Pumpkin Panna Cotta Recipe (2024)

I made this years ago when published in the Times Sunday magazine and still have the hard copy in my file. It is light and delicious and has a pumpkin pie quality without the pie. It is important to strain this prior to cooling it if you want to avoid the bits of pumpkin and nutmeg..

How exactly can almost 6-1/2 cups of milk, cream, and pumpkin puree make less than 4 cups (5 x 3/4 cup) of finished panna cotta?!? I detected this problem too late! I should have made half a recipe--instead, the night before Thanksgiving, almost an entire shelf of my fridge is occupied by chilling Pumpkin Panna Cotta!

I doubled the recipe and used about 3.5 packets (1/4 ounce each) of gelatin. Came out fine. People raved, actually, went back for seconds :-). I made the mistake of unmolding the ramekins in a pan of water near boiling and leaving them in too long--turned the things back into liquid. Put them in the fridge again, they firmed up again. Whew. I served it with a ginger syrup, a tasty combination.

I was a little worried about how this would come out because of some of the failures I read about in the notes, but I am pleased to report success! I don’t know if people are skipping the straining...? That part is a bit tedious— I found that my fine mesh wire strainer (no cheesecloth) clogged up pretty fast, so I strained in small batches and rinsed the strainer each time. It seems like you’re throwing away a lot, but the result is delicious. My family just ate them out of the ramekins!

Found this recipe to be unreliable. I ended up with 10 ramekins, all in layers of cream, pumpkin. Cooked and kept in fridge. I ate one every night but it took 2 days to gel. I would not make again.

You could make it without straining, but with the fiber and particles from the pumpkin and spices, it would be more of a pudding. Panna cotta is about the smooth, light texture.

If you follow the recipe, you will end up with the quantity indicated. Most of the pumpkin is strained out.

Made this for Thanksgiving 2023. It was…okay. I had trouble sieving it and the end result was less enjoyable than a piece of pumpkin pie for me. I think I’ll stick with Lynne Rosetto-Kasper’s simple panna cotta from now on.

I was definitely worried reading the review that said it took two days to set but mine set up perfectly. 6 light and lightly spiced servings-perfect! Added some chopped candied ginger on top and it will become a Fall-Holiday season staple at our house.

I was doubtful when I made this but it turned out quite good ! The pumpkin flavor didn't really stand out but the cinnamon and nutmeg shone through. I made this as directed and it made the exact number of servings specified by the recipe. It was the perfect level of sweetness too. Wouldn't change a thing.

I was looking for a pumpkin custard recipe and came across this. After I read it, I decided not to use this recipe. Rather, I comment on the waste of pumpkin solid to just get quote a "wisp" of pumpkin flavor into your panna cotta. I'd rather use the pumpkin for something where I actually eat the pumpkin. Enough with wasting perfectly edible food already.

Amazing. Everyone loved it. Added crunched up amoretti cookies in bottom, slivered almonds, dried cranberries on top. Save pumpkin mixture after straining to add as yoghurt topping. Huge hit.

Made in October for neighbors. Great. Again for Thanksgiving. Crushed amoretti cookies in bottom. Kept the pumpkin 'solids' at the end because it is delicious. Will be eating that with yoghurt. So pretty and delicious.

Doubled this, fingers crossed. I didn't strain it. Hopefully its ok.

Made this today as a practice run for Thanksgiving. It is EXCELLENT and I followed the recipe as is (add 1 Tablespoon of homemade vanilla). With these quantities, it resulted in 8 4-ounce ramekins. Perfect. I strained it trough cheese cloth clipped to a sieve over a bowl. Not a lot of pulp, very manageable. I added crunched up amaretti cookies in the bottom and a few pipitas and slivered almonds on top. Dusted with a bit of cinnamon on top. Made this noonish, served at 6:00. Not a speck left.

I won’t do this one again. The pumpkin flavor overwhelms the texture of the panna cotta. It is also not as firm as the panna cotta that I like and so I was disappointed. A lot of messy work for a meh result.

I looked for a good panna cotta base to serve with green tea syrup or fresh fruits. Made one following this recipe without the pumpkin puree and it worked perfect. Next time I'll either prepare smaller servings or reduce sugar just a bit, but that's just personal preference rather than objective take.

I was looking for a good panna cotta base to serve with green tea syrup or fresh fruits. Made one based on this recipe without pumpkin puree and it worked great! Next time I'll probably prepare smaller servings or reduce the amount of sugar a bit, but that's more of a personal preference rather than an objective take on the recipe.

I was looking for a good panna cotta base to serve with green tea syrup or fresh fruits. Made one based on this recipe without pumpkin puree and it worked great! Next time I'll probably prepare smaller servings or reduce the amount of sugar a bit, but that's more of a personal preference rather than an objective take on the recipe.

I was looking for a good panna cotta base to serve with green tea syrup or fresh fruits. Made one based on this recipe without pumpkin puree and it worked great! Next time I'll probably prepare smaller servings or reduce the amount of sugar a bit, but that's more of a personal preference rather than an objective take on the recipe.

Using agar instead of gelatin would make it vegetarian

I had a similar experience to others. I ended up with a huge volume of liquid and after chilling it, I ended up with several clearly delineated layers of cream, pumpkin, and I guess other combinations of ingredients. It looks sort of interesting, I wish I could upload a photo. I had high hopes for this recipe but unfortunately it did not work.