I’ve been on a recipe kick for the last few weeks, which I largely credit to my new photography table (shown in this post). Finally, I have a space with plenty of natural light for lovely food photography!
This is like a no-bake, egg-free version of pumpkin pie. A gelatin-set pudding may sound, well, gelatinous if you haven’t tried panna cotta before. But have no fear, you certainly won’t think of pumpkin jello when eating this. The silky, rich texture is similar to pumpkin pie.
About the ingredients
Coconut milk – the fat content of full-fat canned coconut milk is essential to the silky texture of the pumpkin panna cotta, so don’t substitute another non-dairy milk. If you do dairy, you could use likely use half-and-half instead.
Grassfed gelatin – Did you know that gelatin is a superfood? I recommend Vital Protein’s gelatin, which comes from grassfed cows.
If you want a protein boost in this recipe, feel free to whisk in a scoop of Vital Protein’s collagen peptides with the spices, which does not gel or effect the texture. There is a whopping 18 grams of nutrient-dense protein in one scoop.
Tigernut flour – It’s not a nut, it’s an ancient nutrient-dense tuber that boasts a sweet, nutty flavor. I haven’t seen it in many health food stores but it’s available on Amazon here.
- 1½ cups full-fat coconut milk, recommended brand available here
- ½ cup pumpkin puree
- 3 Tbs. maple syrup or raw honey
- 1¾ tsp. grassfed gelatin, recommended brand available here
- ½ tsp. vanilla extract
- ¾ tsp. pumpkin pie spice or cinnamon
- For the panna cotta Whisk together the coconut milk and the gelatin in a saucepan, off the heat. Let sit 5 minutes. Then heat, while whisking, until steaming and the gelatin is dissolved. Whisk in the remaining ingredients.
- Pour into 4 small ramekins and chill until set, at least 5 hours.
- For the crumble Preheat the oven to 350 and line a baking sheet with parchment paper.
- To liquify the coconut butter, which may be solid at room temperature, set in in a saucepan with hot water to come halfway up the sides of the jar. Heat until softened, then stir until liquid. Combine all the crumble ingredients - this works best with a handheld mixer.
- When mixed, it turns into crumble-sized clumps. You can press and pinch small clumps together to make crumble-sized pieces. Bake for about 7 minutes, stirring halfway through, until fragrant and lightly browned. Cool completely.
- Top the panna cotta with the crumble and enjoy!