzle, or even candied pecans take it over the top.

The secret? Treat it like the fancy-but-easy dessert it is – don’t overthink it!

Pumpkin Panna Cotta with Spiced Whipped Cream Variations

One of my favorite things about this recipe is how easily you can make it your own. Here are some delicious twists I’ve tried when I want to mix things up:

• Dairy-free dream: Swap the heavy cream for coconut milk and use agar-agar instead of gelatin (about 1 tsp). It sets up just as beautifully with a lovely tropical twist!
• Spice adventurer: Try cardamom instead of cloves for something different, or add a pinch of black pepper for subtle heat – sounds weird but trust me, it works!
• Caramel lover’s delight: Drizzle warm caramel sauce between the panna cotta and whipped cream layers. The sweet-salty combo with pumpkin? Absolute magic.
• Boozy upgrade: Add a tablespoon of bourbon or spiced rum to the panna cotta mixture for an adults-only version that’s perfect for holiday parties.

Don’t be afraid to play around – that’s how all the best recipes are born!

Storing and Serving Pumpkin Panna Cotta with Spiced Whipped Cream

Here’s my tried-and-true method for keeping this dessert perfect until serving time. The pumpkin panna cotta will keep beautifully in the fridge for up to 3 days – just cover each ramekin with plastic wrap after the first hour of chilling (this prevents condensation). Hold off on adding the whipped cream until right before serving though!

Fun tip: If you’ve got leftovers (unlikely!), store them separately. The panna cotta stays dreamy, and you can just rewhip the cream for 10 seconds before topping. No reheating needed – this beauty is meant to be enjoyed cold!

Pumpkin Panna Cotta with Spiced Whipped Cream FAQs

I get asked these questions all the time when serving this dessert – here’s everything you need to know:

Can I use agar-agar instead of gelatin?

Absolutely! Agar-agar works great as a vegetarian alternative. Use about 1 teaspoon of agar powder (or follow your brand’s instructions) dissolved in the warm cream mixture. The texture will be slightly firmer but still delicious – just make sure to boil it briefly to activate properly.

How long does pumpkin panna cotta keep in the fridge?

This dessert stays perfect for up to 3 days when properly stored. I always cover the ramekins with plastic wrap after the first hour of chilling (prevents condensation). The whipped cream is best made fresh though – it tends to deflate if stored too long.

Can you freeze pumpkin panna cotta?

Technically yes, but I don’t recommend it. Freezing changes the creamy texture into something more icy and grainy. If you must freeze, skip the gelatin version and use agar-agar instead – it holds up slightly better. But honestly? This dessert disappears so fast, you’ll never have leftovers to freeze!

Nutritional Information for Pumpkin Panna Cotta with Spiced Whipped Cream

Now, I’m no nutritionist, but since folks always ask, here’s the scoop on what’s in each serving of this dreamy dessert. Remember – these numbers are just estimates based on my exact recipe. Your mileage may vary depending on the brands you use!

Per serving (1 ramekin):

• Calories: About 320
• Total Fat: 22g (14g saturated)
• Cholesterol: 80mg
• Sodium: 35mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

Now, I won’t pretend this is health food – it’s dessert, after all! But that pumpkin puree does give you a nice vitamin A boost, and the spices have their own benefits. My philosophy? Life’s too short not to enjoy really good panna cotta sometimes. Everything in moderation, right?

Remember: Nutritional values are estimates and vary based on ingredients used.

Share Your Pumpkin Panna Cotta with Spiced Whipped Cream Experience

I’d absolutely love to hear how your pumpkin panna cotta adventures turn out! There’s nothing I enjoy more than swapping kitchen stories and recipe tweaks with fellow dessert lovers.

Did you add your own special twist? Maybe you tried it with maple syrup instead of sugar, or added a dash of espresso powder for depth? Whatever you did, tell me all about it in the comments below! Your creativity might just inspire someone else’s perfect autumn dessert.

If you snap a photo (and let’s be honest – this beauty is practically begging to be photographed!), tag me on Instagram @[yourhandle] so I can see your masterpiece. There’s something so satisfying about seeing all those creamy pumpkin layers topped with fluffy spiced clouds!

And hey – if this recipe becomes your new fall favorite like it is mine, do me a solid and give it a 5-star rating. It helps other pumpkin-loving bakers find this gem too. Happy chilling, friends – may your panna cotta always be silky and your whipped cream perfectly spiced!

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