Pumpkin Coconut Panna Cotta with Gingered Pecans & Bourbon Glaze
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This simple no bake recipe for Pumpkin Coconut Panna Cotta is topped with gingered pecans and a delicious bourbon glaze. Serve it for Thanksgiving, Christmas, or your next Brunch.
Why You’ll Love this Recipe
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.
Ingredients in Pumpkin Panna Cotta
- Unflavored Gelatin – will congel the panna cotta without cooking it
- Milk – coconut milk and whole milk
- Pumpkin Puree – canned or homemade pumpkin puree
- Sugar – white sugar
- Spices – kosher salt
More Recipes We Love
- Pumpkin Spiced Cookies
- Chicken Thighs with Coconut, Sausage, and Mushrooms
- Easy Pumpkin Spice Latte
- DIY Pumpkin Pie Spice Blend
- Banana Pumpkin Chocolate Chip Bread
Pumpkin Coconut Panna Cotta Recipe
Recommended Equipment
Ingredients
Panna Cotta
- 2 ½ tsp unflavored gelatin
- 1 ⅓ cups whole milk
- 2 cups coconut milk
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup granulated sugar
- 1 pinch kosher salt
Bourbon Glaze
- ½ cup granulated sugar
- ¼ cup water
- 4 tbso unsalted butter
- 1 pinch kosher salt
- 2 tbsp bourbon
Gingered Pecans
- 1 cup pecans, pieces or halves
- 3 tbsp granulated sugar
- 1 pinch kosher salt
- ⅛ tsp ground ginger
- 1 tsp honey
- 1 tsp water
- 1 tsp canola oil
Instructions
Panna Cotta
- 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.
- 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
- 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
- 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.
Assembling
- Unmold each panna cotta onto a serving place. Top with 1/8th of the Bourbon Glaze and a few Gingered Pecans and serve immediately.
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Nutrition
* Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please consider Leaving a Review!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.
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Recipe By:
Co-Founder at Spiceology | More About Heather…
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 is so delicious and a perfect dessert to make in bulk for Thanksgiving or Christmas gatherings
Ooh, bourbon glaze – say no more! Sadly, hubs has to have his pumpkin pie – but I’ll save it for another day 🙂
Now you are talking! Who needs a pumpkin pie when you can have this – much easier and much more tasty IMO!!!
I adore panna cotta and your recipe is fabulous! Bourbon glaze…oh my goodness.:)
anything with a bourbon glaze is bound to be amazing… for realsies. ~Megan
Looks beautiful! And a bourbon glaze! How wonderful!
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!
I want to drink that bourbon glaze!!! This looks amazing Heather! Love every component!
This looks simply delicious…and very elegant! Consider it is bookmarked!