Gluten-Free Pumpkin Pie Panna Cotta
A silky, spiced pumpkin dessert that captures all the warm flavors of pumpkin pie in a creamy, no-bake panna cotta. Made with real pumpkin puree, maple syrup, and classic pumpkin pie spices, this elegant dessert sets beautifully in individual portions or a single serving bowl. The gelatin creates a luxurious texture that's lighter than traditional pumpkin pie but just as satisfying. Perfect for fall gatherings or when you want pumpkin pie flavors without the fuss of pastry.
Ingredients
- 1 cup heavy cream, preferably raw, or yogurt
- ½ cup raw whole milk
- 1 cups pumpkin puree
- ½ cup maple syrup, or light-flavored raw honey
- 2 teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ cup pure water, cold
- 1 tablespoon sustainably-sourced gelatin, certified glyphosate-free
Instructions
- 1
Place cold water in a small saucepan and sprinkle gelatin over
- 2
Let sit while you gather the other ingredients
- 3
Place the yogurt, pumpkin, maple syrup, vanilla, and pumpkin pie spice in a blender and process just until smooth
- 4
Heat the gelatin-water mixture over low heat just until the gelatin is completely dissolved
- 5
Gather your containers, either one whole serving bowl or individual pots
- 6
When the gelatin has dissolved, turn the blender on and with the motor running, drizzle the gelatin mixture into the pumpkin mixture
- 7
If it's too thick to move, add a bit of whole milk, a tablespoon at a time, until it's thin enough to move freely
- 8
Pour immediately into your containers and move to the refrigerator to chill
- 9
Let sit for at least two hours
Tips
Bloom the gelatin properly by letting it sit in cold water before heating to ensure smooth dissolving without lumps.
Add milk gradually if the mixture is too thick - this helps achieve the perfect pouring consistency.
Make sure the gelatin is completely dissolved before adding to prevent grainy texture in the final dessert.
Good to Know
Refrigerate covered for up to 2 days. Cover with plastic wrap to prevent skin forming.
Can be made up to 2 days in advance. Perfect make-ahead dessert for entertaining.
Serve chilled directly from refrigerator. Can be unmolded if desired or served in ramekins.
Common Mistakes
Don't skip blooming the gelatin to avoid lumpy texture
Add gelatin mixture slowly while blender runs to prevent seizing
Don't overheat gelatin mixture to avoid breaking down setting power
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use agar instead of gelatin for a vegetarian version?
Yes, use 1 teaspoon agar powder. Dissolve in boiling water, then cool slightly before adding to prevent curdling the dairy.
How long does this keep in the refrigerator?
The panna cotta will keep covered in the refrigerator for up to 2 days, maintaining its smooth texture and flavor.
Can I freeze this dessert?
Freezing isn't recommended as it changes the smooth texture of the panna cotta, making it grainy when thawed.