Pumpkin Panna Cotta
By OcadoLife
Published on 16 September 2025
“These silky, spiced puds can be made in advance and kept chilled,” says food stylist, baker and cake decorator Sam Dixon. “Top them with the pumpkin seed praline for a sweet-salty crunch and fab balance of textures.” Allow 6 hours for chilling. Time and servings
25 minsTotal time
6Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 gelatine leaves
- 135ml whole milk
- 135g pumpkin purée
- 40g light brown sugar
- 40g caster sugar, plus 60g for the praline (optional)
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg, plus extra to dust
- ¼ tsp ground ginger
- 1 (300ml) tub double cream, plus extra whipped to serve (optional)
- 30g pumpkin seeds, for the praline (optional)
- 1 pinch sea salt flakes, for the praline (optional)
Method
Step 1
Put the gelatine in a bowl, cover with cold water and soak for at least 5 mins.Step 2
Meanwhile, heat the milk, pumpkin purée, brown sugar, 40g caster sugar, vanilla, ground cinnamon, ground nutmeg, ground ginger and a pinch of salt in a pan until just simmering.Step 3
Squeeze out the excess water from the gelatine, then stir into the pan until it has dissolved. Remove from the heat.Step 4
Whisk in the cream, then pour the mixture into a jug. Divide between 6 ramekins (or use 1 large dish). Chill for at least 6 hrs or overnight.Step 5
For the praline, if making, toast the pumpkin seeds in a dry pan until golden and popping. Set aside.Step 6
Line a tray with baking paper. In a pan, heat the remaining 60g caster sugar with 1 tbsp water until dissolved, then increase the heat until the mixture turns amber and caramelised. Sprinkle in the toasted seeds and swirl the pan to coat. Pour the caramel mixture onto the tray in a single layer; sprinkle over the sea salt. Leave to cool and harden before breaking into shards.Step 7
Serve the panna cotta topped with a dusting of nutmeg, plus the praline shards and whipped cream, if you like. Chill for up to 2 days.