When you want a pumpkin dessert, but not the heft of a pie, this light and creamy make-ahead custard will do the trick. I made this years ago when published in the Times Sunday magazine and still have the hard copy in my file. It is light and delicious and has a pumpkin pie quality without the pie. It is important to strain this prior to cooling it if you want to avoid the bits of pumpkin and nutmeg.
This Pumpkin Panna Cotta is simple to prepare; just combine the ingredients in a saucepan, heat, then strain through a sieve and chill for at least 3 hours.
It is light and delicious and has a pumpkin pie quality without the pie!
- 1 ½ tablespoons unflavored powdered gelatin (about 2 2 1/2 -ounce packets)
- 2 ½ cups whole milk
- 2 cups heavy cream
- ⅔ cup sugar
- Pinch salt
- 1 15-ounce can pumpkin purée
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes.
- In a medium saucepan, heat the remaining milk, cream, sugar and salt to just before boiling. Whisk the gelatin mixture, pumpkin, cinnamon and nutmeg into the warmed cream. Remove from heat and let sit for 10 minutes, then strain through a sieve lined with cheesecloth. Do not press on the solids. Pour into 5 3/4-cup ramekins and chill for at least 3 hours.
- To serve, dip the base of a ramekin in hot water until the panna cotta is loose. Lay a plate on top and invert it. You may need to shake the ramekin to release the panna cotta.
- Calories: 632 calories
- Sugar: 38 grams
- Sodium: 207 miligrams
- Fat: 40 grams
- Saturated Fat: 24 grams
- Carbohydrates: 42 grams
- Fiber: 3 grams
- Protein: 31 grams
Keywords: Custards And Puddings, Gelatin, Heavy Cream, Pumpkin, Dessert, Side Dish