Pumpkin Coconut Panna Cotta with Gingered Pecans & Bourbon Glaze

Updated On: Apr 25, 2024

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

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

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join the Conversation

  1. Pingback: How to Make the Perfect Mashed Potatoes | the little kitchen
  2. Pingback: The Communal Table | An Uneducated Palate
  3. Pingback: The Communal Table, Thanksgiving Dinner | How Does She...
  4. Pingback: Egg Nog Bourbon Balls - Farmgirl Gourmet
  5. Pingback: Farmgirl Gourmet Rosemary Whole Wheat Stuffing with Caramelized Onions & Mushrooms - Farmgirl Gourmet
  6. Pingback: Mayonnaise Roasted Turkey | She Wears Many Hats
  7. Pingback: Warm Brussels Sprouts and Cranberry Slaw | Homemade Cravings
  8. Pingback: Food Network Virtual Thanksgiving: Blue Cheese and Rosemary Celebration Potatoes « Eat Drink Man Woman Dogs Cat
  9. Pingback: How to Make the Perfect Mashed Potatoes | the little kitchen
  10. Pingback: Buttermilk Custard Pear Pie and Pie Crust Crimping | Food for My Family
  11. Pingback: Three Pies in One – Cheesecake Pumpkin Pecan Pie & The Giveaway Winner! « Parsley, Sage, Desserts and Line Drives
  12. Priscilla - She's Cookin' says:

    Ooh, bourbon glaze – say no more! Sadly, hubs has to have his pumpkin pie – but I’ll save it for another day 🙂

  13. Now you are talking! Who needs a pumpkin pie when you can have this – much easier and much more tasty IMO!!!

  14. Cake Duchess says:

    I adore panna cotta and your recipe is fabulous! Bourbon glaze…oh my goodness.:)

  15. Wanna Be A Country Cleaver says:

    anything with a bourbon glaze is bound to be amazing… for realsies. ~Megan

  16. Looks beautiful! And a bourbon glaze! How wonderful!

  17. 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!

  18. I want to drink that bourbon glaze!!! This looks amazing Heather! Love every component!

  19. PinkGranny says:

    This looks simply delicious…and very elegant! Consider it is bookmarked!

Made with in Vancouver, WA. All rights reserved.