Pumpkin Panna Cotta Is Part of the Magic at Western Fantasy

Western Fantasy Photo: Steve Peterson for The Denver Post

You know that phrase so good you can eat it with a spoon? That phrase perfectly describes this Pumpkin Panna Cotta. Our chefs swear you can make this at home – and it was fabulous at the annual Western Fantasy event last Saturday night. I’ve yet to try to make this, but I am very good at eating it, like all the delights that roll out of our busy kitchen. Let us know how you fared after you attempt this concoction and in the meantime, happy Friday.

Epicurean’s Pumpkin Panna Cotta

Prep time: 45 minutes| Set time: 8 hours or overnight| Serves: 6


  • 1 cup heavy cream
  • 1 vanilla bean, split
  • 1/2 cup sugar
  • 3 Tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 Tbsp powdered gelatin
  • 2 Tbsp pumpkin powder
  • Pinch of salt


  • Cook above ingredients in sauce pan for few minutes, remove from heat
  • Cover and set aside for 30 minutes
  • Bloom 1Tbsp powdered gelatin with 3 Tbsp water (not familiar with “bloom”? Follow package directions – this step is integral in creating a smooth, creamy texture and is not as tricky as it sounds)
  •  Remove vanilla bean from cream mixture and bring it to a simmer
  • Remove from heat and whisk in bloomed gelatin
  • Strain through a fine strainer into a bowl
  •  Add 6oz milk and 6oz heavy cream to the mixture and mix well
  • Pour mixture into serving glasses
  • Cover glasses with plastic wrap and refrigerate for 8 hours
  • Garnish with whipped cream, nutmeg and cinnamon

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