Pumpkin Panna Cotta with Candied Pumpkin Seeds

Creamy pumpkin spice panna cotta topped with candied pumpkin seeds, the perfect Fall dessert for cozy dinners or holiday parties. 

Pumpkin Panna Cotta

Pumpkin spice lovers have I got a treat for you, Pumpkin Panna Cotta with Candied Pumpkin Seeds. This delicate custard is made and topped with Bonne Maman Pumpkin Spread, making the perfect treat for a chilly evening or a festive gathering. Today I am joining my friend Sheri for our monthly series, “Sweet treats for your Sweet tooth.” Each month we share our favorite version of a sweet treat, everything from cookies, bars, cakes, puddings and more. Today we it’s all about pumpkin. Sheri is sharing Chewy Pumpkin Cookies with Candied Ginger and I am sharing Pumpkin Panna Cotta with candies pumpkin seeds.

Why You Will Love This Pumpkin Panna Cotta Recipe

• It is a rich, flavorful seasonal dessert filled with warm Fall spices.
• Made with simple ingredients.
• The perfect make-ahead dessert for Thanksgiving dessert or dinner parties.
• Unlike heavier pumpkin desserts, this panna cotta is light and fresh and filled with fall flavors.
• Pumpkin panna cotta looks beautiful and fancy when served in small glasses or ramekins and is the perfect addition to your Fall parties and holiday parties.
• Even If you are a horrible baker you can make this scrumptious Italian dessert.
• This dessert can be dressed up with a dollop of whipped cream, a sprinkling of toasted pecans, a drizzle of maple syrup or candied pepitas.

​Looking for another pumpkin dessert? Try Pumpkin Pie Bars with Streusel Topping, Pumpkin Spice Chocolate Marble Bread Recipe, Pumpkin Carrot Cupcakes with Buttercream Frosting, Ben Starr’s Pumpkin Carrot Cake with Cream Cheese Icing and Candied Pecans, or Pumpkin Bread Pudding with Salted Caramel Sauce and Toasted Pecans.

Need another panna coat dessert? Try Vanilla Panna Cotta with Cranberry Topping, Almond Milk Panna Cotta with Fresh Berries.

What You Need to Make Pumpkin Panna Cotta with Candied Pumpkin Seeds

Ingredients for the Panna Cotta

• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 envelope(.25 oz). unflavored gelatin, bloomed in 3 tbsp cold water
• 2 cups milk
• 1/2 jar Bonne Maman Pumpkin Spice Spread

Ingredients for the candied pumpkin seeds

• 1 cup pepitas/pumpkin seeds
• 2 tablespoons brown sugar
• 3/4 tablespoon cinnamon
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract

How To Make Pumpkin Pie Panna Cotta

• Bloom the gelatin, place 3 tablespoons of water in a small bowl, sprinkle gelatin over the water and mix well. Make sure the gelatin dissolves. Set aside.
• Heat the heavy cream and granulated sugar in a medium saucepan over medium-low heat until the temperature reaches 120°F. Then add the gelatin mixture and mix well.
• Remove from heat and stir in the milk.
• Divide the mixture into 2 bowls and stir in the Bonne Maman Pumpkin Spice Spread into one half.
• Pour the pumpkin mixture into the glasses then top with the plain mixture.
• Chill in the refrigerator for 4 hours minimum, preferably overnight.
• While the panna cotta is setting up make the candied pumpkin seeds.
• To make the candied pumpkin seeds
• Line a baking sheet with a Silphat or a piece of parchment paper. In a frying pan over medium heat, mix the butter, brown sugar, cinnamon, salt and vanilla. Stir until combined and the brown sugar is melted. Add the pepitas and stir until well coated. Cook, staring the entire time until the seeds start to look candied and smell nutty. If the sugar crystalizes add a little water and stir the seeds well.
• Then pour them out onto a single layer and let them come to room temperature. When ready to use break into chucks and add to the top of the panna cotta.
• Once the panna cotta is set pour a little of the pumpkin spread on the top and smooth, then add the candied pumpkin brittle.

Recipe Variations & Notes

• Replace half or all of the heavy cream with coconut milk or cream.
• Top the panna cotta with a homemade caramel sauce or store-bought caramel sauce instead of the Bonne Maman pumpkin spread.
• Incorporate fresh grated ginger into the cream mixture for a little zing, it pairs well with the pumpkin.
• Use a split vanilla bean to infuse the heavy whipping cream instead of vanilla extract.
• Whip a little heavy whipping cream with cinnamon, nutmeg, and a bit of brown sugar,  top each dessert to add more spice and richness to every bite.
• Sprinkle candied pecans instead of the pumpkin seeds over the panna cotta for a sweet traditional flavor.

If you do not have Bonne Maman Pumpkin Spice Spread you can still make this recipe. Add 1 cup pumpkin puree(not pie filling) and 1- 11/2 tsp. pumpkin pie spice to the heated heavy cream, sugar mixture when you add the gelatin and whisk well. Then continue with the rest of the recipe.

Speaking on Bonne Maman, if you like their jellies and spreads be sure to get yourself an Advent calendar this year!

How to Store Panna Cotta

Store fully set panna cotta in the refrigerator covered with plastic wrap or an airtight container with a lid for up to 3 days. Panna cotta can be frozen before setting by covering individual servings tightly with plastic wrap and placing them in an airtight container. When you want to enjoy them, thaw overnight in the refrigerator and allow a little extra time to fully set again.

Pin Me for Later

FAQs

Can I prepare pumpkin panna cotta a day ahead?

Yes, preparing it a day in advance is best as it allows the panna cotta to fully set and the flavors to meld.

What if I don’t have glass jars?

Any small, heatproof glass jar, cup, or ramekin will work just as well

How do I know when gelatin is fully dissolved?

The gelatin is fully dissolved when the mixture appears smooth and glossy without any grains or lumps.

Can I make this recipe dairy-free?

Yes, You can substitute heavy cream with full-fat coconut milk, almond milk or a similar plant-based cream alternative.This alters the texture slightly but it is still delicious.

How long does pumpkin panna cotta last in the fridge?

When stored properly, panna cotta maintains its best texture and flavor for up to three days when refrigerated in an airtight container.

That’s All For Now

Pumpkin panna cotta is a delicious alternative to traditional pumpkin desserts. Its creamy texture and warm spices hold the taste of autumn in every spoonful. Whether dressed up with garnishes or enjoyed simply on its own, this dessert is comfort in a bowl. I hope that you give this recipe a try!

Don’t forget to hop over to visit Sheri and see her recipe for Chewy Pumpkin Cookies with Candied Ginger. 

Have a great day friends, thank you for spending part of your day with me.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

On My Radar~Fall

This post contains affiliate links, if you make a purchase I will earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.

Pumpkin Panna Cotta with Candied Pumpkin Seeds

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

Creamy pumpkin spice panna cotta topped with candied pumpkin seeds, the perfect Fall dessert for cozy dinners or holiday parties. 

• Total Time: 10 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

Ingredients for the Panna Cotta

• 1 cup heavy cream
• ⅓ cup sugar
• 1 envelope(.25 oz). gelatin, bloomed in 3 tbsp cold water
• 2 cups milk
• ½ jar Bonne Maman Pumpkin Spice Spread

Ingredients for the candied pumpkin seeds

• 1 cup pepitas/pumpkin seeds
• 2 tablespoons brown sugar
• 3/4 tablespoon cinnamon
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Bloom the gelatin by mixing the envelop of gelatin with the 3 tablespoons of cold water ion a small bowl, and set aside.

Heat the heavy cream and granulated sugar in a small pan until the temperature reaches 120°F.

Then add bloomed gelatin and mix well.

Remove from heat and stir in milk.

Divide the mixture into 2 bowl and stir in the Bonne Maman Pumpkin Spice Spread into one half.

Pour the pumpkin mixture into the glasses then top with the plain mixture.

Chill in the refrigerator for 4 hours minimum.

While the panna cotta is setting up make the easy candied pumpkin seeds.

To make the pumpkin seeds

Line a baking sheet with a Silphat or a piece of parchment paper. In a frying pan over medium heat, mix the butter, brown sugar, cinnamon, salt and vanilla. Stir until combined and the brown sugar is melted. Add the pepitas and stir until well coated. Cook, staring the entire time until the seeds start to look candied and smell nutty. If the sugar crystalizes add a little water and stir the seeds well.

Then pour them out onto a single layer and let them come to room temperature. When ready to use break into chucks and add to the top of the panna cotta.

Once the panna cotta is set pour a little of the pumpkin spread on the top and smooth, then add the candied pumpkin brittle.

Notes

Recipe Adapted from Bonne Maman

• Author: Elizabeth
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Dessert