Pumpkin Panna Cotta

panna-cotta-spoon-croppedOnce upon a fall season, I succumbed to pumpkin fever and bought over 30 pumpkins to decorate my small front porch.

It was glorious. I transformed the exterior of my home into the White Family Pumpkin Patch.

I chose to abandon my moto of “nothing in excess, everything in moderation” in effort to satisfy my over-pinning, holiday loving heart. Visions of an annual mini “pumpkin patch” floated through my mind.pumpkin-groupingI will never forget the many photos taken with Katherine amongst the orange and white– dressed up as Olivia the Pig or in one of her cute little toddler dresses. I felt unadulterated joy.

There was never a more cute two-year old OR an upset 30 year-old man.

Randy did not share my zeal for our pumpkins. In fact, it was quite the opposite.stackable-pumpkins-1Since that fall four years ago, I still think on that moment of reckless pumpkin frenzy and smile.

When the pumpkins start rolling out in storefronts, I go back to that beautiful moment at Market Street when I was so overcome with the variety of pumpkins that I had no choice but to buy them all.pumpkins-woodFairy tale! Well that sounds dreamy. Three please.

Mini White Baby-Boo! Obviously I have to get some because I have a baby.

Cinderella! She’s my favorite Disney princess. Of course I need five.

Pie Pumpkin! I’m trying to channel my inner Martha Stewart, so I’ll also grab a few of these too.floating-pumpkinUnbeknown even to myself, I keep one can of organic pumpkin puree in the pantry all year long in honor of fall.

I don’t bake pies. I hardly bake pumpkin bread. So there’s no real reason why I maintain a constant supply of canned pumpkin.

But there she is.canned-pumpkinEvery time I open the pantry I feel a glare radiate from this inanimate object.

“Choose me!”

Finally I did.panna-cotta-spoon-iI made pumpkin panna cotta.

There is an ease to cooked cream that I appreciate.ingredientsSprinkle gelatin on top of cold whipping cream. Cook gently over medium heat. Add sugar and flavors. Dissolve, strain and chill. 20 minutes of effort creates a rich delicate sweet treat.sauce-panWhat’s also nice about this dessert is that there are few ingredients. Organic whipping cream. Gelatin. Sugar. Vanilla. Cinnamon sticks. Cloves. Organic Pumpkin puree.

All things I was easily able to pick up in the baking and dairy aisle at Market Street during the beginning of August (Yes! Canned organic pumpkin year round. Your obsession doesn’t have to end!). finger-panna-cottaThe pumpkins started to appear again outside of Market Street this past week. Katherine and Eli couldn’t hold back their excitement. The moment they saw the piles of orange they squealed with excitement and begged me to get all the pumpkins.

Very tempting, little ones.

Maybe I might have to make an annual White Family Pumpkin Patch after all.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own and I appreciate your support of the brands/companies that I love.

Pumpkin Panna Cotta

  • Servings: servings vary
  • Print
panna-cotta-spoon-cropped4 cups heavy whipping cream

2 cinnamon sticks

4 1/2 teaspoons gelatin

1/2 teaspoon allspice

1 teaspoon vanilla extract

1/4 cup white sugar

3/4 cup brown sugar

1 15 ounce can pumpkin puree

graham cracker crumbs, optional topping

whipped cream, optional topping (click here for recipe)

  1. In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes.
  2. Place the saucepan on the stovetop. Cook over medium. Stir constantly.
  3. Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes.
  4. Add the pumpkin. Cook for an additional 5 minutes. Continue to stir.
  5. Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours.
  6. Serve cold topped with graham cracker crumbs and whipped cream.

3 thoughts on “Pumpkin Panna Cotta

  1. Pingback: A Pleasant Little Menu | Thanksgiving | a pleasant little kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: