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A spoon resting off of the glass jar of caramel panna cotta next to a small pumpkin.
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5 from 6 votes

Caramel Pumpkin Panna Cotta

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 minutes
Cook Time10 minutes
Chilling Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Author: Amy Nash

Ingredients

Caramel Sauce

  • 1 cup granulated sugar
  • 2 Tablespoons water
  • 2 Tablespoons light corn syrup
  • 6 Tablespoons salted butter cubed
  • 3/4 cup heavy cream
  • 1 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract

Panna Cotta

  • 1 1/2 Tablespoons unflavored powdered gelatin (2 packets)
  • 2 cups whole milk divided
  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • Pinch of salt
  • 1 (15-ounce) can pumpkin puree (just under 2 cups if using homemade pumpkin puree)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of allspice
  • 1 teaspoon pure vanilla extract

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.  
    1 cup granulated sugar, 2 Tablespoons water, 2 Tablespoons light corn syrup
  • 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.  
    6 Tablespoons salted butter, 3/4 cup heavy cream, 1 teaspoon coarse salt, 1 teaspoon pure vanilla extract
  • 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 1/2 cup of the milk in a small bowl and let sit for 5 minutes.   
    1 1/2 Tablespoons unflavored powdered gelatin, 2 cups whole milk
  • 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.
    2 cups heavy cream, 2/3 cup granulated sugar, Pinch of salt, 1 (15-ounce) can pumpkin puree, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, Pinch of allspice, 1 teaspoon pure vanilla extract
  • 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 3/4 cup measuring cup for equal portions of the panna cotta. Refrigerate for at least 4 hours until set before serving.

Nutrition

Calories: 598kcal | Carbohydrates: 56g | Protein: 5g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 432mg | Potassium: 257mg | Fiber: 2g | Sugar: 51g | Vitamin A: 9837IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 1mg

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