Pumpkin Coconut Panna Cotta with Gingered Pecans & Bourbon Glaze

If you’re looking for a fast and elegant finish to your Thanksgiving meal, this is your recipe.  The panna cotta only takes a few minutes to prepare, then they are whisked off to the refrigerator to make gelatinous magic.  This keeps you free to work on more important things, like dressing the bird.  The glaze and pecans only take a couple of minutes and can be prepared before the guests arrive and stored in airtight containers.  Warm the glaze up slightly before serving and you’ve got a tasty dessert your guests will rave about.

Pumpkin Coconut Panna Cotta with Gingered Pecans & Bourbon Glaze

Panna Cotta
2 1/2 teaspoons unflavored gelatin
1 1/3 cups whole milk
2 cups coconut milk
1 cup pumpkin
1/2 cup white sugar
pinch salt

Bourbon Glaze
1/2 cup white sugar
1/4 cup water
1/2 stick unsalted butter
pinch of salt
2 tablespoons bourbon

Gingered Pecans
1 cup pecans
3 tablespoons white sugar
pinch salt
1/8 teaspoon ground ginger
1 teaspoon honey
1 teaspoon water
1 teaspoon canola oil

Panna Cotta
1 In a small saucepan add the whole milk and sprinkle the gelatin over.  Allow to soften for 2-3 minutes.  Turn the heat on to medium and heat the milk while stirring to dissolve the gelatin.  Remove from the heat.
2 In the bowl of a food processor, add the coconut milk, pumpkin, sugar and salt.  Pulse to combine.  Add the milk and gelatin mixture and processor for a minute to combine well.  Pour the mixture through a fine meshed sieve set over a bowl.  Using a 2/3 cup measure, ladle the pumpkin mixture in to 8 1-cup ramekins. Cover with plastic wrap and place in the refrigerator for 3-4 hours.

Bourbon Glaze
1 In a medium saucepan, heat the sugar and water over medium heat, stirring until the the mixture becomes clear.  Add a candy thermometer and let boil until it reaches 240, soft ball, and then remove from the heat.  Add the butter and whisk to combine, the mixture will foam up, but will quickly subside.  Let mixture cool for 5 minutes and then whisk in the bourbon.  Serve at room temperature.  You can also substitute rum flavoring for a non-alcoholic version.

Gingered Pecans
1 In a small skillet set over medium high heat, add the pecans and toast; stirring frequently so they don’t burn.  When they begin to let off perfume, about 2 minutes, add the remaining ingredients (sugar through oil) and stir to coat.  Pour onto a piece of parchment paper and let cool completely.

1 Unmold each panna cotta onto a serving place.  Top with 1/8th of the Bourbon Glaze and a few Gingered Pecans and serve immediately.

Makes 8 Servings

This post is part of a food blogger round up for Food Network’s Communal Table: Thanksgiving Edition.  Please check out the other bloggers below for more great ideas for Thanksgiving meals.

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table


  1. We are huge panna cotta fans and I was just looking for a pumpkin panna cotta recipe! Yay! But that Borubon Glaze adds an super elegant and tasty zing! Love it!

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