Pumpkin Panna Cotta – a No-Bake, Foolproof Dessert

By Joy Liao

Brisk, fall weather never fails to put me in the holiday spirit. I love the crisp air, colorful foliage, bundling up in heavy sweaters, and of course, Thanksgiving.

Every year, my mom and I host Thanksgiving dinner. A few weeks ago, my mom asked me to put together a menu for our annual feast. Cooking for 20+ people will not be easy, but I’m up for the challenge!

This year, I’ve decided to go with Pumpkin Panna Cotta for dessert instead of traditional pumpkin pie. It’s a delicious fail-proof choice that requires no baking.

One bite and out oozes luscious spiced pumpkin. Simple and elegant, it’s the perfect holiday dessert.

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Pumpkin Panna Cotta
6 individual servings – 4-ounce ramekins

1-1/2 cups milk, divided
1 envelope unflavored gelatin
1 cup pumpkin pie mix
1/4 teaspoon ground cinnamon
1 cup heavy cream
Crème fraîche, for garnish

1. Pour 1/2 cup of the milk into an 8-cup saucepan; sprinkle gelatin over the milk. Let stand for 5 minutes.
2. Meanwhile, in a medium bowl, combine pumpkin pie mix and cinnamon; whisk until smooth. Add remaining milk, heavy cream and blend until fully incorporated.
3. Heat the milk in the saucepan over low heat, stirring occasionally, until the gelatin dissolves.
4. Add the pumpkin mixture and turn the heat to medium. Stir the mixture until steam rises and small bubbles form (about 3 to 4 minutes). Turn off the heat, and ladle the mixture into six 4-ounce ramekins or custard cups.
5. Chill the panna cotta until firm, at least four hours or overnight. Add a dollop of crème fraîche right before serving.

NOTE: If you prefer to use homemade pumpkin puree or unsweetened canned pumpkin puree instead of pumpkin pie mix, add 1/2 cup sugar to the pumpkin and cream mixture.

While other three-year-old girls played with their Barbie dolls, Joy Liao made herself an imaginary kitchen. She'd pretend to be the butcher at the market, taking a plastic knife to her stuffed animals. (She wasn’t a troubled child, promise!) Having an insatiable appetite for all things delicious, Joy grew up in the kitchen learning about cooking from her mother. After college, she pursued an editorial/media career, and more recently, rediscovered her passion for food in the kitchens of Michelin-starred restaurants in San Francisco.

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Comments

[Janet]

Loved the video, Joy. You made the dessert look easy to prepare. Pumpkin Panna Cotta sounds scrumptious. Yum!