Put a little pumpkin in your panna cotta with this easy low-sugar recipe featuring caramel and pecans for topping. The hardest part is giving it time to chill.

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Recipe Summary

cook:
10 mins
additional:
4 hrs 20 mins
total:
4 hrs 40 mins
prep:
10 mins
Servings:
6
Yield:
6 (1/2)-cup servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
PANNA COTTA:
CARAMEL:

Directions

Instructions Checklist
  • In a small bowl, combine gelatin with 3 tablespoons cool water and let sit for 5 minutes.

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  • In a medium saucepan, combine cream, pumpkin, sugar, stevia, cinnamon, and nutmeg. Bring just to a simmer, take off heat, and whisk in vanilla and gelatin.

  • Divide panna cotta mixture between 6 small cups or glasses using 1/2 cup mixture per serving. Cover and refrigerate for at least 4 hours and up to 24 hours.

  • For the caramel, combine sugar and 1/3 cup water in a large saucepan and stir constantly over medium-low heat until sugar is completely dissolved. Increase heat to medium and cook until syrup is a very dark amber color.

  • Take pan off heat and stir in butter, cream, and salt until smooth. Let cool to room temperature.

  • Serve panna cotta topped with caramel and sprinkled with pecans. Cover and refrigerate any leftover caramel.

Nutrition Facts

616 calories; protein 4g; carbohydrates 55.9g; fat 43.9g; cholesterol 129mg; sodium 332.2mg. Full Nutrition
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