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Pumpkin Panna Cotta with Salted Caramel Sauce

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Incredibly creamy Pumpkin Panna Cotta with a Salted Caramel Sauce

Panna Cotta is one of my favorite desserts. It’s incredibly creamy, it can be flavored with just about anything, and it only takes 10 minutes to make! What could be more awesome than that? I mean sure, you do have to plan ahead a bit with this dessert because you have to allow at least 6 hours of refrigerator time for the custards to set-up. But that’s just time you can spend going about your day and doing whatever it is you need to do.

Incredibly creamy Pumpkin Panna Cotta with a Salted Caramel Sauce

To make the custards festive for the autumn season, I’ve flavored these little beauties with pumpkin and served them with salted caramel. Let me tell you, if you’re a fan of pumpkin pie – you are going to LOVE this Pumpkin Panna Cotta with Salted Caramel Sauce. It’s smoother, creamier, and you don’t have to worry about that persnickety pie crust. This is a dessert so easy to make and so delicious, you’re sure to love it all season.

Pumpkin Panna Cotta with Salted Caramel Sauce
 
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Love the taste of pumpkin pie, but what to switch it up this year? This ultra creamy Pumpkin Panna Cotta with Salted Caramel Sauce is guaranteed to be a hit!
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • Pumpkin Panna Cotta
  • 1 cup whole milk
  • 1 packet gelatin (1/4 ounce)
  • 1½ cup heavy whipping cream
  • ½ cup sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • Salted Caramel Sauce
  • 1 cup sugar
  • 6 tablespoons unsalted butter, cut into tablespoon pats
  • ½ cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt
  • Garnish
  • 3 tablespoons pumpkin seeds, roughly chopped (optional)
Instructions
  1. Measure out the milk and sprinkle the gelatin over top. Allow to sit for 5 minutes.
  2. Combine the remaining panna cotta ingredients in a large bowl.
  3. In a saucepan over medium heat, add the gelatin/milk mixture. Once the gelatin melts add the bowl of prepared ingredients. Cook just until steam rises, stirring occasionally.
  4. Pour into ramekins and carefully place in the refrigerator. Allow to chill for 6 - 8 hours before serving.
  5. To make the salted caramel, heat the sugar in a large saucepan over medium heat. Using a wooden spoon, stir constantly until the sugar has completely melted. Very carefully add the butter - the mixture will begin to boil vigorously. Continue to stir constantly until the butter has completely melted, about 2 minutes.
  6. Very slowly drizzle the heavy whipping cream into the saucepan. Be careful, again the mixture will begin to bubble vigorously.
  7. Allow to boil while stirring continuously for a minute. Remove from heat and carefully add the vanilla and salt. Allow to cool before using. (Caramel can be made ahead of time. Cover and refrigerate if storing. When you're ready to use, warm for a few seconds in the microwave).
  8. You can serve the panna cotta in the ramekins if you like. If you want to remove the custard from the cups as I've done in the photos - take a thin knife and run it along the edge of the custard (try to do it all in one swipe - sawing can produce jagged looking edges). Fill a small baking dish with boiling water, enough so that the water comes half way up the side of the ramekins. Set the ramekins into the water for 30 - 45 seconds. Remove them from the water and gently smack the sides of the cup to loosen the panna cottta. Place a plate on top of the ramekin and then flip the dish to it's upright position. Carefully remove the ramekin, serve with salted caramel, chopped pumpkin seeds, and enjoy!

 

Incredibly creamy Pumpkin Panna Cotta with a Salted Caramel Sauce

Comments

  1. This was amazing! The caramel makes it extra-special. And the directions for the caramel were easy to follow. Thanks for the recipe!

    Reply

    • That’s great, Debi! I’m so glad you enjoyed it! I think caramel makes everything a little more special 😉

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  3. Such a fun little dessert for Autumn. It reminds me of a candy apple. . .only in custard form. Of course I will be drizzling mine with a extra serving of the caramel sauce. 😉

    Reply

    • Ha! Yes, I must admit that after I photographed the panna cotta, I poured a little more caramel over the top 😉

      Reply

  5. Kathleen, this photography is just stunning!!! Loving those dark moody photos! In addition I think that this would be just so silky and delicious and elegant for a dinner party. Just pinned!!!

    Reply

    • Thanks so much, Bobbi! I started with a white set-up, but it was just calling for a dark backdrop. I’m so glad you like it 🙂

      Reply

  6. Where has this wonderful recipe been all my life?? 🙂 I always order panna cotta out but it’s one of those dishes that I never make it at home. Thanks for this recipe so I can see how easy it is and start making it. BTW, I’m doing up a double (or triple) batch of the salted caramel sauce so I can put it on everything! Yum!!

    Reply

    • Oh I hope you give it a try! Until I made panna cotta for the first time, I always thought it would be too difficult. I couldn’t have been more wrong – it’s one of the easiest desserts to make!

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    • Oh my, Kristen! That sounds amazing! Of course anything with bourbon always catches my attention 😉 I’ll have to give that a try.

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    • You haven’t? Oh you must make it! I am not a baker, nor a dessert person, and this dessert is ridiculously easy to make and so delightfully creamy!

      Reply

  10. Oh my goodness, pumpkin panna cotta?! I thought I had seen everything pumpkin, but you have just proved me wrong. Looks gorgeous, and I am loving that caramel sauce layer – it just goes with everything, doesn’t it? So good!
    Claudia x

    Reply

    • Thanks so much, Claudia! This was such a hit in my house, it’s definitely going to be on our Thanksgiving table 🙂 And yes… I could put caramel on everything!

      Reply

  13. Oh WOWZA, Kathleen! These Panna Cotta are GORGEOUS! I, too, am a pretty big fan of panna cotta – love it’s creamy, rich texture and the fact that it isn’t ginormous in size.. it’s just the right size. I’m totally digging your pumpkin spiced panna cotta! And WITH salted caramel? Ummm.. yeah- GIMME! Pinned! Cheers, girlfriend! XO

    Reply

  14. Beautiful work, Kathleen! Panna Cotta isn’t always easy to keep in one piece when removing it from ramekins. I used agar agar once to make Panna Cotta and it worked well, but now I’m trying to remember how much I used (shheesh!). And the pumpkin? Oh my goodness… pure luxury! Can’t wait to give this a go! Are you settled in to your new place?

    Reply

    • Oh, I never thought to use agar agar, but that’s a great way to keep it vegetarian/vegan! Does it make any difference when removing from the molds? I totally know what you mean about forgetting ingredient amounts. I’ve kicked myself numerous times after making a fantastic dish and then forgetting to write down the details. Ack!

      Reply

  19. Panna cotta is heavenly in any form, so I can only imagine how delicious it is with all those lovely flavours added. I’m glad you gave us good instructions about how to get the desserts out of the ramekins. Would be just my luck to take lots of care over making them then see them come out in a big horrible splodge!

    Reply

    • Ha! Yeah… I’ve been guilty of ‘man-handling’ delicate panna cotta before I knew what I was doing. Needless to say, presentation what not optimal 😉

      Reply

    • Ooo… I can’t wait to see your panna cotta recipe! I think it’s honestly one of the best desserts – it’s so easy and so versatile!

      Reply

    • Me too! I think panna cotta must be one of the simplest desserts to make, but it always looks so elegant. I hope you enjoy!

      Reply

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