Caramel Pumpkin Panna Cotta

a glass jar filled with pumpkin panna cotta with fresh small pumpkins and a spoon around it

5 from 1 vote

Think outside the pie crust with this Salted Caramel Pumpkin Panna Cotta! It's creamy, cool, and delicious, and it makes an easy, sophisticated finish to any Fall feast!

Prep Time5

Cook Time10

Chilling Time4

Total Time15

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 579kcal

Author: Amy Nash

Ingredients

Caramel Sauce

1 cup sugar
2 Tablespoons water
2 Tablespoons light Karo corn syrup
6 Tablespoons butter, cubed
¾ cup heavy cream
1 teaspoon coarse salt
1 teaspoon vanilla

Panna Cotta

1 ½ Tablespoons unflavored powdered gelatin (2 packets)
2 cups whole milk, divided
2 cups heavy cream
⅔ cup sugar
Pinch of salt
1 (15 ounce) can pumpkin puree (just under 2 cups if using homemade pumpkin puree)
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of allspice
1 teaspoon vanilla

Instructions

Caramel

In a heavy medium saucepan, combine the sugar, water, and corn syrup over medium heat. Bring to a boil and cook without stirring until the mixture turns to a deep amber color.
Whisk in the butter until melted, then slowly whisk in the cream and boil for 1 minute, whisking constantly. Remove from heat and add vanilla and salt.
Cool for 5-10 minutes, then divide the caramel between 8-10 ramekins or small cups and place in the fridge while making the panna cotta.

Panna Cotta

Sprinkle the gelatin over ½ cup of the milk in a small bowl and let sit for 5 minutes.
In a medium saucepan, warm the remaining milk, cream, sugar, and salt until it begins to steam, but do not allow it to come to a boil. When the milk mixture is hot, whisk in the dissolved gelatin, pumpkin, cinnamon, nutmeg, allspice, and vanilla. Place the pan over an ice bath to help cool it down quickly, whisking occasionally to help it cool evenly.
After the mixture has cooled in the ice bath for 5-10 minutes, divide evenly between the ramekins by carefully pouring it over the caramel layer. I use a ¾ cup measuring cup for equal portions of the panna cotta. Refrigerate for at least 4 hours until set before serving.

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