Go Back
+ servings
Silky smooth pumpkin panna cotta is heaped high with a sweet 'n' salty caramel pecan sauce and is guaranteed to wow in the fall dessert department!
Add to Collection
Print Pin
4 from 1 vote

Pumpkin Panna Cotta with Salted Caramel Pecan Sauce

Silky smooth pumpkin panna cotta is heaped high with a sweet 'n' salty caramel pecan sauce and is guaranteed to wow in the fall dessert department!
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 3 servings
Calories 459kcal

Ingredients

Pumpkin Panna Cotta

  • 2-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/3 cup heavy whipping cream
  • 1/2 cup 2% milk
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup pure pumpkin puree

Salted Caramel Pecan Sauce

  • 1/4 cup chopped pecans
  • 1/3 cup granulated sugar
  • 1/4 cup heavy whipping cream
  • 2 tablespoons hot water
  • 1/2 teaspoon salt

Instructions

Pumpkin Panna Cotta

  • In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes.
  • In a small saucepan over medium heat, heat cream, milk, and sugar until a low simmer. Remove from heat and whisk in vanilla, spices, and gelatin mixture until gelatin is melted.
  • Place pumpkin in a medium bowl and whisk until smooth. Gradually whisk in cream mixture until completely smooth.
  • Spray three 4-oz ramekins with nonstick spray. Pour pumpkin mixture into ramekins and smooth tops. Press plastic wrap directly on the surface of ramekins and chill in refrigerator at least 4 hours until panna cotta is set.

Salted Caramel Pecan Sauce

  • In a medium saucepan over medium-high heat, heat pecans, tossing occasionally until pecans are fragrant. Transfer to a bowl and set aside.
  • Place sugar in a medium saucepan. Melt over medium heat, stirring occasionally until sugar is completely dissolved and golden, about 8 minutes. Very slowly, whisk cream into caramel (careful, it will splatter slightly) and cook an additional 1-2 minutes until caramel is a deep golden brown. Remove from heat and immediately whisk in hot water, returning to heat for a minute or two if the caramel starts to harden. Stir in salt and toasted pecans. Store caramel in fridge until ready to use (caramel will harden as it chills - when ready to serve, heat in the microwave 30-60 seconds)
  • When ready to serve, run a knife around the inside of each ramekin. Place a plate on each ramekin and invert onto plates, tapping and gently jiggling to release panna cotta.
  • Top panna cottas with warmed salted caramel pecan sauce. Serve immediately and enjoy!

Nutrition

Serving: 1panna cotta | Calories: 459kcal | Carbohydrates: 63.1g | Protein: 3.9g | Fat: 23.6g | Saturated Fat: 12.8g | Cholesterol: 61mg | Sodium: 502mg | Potassium: 158mg | Fiber: 2g | Sugar: 59.4g | Calcium: 1mg | Iron: 158mg