This keto pumpkin pie panna cotta is the perfect no-bake low carb dessert for pudding fans. Whether you eat pumpkin year-round, or need an easy, but show-stopping Thanksgiving dessert, this pumpkin pie pudding is to die for!
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Best Pumpkin Panna Cotta Recipe - Keto, Low Carb, LCHF, Grain-free, Gluten-free, Sugar-free, Dairy-free,
Are you the kind of person that really only eats a pumpkin pie because of the filling? If that custardy pumpkin pudding goodness is what draws you to the sweets table at Thanksgiving then you’ll absolutely love this pumpkin pie panna cotta.
Panna cotta is a classic Italian dessert that literally translates to “cooked cream”. It’s essentially a molded pudding thickened with gelatin. While it looks elegant, this is one super easy low carb dessert.
This keto pumpkin pie panna cotta is a breeze to make: bloom the gelatin (I’ll explain below), simmer the ingredients in a saucepan until they just come to a boil, add gelatin, pour into ramekins, and chill. Voila! The resulting pudding is just slightly sweetened and almost exactly like the filling of a pumpkin pie.
You can eat this low carb pudding right out of the dish, or unmold it and decorate for a show-stopping dessert. Easy, peasy.
Pumpkin is such a versatile ingredient for making keto desserts. When you’ve eaten your fill of this pumpkin pie panna cotta, try this Keto Pumpkin Pie Cheesecake Bar Recipe or these Starbuck’s Copycat Keto Pumpkin Scones!
How to Make Keto Pumpkin Pie Panna Cotta
Ingredient Notes
Sweetener. Sugar-free sweeteners are not created equal. Some people cannot stand the cooling sensation that comes with erythritol. I find that that varies even amongst different brands. Swerve is great and readily available, but for me, it probably has a medium level when it comes to the cooling effect. Sukrin, while harder to find, has the least. But it’s all down to personal taste here. You can easily use monkfruit too, or a stevia baking blend. Just keep in mind that some of these are sweeter than others, so you may have to adjust the amount used to suit your tastes.
If you’re not concerned about keeping the recipe sugar-free, you can easily swap out coconut sugar or organic evaporated cane juice for this low carb pumpkin panna cotta.
Pumpkin. Shocking revelation: not all canned pumpkin purees contain only pumpkin. Some brands actually incorporate squash as well. Make sure what you buy clearly states 100% pumpkin.
Directions
To make this low carb keto pumpkin pie pudding recipe,
In a small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until it is dissolved. Remove the pan from heat.
In a large saucepan, heat the cream, pumpkin, sweetener, and spices over medium low heat and bring just to a boil, stirring frequently. Remove the pan from heat, stir in the vanilla and gelatin until completely incorporated. Divide mixture among six ramekins and cool to room temperature. Cover and chill for at least 4 hours or overnight.
To unmold, dip the ramekin into hot water for 3-5 seconds. Run a knife around the outside and invert on a dessert plate. You may have to tap the bottom to loosen the pudding completely.
Tips, Tricks, and FAQs
Can I use pumpkin pie spice instead? Absolutely! Pumpkin pie spice is essentially a blend of the spice listed in this recipe. However, you don’t always know the ratio in the mixture. I tend to like more ginger and less clove, so I wrote the recipe to suit my taste. 1 ½ to 2 tsp of pumpkin pie spice blend will suffice. But feel free to change around the ratios of the spices. If you like more cinnamon, use that instead. Omit the clove and use a bit more ginger. This low carb pumpkin pie panna cotta recipe is flexible.
The gelatin got hard after cooling it, can I still use it? Yes! That’s totally normal. We’re used to instant pudding and gelatin desserts, so it can be a bit unnerving to add coagulated gelatin to a dessert. Once you add the gelatin to the hot cream, it will dissolve again. Make sure to stir it in completely and check that there are no gelatin chunks in your keto pumpkin pie pudding.
How do I unmold a pumpkin pie panna cotta? Let the puddings chill for at least four hours before attempting to unmold. I actually find that I have more success with this step if I wait even longer, like overnight. Dip the ramekin into hot water for 3-5 seconds. Run a knife around the outside and invert on a dessert plate. You may have to tap the bottom to loosen the pudding completely. Remove the ramekin, decorate (if desired), and eat.
How to Serve and Store Keto Pumpkin Pie Pudding
Allow the pumpkin puddings at least four hours to chill before attempting to unmold. You can eat the pumpkin panna cotta right out of the ramekin, or unmold and decorate before serving. I find that this keto dessert is best served with homemade whipped cream and a dash of cinnamon. However, you could add some Cinnamon-Maple Spiced Nuts for a little crunch.
This keto pumpkin pie panna cotta recipe can be made ahead of time and refrigerated overnight before unmolding and serving.
Healthy Variations for Any Body
This healthy pumpkin pie pudding is easily adapted to fit other diets or flavors.
Dairy-free: Substitute full-fat coconut milk in place of the heavy cream.
Paleo: Use full-fat coconut milk in place of the heavy cream, grass-fed gelatin, and coconut sugar as the sweetener.
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Other Low Carb Keto Dessert Recipes you’ll love
- Molten Chocolate Lava Cake for Two
- No-Bake Chocolate Peanut Butter Pie
- Chocolate Chip Cheesecake Bars
- Tagalong Bars
Pumpkin Pie Panna Cotta (Keto, Dairy-free)
This keto pumpkin pie panna cotta is the perfect no-bake low carb dessert for pudding fans. Whether you eat pumpkin year-round, or need an easy, but show-stopping Thanksgiving dessert, this pumpkin pie pudding is to die for!
Ingredients
- 1 tbsp unflavored gelatin
- 2 tbsp water, cold
- 2 cups heavy cream, or full-fat coconut milk (dairy-free)
- 1 cup pumpkin puree
- 1/3 cup brown erythritol (or coconut sugar)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
Instructions
In a small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until it is dissolved. Remove the pan from heat.
In a large saucepan, heat the cream, pumpkin, sweetener, and spices over medium low heat and bring just to a boil, stirring frequently. Remove the pan from heat, stir in the vanilla and gelatin until completely incorporated. Divide mixture among six ramekins and cool to room temperature. Cover and chill for at least 4 hours or overnight.
To unmold, dip the ramekin into hot water for 3-5 seconds. Run a knife around the outside and invert on a dessert plate. You may have to tap the bottom to loosen the pudding completely.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 370Total Fat: 37gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 38mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 5g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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