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Pumpkin Cream Panna Cotta

I know, you're probably like, "Holy VanderPumpkin, not another PSL recipe!"  Okay, here me out on this one.  This isn't just pumpkin spice in your latte, it's an actual pumpkin recipe.  Just try it: it only comes once year!  Be festive for a lil' bit!  This recipe is light and super refreshing, yet comforting at the same time.  We'll be stuffing our faces this holiday season and the last thing we want is to finish it off with a heavy dessert.  At the same time, you still want your sweet fix.  This Pumpkin Cream Panna Cotta is the perfect dessert for that!  

I hope you enjoy making this recipe and eating 'em!  Be sure to tag me on social media, if you make this.  I'd love to see your yummy creation! #greggysoriano #greggysdigest 

Panna Cotta Kisses x 1,000...


Pumpkin Cream Panna Cotta

Yield: 4- 3/4 cup vessels of Panna Cotta


•4 cups heavy cream

•3/4 cup sugar

•1/2 cup canned pumpkin puree

•1 tsp. pumpkin spice 

•1 Tbsp. best quality vanilla bean extract or 1 •vanilla bean pod

•1/2 tsp. pink Himalayan Sea salt

•2 packets or 4 1/2 tsp. powdered gelatin

•1/4 cup cold water 

•chantilly cream or whipped cream (optional, but LOVE it with a beautiful dollop of it on top).  Oh, and put streusel on it.  FUH-GETTA-'BOUT-IT.

Other Things You’ll Need:

•Tall and skinny glass vessels


1. Sprinkle gelatin onto cold water and allow to bloom.

2. In a saucepot, bring heavy cream, salt and sugar to scalding hot, enough to dissolve sugar. Add gelatin, turn off heat and allow the gelatin to dissolve. Add vanilla bean extract.

3. Divide the liquid mixture in half into two pourable containers (liquid measuring cups work best.) Each container should have 2 cups of liquid each. 

4. In one container, add pumpkin purée and pumpkin spice. Whisk until smooth.

5. In tall glass vessels, pour the pumpkin mixture about 1”-1 1/2”. Place in freezer or fridge until it sets. Check every 25 min. Avoid freezing in freezer. Freezer is used to speed up the setting process.  It should be jiggly and set.

6. Pour vanilla mixture on top of the set pumpkin layer, about the same thickness. Set in freezer or fridge. 

7. Repeat the process for the third, final layer with more pumpkin mixture. Allow to set in fridge for 1-2 hours or overnight.

8. It can be served with whipped chantilly cream on top or streusel. Enjoy! 

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