If you’re looking for a seasonal dessert that’s maybe a little different than the usual pumpkin pie, try this! They make impressive individual desserts, especially if you serve them in fancy vessels like martini glasses. You can absolutely make them in ramekins and release them onto plates before serving as well, but fancy glasses make life way easier.

Makes 6 to 8 servings


  • 2 ½ teaspoons (1 package) powdered gelatin
  • 2 tablespoons cold water
  • 2 cups (480 grams) heavy cream
  • ¾ cup (180 grams) milk
  • ½ cup (100 grams) granulated sugar
  • ¾ cup (180 grams) pumpkin puree
  • 1 teaspoon pumpkin pie spice


Make the Panna Cotta

1. Sprinkle the gelatine over the cold water in a small bowl and allow to bloom for 5 to 10 minutes.

2. Meanwhile, place the cream, milk, sugar, pumpkin puree and pumpkin pie spice into a medium saucepan. Whisk to combine and then bring to a simmer over medium heat.

3. Turn off the heat, add the bloomed gelatin and whisk well until it has completely dissolved.

4. Pour the mixture into fancy glasses or ramekins. Refrigerate until set, at least 2 hours. Leftovers can be refrigerated for up to 3 days.


Tag @pastryathomeblog on Instagram and use hashtag #pastryathomeblog for us to see!

AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

Latest Recipes

More Like This