Need an alternative to pie? Make creamy pumpkin panna cotta with hints of real pumpkin, vanilla bean, and freshly grated nutmeg!
I’m wrapping up my Thanksgiving recipe posts with this airy pumpkin panna cotta. Cream and milk swirled with real pumpkin puree, vanilla beans, and a hint of freshly grated nutmeg captures the flavors of the season perfectly.
Prep the pumpkin panna cotta by mixing the milk, sugar, pumpkin, and spices in a blender while the cream and gelatin sit for a minute in a sauce pan. After that, gently heat the cream and gelatin mixture, add the pumpkin puree, and cook just until warm. Next, strain into ramekins and chill for at least 4 hours. That’s it!
Get the full recipe over on my Substack.
If you celebrate, I hope you have a wonderful Thanksgiving. If you don’t, I hope you have a restful long weekend. This community is filled with so many wonderful folks, and it is truly an honor for me and my recipes to play a small roll is your gatherings and celebrations. Cheers, friends.
just beautiful, works for me anytime, even out of season, pumpkin pie is definitely had it’s day in the sun this time of year, love the idea of a pumpkin panna cotta, thank you