Light Pumpkin Panna Cotta Recipe | Dessert Recipes | PBS Food

Light Pumpkin Panna Cotta

Recipe By Holly Chute, Executive Chef Georgia Governor's Mansion

Here's a Panna Cotta recipe that reflects the flavors of the season. It's an easy do-ahead dessert that is is a light finish to your Thanksgiving meal.


Yield: 8 servings



  • 1 can pumpkin
  • ½ cup half & half
  • 2 cups almond milk
  • 1¼ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup agave nectar
  • 1 teaspoon vanilla extract
  • 1 envelope gelatin


  1. Combine pumpkin, almond milk, cinnamon, ginger, nutmeg, cloves and salt in a small saucepan. Add agave nectar and bring to a simmer.
  2. Meanwhile, sprinkle gelatin over half and half, let sit to bloom for 5 minutes.
  3. Add to heated mixture, stirring to dissolve. Add vanilla to pumpkin mixture then pour into dessert dishes or martini glasses.
  4. Refrigerate at least four hours or overnight. Serve with a small dollop of whipped cream or non-dairy topping.
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