Pumpkin Panna Cotta with Spiced Hazelnuts

We have another great foodie blogger/photographer here today, Stephanie of one of my daily reads, Stephmodo, sharing a twist on the traditional Thanksgiving pumpkin pie.
While we can all agree that pumpkin is positively autumnal (and therefore perfect for Thanksgiving), pumpkin pie isn’t always everyone’s favorite.  A bit hard for this girl to believe (I even love pumpkin pie for breakfast!), but alas, true.  So today, I’d like to share an alternative Thanksgiving recipe for those of you looking for something pumpkin-y…that isn’t in pie form.  It’s tough to go wrong with silky panna cotta at any time of year!
Keep reading for the full recipe…

Pumpkin Panna Cotta with Spiced Hazelnuts

1 package unflavored gelatin
1 1/4 c. milk, divided
3/4 c. sugar
1 c. pumpkin puree (preferably homemade or organic)
1 c. heavy cream
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
3/4 teaspoon pure vanilla extract
In a small bowl, place the unflavored gelatin and 1/2 c. milk.  Whisk for a few seconds and then allow to sit.
In a blender, pour the sugar, pumpkin puree, heavy cream, spices and vanilla.  Blend until smooth, about a minute or so.   Pour the blended pumpkin/cream mixture into a medium saucepan over medium heat.  After about 5 minutes, just when the mixture is becoming bubbly, add the milk/gelatin mixture and turn heat to low.  Whisk until blended, about 1-2 minutes, and remove from heat.
Ladle liquid into oiled ramekins (use a paper towel and a little canola to evenly coat) and place in a 9×13 pan.  Refrigerate for 5 hours or overnight.
When ready to serve, run a small, sharp knife around the edges to loosen.  Carefully place hot water into pan, allowing it to rise almost to the rim (be careful not to allow water on the panna cotta), for 1 minute.  Lift out ramekins, one at a time, and dry off bottoms and sides carefully.  Invert a plate over each ramekin and flip.  If it needs more coercing, try giving it a shake (with plate inverted) or use the knife to loosen one more time.
Serve with a little dollop of whipped cream and spiced hazelnuts.
Spiced Hazelnuts
1/2 c. whole hazelnuts
1 Tablespoon unsalted butter, melted
1/8 teaspoon fleur de sel
1/8 teaspoon ground cardamom
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon ground cinnamon
1 Tablespoon + 1 teaspoon brown sugar
Preheat oven to 300 degrees.  Place 1/2 c. whole hazelnuts in a small pan.  Toast for 4 minutes.  Remove skins by rubbing toasted hazelnuts between a folded tea towel.
Toss toasted hazelnuts in melted butter until evenly coated.  Mix remaining ingredients (salt, cardamom, nutmeg, cinnamon + brown sugar) in a small bowl.  Add spice mixture to buttered hazelnuts and toss to coat.  Place the spiced hazelnuts on a parchment-lined pan and bake for about 10 minutes.  Garnish panna cotta with spiced hazelnuts, using the remainder for a yummy snack 🙂


This looks delicious! I would totally eat this over a pumpkin pie 🙂

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