Pumpkin Spice Panna Cotta with Candied Pecans

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky pumpkin-spiced panna cotta topped with crunchy candied pecans, blending creamy texture with autumnal warmth for a refined Thanksgiving dessert. This Italian-inspired Thanksgiving recipe, ready in about 20 minutes, pairs heavy cream, whole milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 Italian cuisine 350 cal/serving

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Ingredients

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/4 teaspoons (1 packet) gelatin powder
3 tablespoons cold water
1/2 cup pecans
1/4 cup brown sugar
1 tablespoon unsalted butter

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Instructions

Step 1: In a small bowl, sprinkle 2 1/4 teaspoons gelatin powder over 3 tablespoons cold water and let it bloom for 5 minutes.
Step 2: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, 1/2 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
Step 3: Remove the cream mixture from heat and whisk in the bloomed gelatin until completely dissolved. Pour the mixture through a fine sieve into 6 ramekins to remove any lumps.
Step 4: Chill the ramekins in the refrigerator for at least 4 hours, or until the panna cotta is set.
Step 5: Meanwhile, in a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1/2 cup pecans and 1/4 cup brown sugar, stirring constantly for 3-4 minutes until the pecans are coated and caramelized. Transfer to parchment paper to cool.
Step 6: Before serving, top each panna cotta with a few candied pecans for crunch and a touch of sweetness.