Pumpkin Spice Panna Cotta

This silky Dairy-Free Pumpkin Spice Panna Cotta transforms traditional Italian custard into a plant-based delight that captures all the warm, comforting flavors of fall without any dairy ingredients. Perfect for holiday entertaining or an elegant weeknight dessert that looks impressive but requires minimal active cooking time.

I first developed this recipe when my sister discovered she was lactose intolerant but didn't want to miss out on our traditional Thanksgiving desserts. This creamy confection has since become our favorite autumn treat, earning a permanent spot in our holiday rotation.

Ingredients

• Raw cashews: the secret to creating silky smooth dairy free cream. Look for whole, unroasted cashews for the creamiest result
• Water: helps create the perfect consistency for our cashew cream base
• Kosher salt: enhances all the flavors and balances sweetness
• Maple syrup: provides natural sweetness and complements the fall flavors beautifully. Choose pure maple syrup not pancake syrup
• Unsweetened pumpkin puree: adds authentic pumpkin flavor and gorgeous color. Use canned or homemade but ensure it's 100% pumpkin not pie filling
• Pumpkin spice: the signature warm flavor profile of cinnamon, nutmeg, ginger, and cloves
• Agar agar: a plant based gelatin alternative that creates the perfect wobbly texture. Find it at health food stores or Asian markets
• Coconut oil: prevents sticking and helps with unmolding. Use refined if you don't want coconut flavor
• Ground cinnamon: for a beautiful garnish that enhances the fall flavor profile
• Cinnamon sticks: an optional but elegant garnish that signals the warming spices inside

Step-by-Step Instructions

Soak the Cashews:

Place the raw cashews in a medium bowl and cover completely with warm water. Allow to soak for at least 2 hours or overnight in the refrigerator. This softening process is crucial for achieving silky smooth cashew cream. Once soaked the cashews should feel soft when pressed between your fingers. Drain completely.

Prepare the Ramekins:

Lightly grease four 4-ounce ramekins with coconut oil making sure to coat the sides completely. Take care to create a thin even layer as too much oil can affect the flavor. Set aside at room temperature while preparing the panna cotta mixture.

Create the Cashew Cream:

Add the drained cashews to a high-speed blender along with 1¼ cups fresh water and a pinch of kosher salt. Blend on high for a full 2 minutes stopping once to scrape down the sides if needed. The mixture should be completely smooth with no graininess when rubbed between your fingers. This patience during blending ensures your panna cotta will have that silky traditional texture.

Warm the Pumpkin Mixture:

Transfer the cashew cream to a medium saucepan over medium-low heat. Add maple syrup pumpkin puree and pumpkin spice whisking gently to combine. Heat the mixture slowly about 3 to 5 minutes stirring occasionally with a silicone spatula to prevent scorching. You'll know it's ready when the mixture is warm to the touch and begins to release aromatic spice notes but isn't boiling.

Activate the Agar Agar:

In a small bowl combine the agar agar powder with ¼ cup hot water that's just below boiling around 200°F. Whisk continuously until the agar is completely dissolved with no visible granules. This step is critical as undissolved agar will create an unpleasant texture in the finished dessert.

Combine and Set:

Pour the dissolved agar mixture into the warm cashew pumpkin mixture whisking immediately to incorporate. Increase the heat to medium and bring to a gentle boil whisking continuously. Maintain this gentle boil for a full 3 minutes while stirring the bottom of the pan constantly to prevent scorching. The mixture will noticeably thicken. Remove from heat and quickly divide between prepared ramekins filling each about ¾ full. Use a small offset spatula to smooth the tops.

Chill and Set:

Place the filled ramekins in the refrigerator uncovered for at least 30 minutes or until set. The panna cotta should be firm to the touch with a slight wobble. For best results chill for at least 2 hours or overnight for the flavors to fully develop and the texture to perfect.

Unmold and Serve:

When ready to serve run a thin offset spatula or butter knife around the edge of each ramekin moving slowly to avoid tearing. Place a dessert plate upside down on top of the ramekin and flip quickly to release the panna cotta. If it doesn't release immediately give the bottom of the ramekin a gentle tap. Garnish with a light dusting of ground cinnamon and a cinnamon stick for an elegant presentation.

Pin it

The first time I served this at our Thanksgiving gathering my uncle who swears by traditional dairy desserts ate three servings before I revealed it was completely plant based. The combination of cashews and pumpkin creates such a convincing creamy texture that even dairy lovers can't tell the difference. Now it's requested every year regardless of dietary preferences.

Make Ahead Magic

This panna cotta actually improves with time making it perfect for entertaining. Prepare up to three days ahead and keep covered in the refrigerator. The flavors meld and deepen over time creating an even more robust pumpkin spice profile. For best unmolding results remove from the refrigerator about 10 minutes before serving to allow the edges to warm slightly which helps with a clean release.

Pin it

Troubleshooting Tips

If your panna cotta seems too firm you likely used too much agar agar. Unlike gelatin agar sets quite firmly so precise measurement is important. If unmolding proves difficult place the bottom of the ramekin in warm water for 5 seconds to loosen the edges. Conversely if your panna cotta is too soft the agar may not have been properly activated. Always ensure it reaches a gentle boil for the full 3 minutes to activate the setting properties.

Perfect Pairings

This elegant dessert pairs beautifully with complementary fall flavors. Serve with a small dollop of coconut whipped cream a sprinkle of toasted pepitas or a drizzle of maple caramel sauce. For a striking presentation place each panna cotta on a pool of cranberry coulis which provides a beautiful color contrast and bright flavor balance to the creamy richness of the dessert. A hot cup of spiced chai tea makes this a cozy autumn experience.

Cultural Context

Traditional Italian panna cotta meaning cooked cream typically relies on heavy cream and gelatin. This vegan adaptation honors the spirit of the classic dessert while incorporating North American fall flavors. Pumpkin and its associated spices became popular in American cuisine through pumpkin pie which traces back to colonial times. This fusion creation marries the elegant simplicity of Italian cuisine with beloved American autumn flavors creating a cross cultural dessert experience that feels both familiar and sophisticated.

Frequently Asked Questions

→ Can I substitute agar agar with gelatin?

Yes, you can substitute gelatin for agar agar, but you'll need to adjust quantities. Replace the 1 teaspoon agar agar with 1 tablespoon of gelatin powder. Bloom the gelatin in cold water first before adding to the hot mixture, and note that it won't set at room temperature like agar agar does.

→ How far in advance can I make this panna cotta?

This dairy-free panna cotta can be made up to 3 days in advance. Keep the desserts covered in the refrigerator until ready to serve. The longer they chill, the more firmly they'll set.

→ What if I don't have pumpkin spice?

You can make your own pumpkin spice blend by combining 1/2 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground allspice. This will give you approximately 1 tablespoon of pumpkin spice.

→ Can I skip soaking the cashews?

Soaking cashews is important for achieving the creamy texture. If you're short on time, you can quick-soak them in very hot (not boiling) water for 30 minutes, or use a high-powered blender like a Vitamix to blend unsoaked cashews until completely smooth. However, the texture might not be as silky as with properly soaked cashews.

→ Why is my panna cotta not setting properly?

If your panna cotta isn't setting, the most common reason is that the agar agar wasn't fully activated. Agar must be boiled for a few minutes to reach its full setting power. Also ensure you're using the correct amount - agar is much stronger than gelatin. Finally, check that your agar agar is fresh, as it can lose potency over time.

→ Is this dessert vegan?

Yes, this panna cotta is completely vegan. It uses cashews instead of dairy cream, maple syrup instead of honey, and agar agar (derived from seaweed) instead of gelatin (which is animal-derived).