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    Pumpkin Panna Cotta Recipe

    (serves 16 - 4 oz. desserts)

    2 cups heavy cream
    2 cups ½ and ½
    4 cups pumpkin puree
    1 ¼ cups sugar
    2 tsp cinnamon
    2 tsp nutmeg
    1 tsp ground ginger
    ½ tsp sea salt
    ½ cup cold water
    2 each “Knox” gelatin packets
    2 cups gingersnap cookies, ground fine


    1. Place everything, except water and gelatin, into a stainless steel pot.
    2. Whisk everything together over medium low heat.
    3. When mixture begins to simmer, reduce heat to low and allow it to steep for about 10 minutes.
    4. While cream mixture is steeping, combine the gelatin and cold water together then let sit for about 5 minutes (or until gelatin has absorbed the liquid).
    5. Remove the cream mixture from the heat then whisk in the gelatin until it has melted completely into the cream mixture.
    6. Pour the cream and pumpkin mixture into desired bowls or ramekins.
    7. Place the containers in the refrigerator for at least two hours.
    8. Once panna cotta has set, dust liberally with the gingersnap cookies.

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