This no-bake Pumpkin Pie Panna Cotta is keto-friendly, low-carb, nut-free, and requires just 30 minutes of prep time! This classic panna cotta recipe is easy to make, super versatile, and works well with a variety of diets.
- 1 ⅔ cups (400mL) heavy cream
- ⅔ cup (160g) pumpkin puree
- ¼ cup (48g) classic monk fruit sweetener
- 1 tbsp + 2 tsp (17g) gelatin powder
- ½ tsp pumpkin pie spice
- ½ tsp pure vanilla extract
- ¼ tsp cinnamon
- 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.
- Whisk mixture thoroughly before pouring mixture into ramekins. Transfer ramekins to refrigerator to chill for 2 hours.
- Final Steps: Serve panna cotta chilled with sprinkle of cinnamon on top.
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, considerably.
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.
Classic Monk Fruit Sweetener Substitution: Instead of classic monk fruit sweetener, you can substitute in Lakanto Golden Monk Fruit Sweetener at a 1:1 ratio.
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.
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