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Pumpkin Panna Cotta

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Pumpkin Panna Cotta
2008-07-25 Desserts
5 78

Pumpkin custards--made rich with cream, flavored with orange and spices, and stiffened with gelatin--are served with a sauce of brown sugar, butter, and orange.

  • Servings: Six


1 cup Cooked Pumpkin Puree or Canned Pumpkin
½ cup Sugar
1 tsp Ground Cinnamon
1 tsp Ground Ginger
¼ tsp Ground Mace
¼ tsp Ground Nutmeg
⅛ tsp Ground Cloves
¼ tsp Salt
1½ cups Half-and-half, divided
1 cup Heavy Cream
1 Envelope Unflavored Gelatin
1 tsp Vanilla
1 Tbsp Freshly Grated Orange Zest
1 cup Sour Cream
Orange Caramel Sauce Ingredients:
4 Tbsp Butter or Margarine
⅓ cup Light Brown Sugar
¼ cup Orange Juice
1 Tbsp Freshly Grated Orange Zest


Grease six 6-ounce ramekins or custard cups with butter or vegetable spray. Set aside. Process pumpkin puree, sugar, cinnamon, ginger, mace, nutmeg, cloves and salt in a food processor fitted with a metal blade for 1 minute. Add 1 cup of the half-and-half and process for 1 minute longer. Transfer the pumpkin mixture to a 3-quart heavy-bottomed saucepan. Whisk in 1 cup heavy cream and cook over medium-low heat until the mixture comes to the simmer. Cook for an additional 3 minutes, stirring occasionally. Remove from the heat.

Meanwhile, in a small microwave container, combine 1/2 cup half-and-half and the gelatin. Allow gelatin to soften for 2 to 3 minutes, then heat in a microwave about 30 seconds on high-power until the gelatin has dissolved. Add the gelatin to the pumpkin mixture along with the sour cream, vanilla and orange zest; mix well. Pour the mixture into prepared molds and refrigerate for at least 4 hours.

Shortly before serving, melt butter and brown sugar together in a small saucepan set over medium heat. Add the orange juice and simmer until the mixture is thick and smooth. Stir in the orange zest and set aside.

To serve, unmold and turn the panna cotta onto dessert plates. Drizzle with warm Orange Caramel Sauce.

Helpful Tips:

This is an easy, elegant alternative to pumpkin pie. The recipe may be doubled.