Pumpkin Panna Cotta with Pecan Praline Crisps

Pumpkin Panna Cotta with Pecan Praline Crisps
  • Difficulty:

  • Prep Time:

  • Total Time:

    3h - 5h
  • Servings:



The elegant look of this dessert will impress your guests but is simple to make… no need to roll out pie crust!


  • 1 Tbsp. Vital Proteins unflavored gelatin
  • ¼ cup cold water
  • 1 cup heavy whipping cream
  • 1 ½ cup buttermilk
  • ⅓ cup maple syrup
  • 2 tsp. vanilla extract
  • 1 can (15 oz.) organic pumpkin puree
  • 2 tsp. pumpkin pie spice
  • Pinch salt
  • ½ cup pecans, chopped
  • 1 Tbsp. salted butter, softened
  • 3 Tbsp. maple syrup
  • Whipped topping for serving, if desired


  1. Soak the gelatin with cold water in a small bowl.
  2. Heat the cream and buttermilk together until just about to boil. Remove from heat and stir in soaked gelatin and stir until gelatin is completely dissolved. Add the maple syrup, vanilla extract, pumpkin puree, pumpkin pie spice and salt. Divide into 8 serving dishes and refrigerate for 3-5 hours until set.
  3. Preheat oven to 350°F. Line a baking pan with parchment paper. Mix the pecans, butter and maple syrup together in a small bowl until evenly coated and spread onto the parchment lined baking sheet. Bake for 20-25 minutes until bubbling and golden. Allow to cool completely and then break into pieces to garnish the panna cotta. Dollop each panna cotta with whipped topping if desired and top with a piece of the pecan praline. Store any leftover praline in an airtight container at room temperature and refrigerate any leftover panna cotta.
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