Pumkin Pie Panna Cotta

Updated: Apr 11


12 4 oz. ramekins

Cooking spray

Fine mesh sieve

3 ½ teaspoons powdered gelatin

2 tablespoons water

2 cups heavy cream

2 cups whole milk

¾ cup sugar

¼ cup Frangelico or other hazelnut liqueur (optional)

1 15 oz. can pure pumpkin

1 teaspoon cinnamon

¼ teasoon ginger

¼ teaspoon nutmeg

2 teaspoons vanilla extract

Pomegranate seeds

Candied Cinnamon Walnuts, chopped  (recipe to follow)


Lightly spray ramekins with cooking spray and set aside.

In a small, nonstick pan (with the heat off)  pour 2 tablespoons of water. 

Sprinkle gelatin over water and let bloom for 5 minutes.

Meanwhile, in a heavy-bottomed pot, add cream, milk, sugar, Frangelico, pumkin, spices, and vanilla and bring to a gentle boil.

On low heat,  heat saucepan with water and gelatin until gelatin is completely dissolved. Using a rubber spatula, scrape gelatin into cream mixture. Whisk thoroughly.

Strain liquid into another container using a fine mesh sieve and and whisk.

Pour strained  liquid into prepared ramekins and chill for at least 4 hours.

Turn out ramekin onto a plate and garnish with chopped candied, cinnamon walnuts and pomegranate seeds.

Candied Cinnamon Walnuts


2 tablespoons unsalted butter

½ cup sugar

1 cup walnuts

1 teaspoon cinnamon

¾ teaspoon salt


In a medium-sized skillet, add butter, sugar, and walnuts. Sprinkle with cinnamon and salt.  Stir occasionally until sugar and butter are melted then pour-out coated walnuts onto a piece of foil.

Once completely cool, they can be chopped and stored in an air-tight container.

Cook’s notes:

1. People have different ways of extracting the seeds from a pomegranate. Some methods seem very intricate and take unnecessary time. In my opinion, cut the pomegranate in half (keeping the stem intact), give it a good squeeze. Then, using a wooden spoon, give the skin-side a  good amount of whacks. This can be a messy endeavor as seeds can go flying and the juice will stain everything in sight. My solution to this is to put the two halves in a large ziplock bag before the squeezing and whacking begins.

Even easier - buy frozen pomegranate seeds.

2. This recipe yields a creamy, pudding-like texture that has just enough gelatin to hold its shape. If you like a firmer panna-cotta just add another ½ -1 teaspoon more gelatin to the recipe.

3. Any container can be used as a ramekin. At the restaurant, we use paper, to-go soup cups. For this recipe, I used disposable tins that I found at a baking store. No need to invest in ramekins if you don’t want to.


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