Pumpkin Panna Cotta

Name: Pumpkin Panna Cotta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Butternut squash (already cleaned) 1 ½ cup; Fresh liquid cream 0.85 cup; Sugar 2.8 tbsp; Whole milk &frac18; cup; Gelatin in sheets 0.1 oz; Unsweetened cocoa powder 0.6 cup; Water ½ cup; Sugar ½ cup; Chopped hazelnuts to taste

it fr de es br

Gluten Free

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low
Note + the time for setting in the refrigerator (at least 2 h)

PRESENTATION

Recipe by
Stephanie Cabibbo

Pumpkin panna cotta? Well, it is a sweet taste of Northern Italy that just screams autumn. You know the classic Italian spoon dessert? This one's got a fall twist—creamy and silky, just from mixing cream with a hint of gelatin. Then, steamed pumpkin pulp joins in. It gives this dessert a golden hue and that earthy sweetness we all crave when the weather gets chilly. Folks in places like Piedmont and Lombardy? They've got this knack for swapping in local, seasonal stuff. Pretty much. So, no surprise this pumpkin dessert recipe fits perfectly when the leaves start to fall.

And the sauce? A dark, glossy cocoa that totally cuts through the sweet and mellow flavors. Plus, toasted nuts on top add a crunchy pop that really says autumn is here. Seriously good.

When fall arrives, this easy pumpkin panna cotta often shows up at Italian tables. Why? It’s a fun way to end a meal. The combo of pumpkin, cream, and chocolate gives it this fancy feel, yet it’s honestly a moist and simple dessert. For real, anyone can enjoy it. People love how the nuts on top mesh with the tender and cool pudding underneath. It’s great for weeknights and just as fitting for Thanksgiving or other special moments.

Using pumpkin isn’t just about flavor—it’s like a nod to all those Italian cooks who use what’s local and in season, giving each bite that real autumn vibe. As a fall dessert recipe, it’s a winner if you want something you can whip up ahead of time, bringing that cozy, inviting feel you get from the best Italian sweets.

Whether you’re after a creamy pumpkin dessert or you’re looking to try something way way different from the usual, this panna cotta is one of those dishes that feels rich, light, and totally right for sweater weather. And here's the thing—it’s a fantastic way to celebrate seasonal flavors while keeping that Italian tradition alive. Really.

INGREDIENTS

For 4 panna cottas: Butternut squash 1 ½ cup (200 g) - (already cleaned); Fresh liquid cream 0.85 cup (200 g); Sugar 2.8 tbsp (35 g); Whole milk ⅛ cup (30 g); Gelatin in sheets 0.1 oz (4 g)

For the cocoa topping: Unsweetened cocoa powder 0.6 cup (50 g); Water ½ cup (130 g); Sugar ½ cup (100 g)

For garnish: Chopped hazelnuts to taste

Preparation

How to prepare Pumpkin Panna Cotta

To prepare the pumpkin panna cotta, first clean the pumpkin by removing the seeds and internal fibers 1, then remove the skin 2 and cut the pulp into cubes; you will need 200 g (about 7 oz). Line a bamboo steamer with parchment paper 3; if you have another type of steamer, you don't need to use parchment paper.

Transfer the pumpkin cubes to the steamer 4 and cover with the lid. Pour about 2 inches of water into a wok or a pan 5, place the steamer on top, and cook the pumpkin for 10 minutes 6.

Once cooked, transfer the pumpkin to a blender 7 and blend to make a puree 8, then strain it through a sieve 9.

Soak the gelatin sheets in the milk for at least 10 minutes 10. Meanwhile, pour the cream and sugar into a saucepan 11, add the pumpkin puree 12, and mix with a hand whisk.

Place the saucepan on the stove and cook on low heat for 10 minutes, then add the well-squeezed gelatin sheets 13. Stir quickly to dissolve the gelatin evenly 14 and turn off the heat. Pour the mixture into 4 individual molds, about 3 inches in diameter, single-use or silicone, and let cool 15, then put in the refrigerator to set for at least 2 hours.

Prepare the cocoa topping: sift the cocoa into a saucepan where you have poured the water 16, add the sugar 17, and cook over low heat for 10 minutes, stirring with a hand whisk 18.

After this time, transfer the topping to a bowl and let it cool, stirring occasionally: this way it will thicken 19. Once set, gently remove the panna cotta from the mold by running a knife blade along the entire edge 20. Garnish the pumpkin panna cotta with the cocoa topping and, if desired, with chopped hazelnuts 21!