Spicy Pumpkin Panna Cotta
This creamy treat delivers the flavors of a pumpkin pie, without baking and without a crust. Panna cotta—cooked cream—is sweetened cream that is warmed up on the stove and then mixed with gelatin and allowed to set. It’s easy and elegant, and just needs a bit of time.
While the panna cotta has a delicious simplicity on its own, we all agree that the spiced pepita brittle turns this recipe up. This can be made while the panna cotta sets up in the fridge and also comes together in about 10 minutes. Just leave it to the side until you need it.
Note: Cook time for this recipe includes the three hours it sits in the refrigerator to chill.
For the panna cotta:
1 1/2 tablespoons unflavored powdered gelatin (about 2, 2 1/2 ounce packets)
2 1/2 cups whole milk, divided
2 cups heavy cream
2/3 cup Demerara Sugar
Pinch Fine Sea Salt
15-ounce can pumpkin puree
2 teaspoons Spicy Pumpkin Pie Spice
For the pepita brittle:
3/4 cup unsalted pepitas
3/4 teaspoon Spicy Pumpkin Pie Spice
1/4 teaspoon Organic Cacao Powder
1/8 teaspoon Fine Sea Salt
3/4 cup Demerara Sugar
1/3 cup water
1/2 teaspoon unsalted butter
1. Whisk gelatin into 1 cup whole milk. Let it sit for 10 minutes.
2. Heat remaining 1 1/2 cups milk, heavy cream, Demerara Sugar, and Fine Sea Salt in a medium saucepan, just to where it is about to boil.
3. Remove saucepan from heat and whisk in gelatin mixture, pumpkin puree, and Spicy Pumpkin Pie Spice. Let sit for 10 minutes.
4. While this sits lightly brush the insides of 6, 5 3/4 cup ramekins with a neutral oil. After 10 minutes, divide panna cotta mix between the six ramekins. Cover with plastic wrap or foil and place in the refrigerator to chill for three hours.
5. Make the pepita brittle. Line a baking sheet with a silicone baker’s mat or lightly greased parchment paper.
6. Place pepitas in a small bowl and toss with Spicy Pumpkin Pie Spice, Organic Cacao Powder, and Fine Sea Salt. Set aside.
7. Combine Demerara Sugar and water in a medium saucepan. Cook over high heat, swirling the pan constantly, for 6 minutes or until it reaches soft-crack stage (270°-290°F) if you want to check it with a candy thermometer.
8. Remove from heat. Immediately stir in pepitas and butter. Mix thoroughly and pour out onto the baking sheet lined with the baker’s mat. Let cool. It should become solid enough to bread into servable chunks but can still be easily bitten or crumbled.
9. After 3 hours, remove panna cotta from the refrigerator. It should be firmly set, a little jiggly like gelatin desserts, and not leave residue on fingers if pressed.
10. Serve two ways; panna cotta can be left in the ramekin and dressed with a piece of pepita brittle sticking out of the center. Or, loosen the panna cotta by dipping the base of the ramekin in hot water; you may want to run a knife around the outside of the panna cotta to fully loosen it from the ramekin. Invert onto a plate and twist until the panna cotta falls from the ramekin. Garnish with pepita brittle.
