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close-up shot of Pumpkin Pie Panna Cotta sprinkled with cinnamon on top

Pumpkin Pie Panna Cota

  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 4 ramekins 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Italian


This Keto Pumpkin Pie Panna Cotta is low-carb, gluten-free, nut-free, and doesn’t involve any baking! It can even be made dairy-free, vegan, and paleo-compliant. Whip this sugar-free dessert together with only 30 minutes of prep time and serve at your fall and holiday gatherings.


Optional Garnish:


  • 4 4 oz ramekins


  1. Panna Cotta: To a saucepan over medium heat, add heavy cream, pumpkin puree, monk fruit sweetener, and gelatin powder. Heat mixture, whisking frequently, until ingredients are well-combined, about 6-7 minutes. Reduce heat to medium-low, whisk in pumpkin pie spice and vanilla extract and continue to heat mixture for an additional 2-3 minutes. Remove pan from heat and allow mixture to sit at room temperature to cool slightly for 10 minutes.
  2. Place ramekins atop a cutting board or flat plate (this will make transferring them to the refrigerator without spilling easier). Whisk mixture thoroughly before pouring mixture into ramekins. Transfer cutting board of ramekins to refrigerator to chill for 2 hours.
  3. Final Steps: Serve panna cotta chilled with sprinkle of cinnamon on top.

Recipe Notes:

Heavy Cream Substitution: Half-and-half can be substituted in at a 1:1 ratio for heavy cream, but note that doing so will change the nutrition info, especially the carb content.

Powdered Monk Fruit Sweetener Substitution: Instead of powdered monk fruit sweetener, you can substitute in Classic Monk Fruit Sweetener or Golden Monk Fruit Sweetener. I would suggest pulsing granulated sweetener in a food processor to powder it. If you are measuring by weight, be sure to use the correct weight (granulated sweetener weighs more than powdered sweetener).

Gelatin Powder Substitution: You can try using this vegan gelatin powder, but note that I have not personally tested this substitution. If you use Knox gelatin instead of beef gelatin, you will likely need to use less as Knox seems to lead to firmer dishes when used in desserts.

Dairy-Free Substitution: To make this recipe dairy-free, you can substitute in unsweetened coconut milk (from a container, not a can) or, if you do not have nut allergies, unsweetened almond milk, but note that the less fat content in the dairy-free milk you use, the softer the resulting panna cotta will be. If you use dairy-free milk in your panna cotta, I would not suggest trying to unmold it from the ramekin prior to serving, as it will more than likely break apart.

Paleo Ingredient Substitution: To make this recipe paleo-compliant, simply replace the heavy cream with your favorite paleo-friendly non-dairy milk.

Vegan Ingredient Substitutions: Gelatin is an animal-based product. If you want a vegan keto panna cotta recipe, I would recommend trying this vegan gelatin powder and substituting in your favorite non-dairy milk for heavy cream. This vegan gelatin powder is already sweetened with erythritol and stevia, so I would suggest lessening the total amount of monk fruit sweetener added to this recipe if you decide to go this route. Note that I have not personally tested the substitution for the vegan gelatin in this recipe, but I wanted to offer it as an option for my vegan readers.

Size Of Ramekins: I use 4 oz ramekins for this recipe. If you use smaller or larger ramekins, note that the serving size will change.

Unmolding Panna Cotta Prior To Serving: If you want to serve each individual panna cotta on a plate or dish, be sure to grease each ramekin before pouring the liquid mixture into it to ensure it is easy to remove after chilling. Before trying to unmold the panna cotta, I suggest lightly dampening the serving plate you plan to use, which will help to move the panna cotta with ease if it does not land where you’d like it to. If you are having trouble doing this, place individual ramekins in a warm water bath to slightly loosen up the gelatin, then press gently on the side of the panna cotta and it should release.

Storage: Gently cover ramekins with foil and store panna cotta in refrigerator and enjoy within 3-4 days.

Keywords: keto pumpkin pie panna cotta, pumpkin panna cotta, pumpkin panna cotta recipe, no bake keto dessert

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