Pumpkin Pie Raw Cream Panna Cotta
Forget the oven! Make this pumpkin pie raw cream panna cotta —a unique, spiced, no-bake fall and holiday dessert that is rich, delicious, and nutritious. No pie shell needed!
What is Pumpkin Pie Raw Cream Panna Cotta
If you’re looking for a nourishing fall dessert, you’ve come to the right place. Pumpkin pie raw cream panna cotta is a nourishing dessert recipe made with whole, natural ingredients and full of fall flavors. This nutritious no bake fall dessert offers a delicious change of pace from traditional fall recipes such as pumpkin and sweet potato pie.
What Does Pumpkin Pie Pudding Taste Like
Pumpkin pie panna cotta has some of the gel-like consistency of Jello with the flavor profile of pumpkin pie without the crust.
Why You Will Like This Pumpkin Pie Panna Cotta
Made with real and natural ingredients that your body craves.
The flavors are reminiscent of the filling a classic pumpkin pie without the seeds oils, refined sugars or gums.
Tools Needed
Ingredients
- raw cream – Raw cream really is the “cream of the crop”. If you can’t get raw cream feel free to use organic grass fed cream or organic coconut cream (if dairy free). Read more about the benefits of raw dairy here.
- pumpkin puree – using pumpkin puree for that delicious fall flavor of course
- egg yolks – you can use an egg separator to separate the egg yolks – remove as much of the egg whites as you can
- cinnamon
- maple syrup – for some natural sweetness
- allspice
- gelatin – a nutritious source of collagen – use a pasture raised, grass-fed source of collagen like this one
- granulated ginger
- ground cloves
Directions (See Recipe Card Below For Detailed Instructions
Step 1: Pour the 1/4 cup of the raw cream into a small, measuring cup.
Step 2: Sprinkle the gelatin evenly over the top of the cream.
Step 3: Let this mixture sit for about 5 minutes to “bloom.” The gelatin will absorb the cream and get spongy.
Step 4: In a medium mixing bowl, whisk the egg yolks until slightly pale and frothy.
Step 5: Slowly whisk in the maple syrup until fully combined.
Step 6: Add the pumpkin purée, and the remaining 3/4 cup of raw cream, to the egg yolk mixture. Whisk well until smooth and uniform.
Step 7: Add all the spices: cinnamon, nutmeg, allspice, ginger, salt and cloves. Whisk thoroughly to make sure there are no lumps.
Step 8: In a small pot, warm the pumpkin egg mixture to 102°F, or no more than 110°F max, to maintain the beneficial and natural enzymes of the raw milk.
Step 9: In the meantime, in another small saucepan, gently warm the gelatin mixture to 102°F
Step 10: Once the gelatin becomes liquified and there are no more clumps, slowly add it to the warm pumpkin mixture, stirring consistently. This will prevent the gelatin from setting too quickly in cold spots or becoming inactive in spots that are too warm.
Step 11: Pour the panna cotta mixture into individual serving dishes or ramekins.
Step 12: Cover with plastic wrap letting the wrap gently press against the panna cotta to prevent a skin from forming.
Step 13: Refrigerate for a minimum of 4 hours, or until the panna cotta is fully set and firm to the touch.
Step 14: Garnish with fresh whipped sweetened cream, some cinnamon honey and/or honey spiced nuts as desired.
Whipped Pumpkin Pie Raw Cream Pudding
If you would preferred more of a whipped consistency, instead of putting the mixture in individual ramekins, place it in a large glass bowl, before covering with plastic wrap and placing in the fridge.
Once 4 hours have passed, or the dessert is set, place the contents in a food processor or use an immersion blender to add the whipped consistency you desire.
Why You’ll Like This Recipe
- The pumpkin panna cotta recipe is made in individual servings which makes portioning easy.
- This is a nourishing recipe, made with real ingredients that contains bioavailable vitamins, probiotics, minerals, lactose producing bacteria and helpful enzymes that the body needs.
Tips and Tricks
- The key to getting a good panna cotta is totally dissolving the gelatin for a smooth consistency with with no lumps. Follow the detailed instructions above closely for best results.
- Bloom gelatin in cold cream (versus room temperature or warm milk) for less clumping. This allows for all the gelatin granules to get hydrated with the liquid, for proper incorporation and an even textured final product.
- If you don’t have raw cream, you can also substitute raw milk or organic coconut cream (if dairy free)
- Press plastic wrap directly on pudding (before placing in the fridge), to avoid a skin from forming.
Q&A
Q: Can I use coconut cream instead of raw cream?
A: Absolutely! If you want to make this dairy free, feel inspired that you can opt for coconut cream. Just make sure that you grab a variety with no gums or thickening agents.
More Nourishing Pumpkin Recipes To Try
Spicy Pumpkin Soup with Maple Pecans
Pumpkin Pie Raw Cream Panna Cotta
Ingredients
- 1/2 cup pumpkin puree (canned and unsweetened)
- 1 cup cream (raw cream)
- 1 tbsp gelatin (unflavored)
- 3 egg yolks
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp course salt
Instructions
- Pour 1/4 cup of the raw cream into a small, measuring cup.
- Sprinkle the gelatin evenly over the top of the cream.1 tbsp gelatin
- Let the mixture sit for 3-5 minutes to "bloom." The gelatin will absorb the cream and get spongy.
- In a medium mixing bowl, beat together the egg yolks until slightly pale and frothy.
- Slowly whisk in the maple syrup until fully combined.1/4 cup maple syrup
- Add the pumpkin purée, and the remaining 3/4 cup of raw cream, to the egg yolk mixture. Whisk well until smooth and uniform.1/2 cup pumpkin puree , 1 cup cream
- Add all the spices: cinnamon, nutmeg, allspice, ginger, cloves and salt. Whisk thoroughly to make sure there are no lumps.1/2 tsp cinnamon , 1/8 tsp nutmeg , 1/4 tsp allspice , 1/2 tsp ground ginger , 1/8 tsp ground cloves , 1/4 tsp course salt
- In a small pot, warm the pumpkin egg mixture to 102°F, or no more than 110°F max, to maintain the beneficial and natural enzymes of the raw cream.
- In the meantime, in another small saucepan, gently warm the gelatin mixture to 102°F
- Once the gelatin becomes liquified and there are no more clumps, slowly add it to the warm pumpkin mixture, stirring consistently. This will prevent the gelatin from setting too quickly in cold spots or becoming inactive in spots that are too warm.
- Pour the panna cotta mixture into individual serving dishes or ramekins.
- Cover with plastic wrap letting the wrap gently press against the pudding to prevent a skin from forming.
- Refrigerate for a minimum of 4 hours, or until the panna cotta is fully set and firm to the touch.
- Garnish with fresh whipped sweetened cream, some cinnamon honey and/or honey spiced nuts as desired.
Notes
- The key to getting a good panna cotta is totally dissolving the gelatin for a smooth consistency with with no lumps. Follow the detailed instructions above closely for best results.
- Bloom gelatin in cold cream (versus room temperature or warm milk) for less clumping. This allows for all the gelatin granules to get hydrated with the liquid, for proper incorporation and an even textured final product.
- If you don’t have raw cream, you can also substitute raw milk or organic coconut cream (if dairy free)
- Press plastic wrap directly on pudding (before placing in the fridge), to avoid a skin from forming.
