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Pumpkin Panna Cotta with Nuts & Salted Caramel

Recipe for Pumpkin Panna Cotta and Salted Caramel

Quick and easy panna cotta that enhanced with Mix nuts and salted caramel syrup for a traditional flavor yet enticing sweet treat. Try it this season chilled.
Course Dessert
Author Victoria


  • 1 cup pumpkin puree
  • 1 cup coconut cream
  • 1 tsp pumpkin spice or mix of nutmeg and cinnamon
  • tsp carrageenan
  • 2 tsp sugar optional

Salted Caramel

  • 4 Tbsp sugar or 2 Tbsp Maple syrup
  • ½ cup mixed roasted nuts
  • pinch of salt


  • Mix carrageenan with sugar to prevent clump.
  • In a saucepan over medium/low heat, add coconut milk and pumpkin, mix well.
  • When heated, add pumpkin spice and mix well.
  • While stirring, pour in the sugar/carrageenan mixture.
  • Pour into mold/cavities.
  • Let sit and cool at room temperature before chilling in the fridge for at least 2 hours.
  • Sprinkle with salted caramel and nuts. Serve cold.

Salted Caramel

  • In a small skillet or saucepan over low/simmering heat, add sugar.
  • Stir to help all the granulates melt evenly.
  • Throw in some nuts and pinch of salt.
  • Remove from heat and Drizzle on top of panna cotta.
  • If caramel is too thick when cool, add some water and heat it up to loosen.