Pumpkin pie spice is my absolute all-time favorite seasoning. Anyone who has browsed this blog for more than five minutes has probably noticed. I use it in all sorts of recipes, I have my own homemade pumpkin pie spice blend, and I even sell an organic version in my Finnish clean keto and carnivore store. I mix and pack every batch myself, so yes, I take my pumpkin pie spice duties very seriously.
With that amount of pumpkin pie spice in my life, posting more recipes for it is only sensible. I have plenty of ideas, and keeping them all to myself would be terribly selfish.
This time, I added my beloved spice blend to panna cotta. The result is a rich, smooth, gently spiced dessert that requires very little work and no pumpkin whatsoever. It is also suitable for ketovores and for those carnivores who occasionally include sweeteners and seasonings in their diet. It’s a lovely option when you want to finish your meal with something creamy and sweet while keeping carbs low.
And what better time for pumpkin spice than fall, my favorite season? Finland becomes wonderfully colorful as the leaves turn yellow, orange, and red. Even on the darkest, rainiest, cloudiest day, the bright yellow trees manage to make everything look almost sunny. Finnish autumn may arrive carrying an umbrella, but at least it dresses cheerfully.
Step-by-Step Instructions
The ingredients you’ll need are 1 1/2 cups (360 ml) of heavy cream, powdered erythritol or allulose, gelatin powder, pumpkin pie spice, and vanilla powder. A pleasantly short guest list.
First, take a small cup. Pour in 1/4 cup (60 ml) of heavy cream…
…and 1 1/2 teaspoons (5 grams) of gelatin powder.
Set aside and let the gelatin bloom while you prepare the rest of the mixture. It will become thick and lumpy, which is exactly what it is supposed to do.
Pour the remaining 1 1/4 cups (300 ml) of heavy cream into a medium saucepan.
Add 1/3 cup (80 ml), or your preferred amount, of powdered erythritol or allulose.
Add 2 teaspoons of pumpkin pie spice…
…followed by 1/4 teaspoon of vanilla powder.
Mix well.
Bring the mixture to a boil over medium-high heat, stirring constantly. Don’t wander off now — cream has an impressive talent for boiling over the moment nobody is looking.
As soon as the mixture starts boiling…
…remove the saucepan from the heat.
Add the bloomed gelatin mixture to the hot cream mixture.
Stir until the gelatin has dissolved completely and the mixture is smooth.
Divide the hot mixture among 4 serving bowls or ramekins.
Refrigerate for at least 4 hours, or until completely set.
Pro tip: stir the mixture a few times during chilling to prevent the pumpkin pie spice from sinking to the bottom of the ramekins.
4 hours have passed, and your patience will be rewarded very soon.
Serve with whipped cream or a light dusting of Ceylon cinnamon, if you like.
Then grab a spoon and enjoy!
Yum!
Here’s the recipe for you to enjoy:
Keto Pumpkin Spice Panna Cotta
Pumpkin pie spice is my absolute all-time favorite seasoning. Anyone who has browsed this blog for more than five minutes has probably noticed. I use it in all sorts of recipes, I have my own homemade pumpkin pie spice blend, and I even sell an organic version in my Finnish clean keto and carnivore store. I mix and pack every batch myself, so yes, I take my pumpkin pie spice duties very seriously.
With that amount of pumpkin pie spice in my life, posting more recipes for it is only sensible. I have plenty of ideas, and keeping them all to myself would be terribly selfish.
This time, I added my beloved spice blend to panna cotta. The result is a rich, smooth, gently spiced dessert that requires very little work and no pumpkin whatsoever. It is also suitable for ketovores and for those carnivores who occasionally include sweeteners and seasonings in their diet. It’s a lovely option when you want to finish your meal with something creamy and sweet while keeping carbs low.
And what better time for pumpkin spice than fall, my favorite season? Finland becomes wonderfully colorful as the leaves turn yellow, orange, and red. Even on the darkest, rainiest, cloudiest day, the bright yellow trees manage to make everything look almost sunny. Finnish autumn may arrive carrying an umbrella, but at least it dresses cheerfully.
Ingredients
- 1 1/2 cups = 360 ml heavy cream
- 1 1/2 teaspoons = 5 grams gelatin powder
- 1/3 cup = 80 ml (or to taste) powdered erythritol or allulose
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon vanilla powder
Instructions
- Combine the gelatin and 1/4 cup (60 ml) of cream in a small cup. Set aside and let bloom.
- Place the rest of the cream (1 1/4 cups = 300 ml), sweetener, and the spices in a medium saucepan.
- Bring to a boil over medium-high heat, mixing all the time.
- When the mixture starts boiling, remove the saucepan immediately from the heat.
- Add the gelatin mixture to the hot cream mixture. Stir until the gelatin has dissolved completely.
- Pour the hot mixture into 4 serving bowls or ramekins. Refrigerate for at least 4 hours. Pro tip: stir the mixture a few times during chilling to prevent the pumpkin pie spice from sinking to the bottom of the ramekins.
- Serve as is, or with whipped cream or a dusting of Ceylon cinnamon, if you like.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
Kiva Premium Vanilla Bean Powder, Gourmet Madagascar Bourbon | RAW, Vegan, All Natural | 3 oz. -
Great Lakes, Beef Gelatin, 16 Oz 4-Pack, Kosher, Paleo-Friendly, Keto Certified, Gluten Free, Non-GMO -
NOW Natural Foods, Organic Confectioner's Erythritol Powder, Replacement for Powdered Sugar, Zero Calories, 1-Pound (Packaging May Vary) -
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie -
Frontier Co-op Pumpkin Pie Spice, Certified Organic, Kosher, Non-irradiated | 1 lb. Bulk Bag
Tips for Variations
Pumpkin pie spice is incredibly sociable: it gets along with coffee, caramel, chocolate, citrus, and even a splash of something stronger. So, once you have made the original panna cotta, there are plenty of ways to give the next batch a new personality. Here are some of my favorite ideas — just don’t try them all at the same time!
Pumpkin Spice Latte Panna Cotta
Let’s start with my favorite one! Add 1—2 teaspoons of instant espresso powder to the saucepan with the cream. One teaspoon gives a gentle coffee flavor, while two make the latte part much less shy.
Caramel Pumpkin Spice Panna Cotta
Replace the erythritol or allulose with caramel-flavored stevia or monk fruit drops. Add the drops to taste, following the guidance on the bottle, as their sweetness varies enormously between brands.
Double Pumpkin Spice Panna Cotta
Instead of erythritol or allulose, use pumpkin spice-flavored stevia drops. You can then reduce the pumpkin pie spice to 1 teaspoon — which means less of it will settle at the bottom of the ramekins.
Chocolate Pumpkin Spice Panna Cotta
Whisk 1—2 tablespoons unsweetened cocoa powder into the cream before heating it. Cocoa powder can be a bit stubborn, so whisk well — nobody wants a lumpy panna cotta.
White Chocolate Pumpkin Spice Panna Cotta
Add 2 oz (60 g) of cocoa butter to the hot cream and stir until completely melted before adding the bloomed gelatin. You can actually reduce the gelatin to 1 teaspoon — or omit it altogether as the cocoa butter will solidify when chilled.
Orange Pumpkin Spice Panna Cotta
Add 5 drops of LorAnn orange oil to the finished hot mixture. Orange and warm spices go well together, and the oil adds plenty of flavor without the grittiness of orange zest.
Maple Pumpkin Spice Panna Cotta
Whisk 1 teaspoon (or to taste) of natural maple flavoring into the mixture before dividing it among the ramekins. Maple and pumpkin pie spice are fall flavors at their finest!
Rum Pumpkin Spice Panna Cotta
Add 1 tablespoon of dark rum or a few drops of rum flavoring after heating the cream. The flavor works especially well with caramel-flavored sweetener.
Pumpkin Spice Cheesecake Panna Cotta
Replace 1/2 cup (120 ml) of the heavy cream with 4 oz (115 g) full-fat cream cheese. Whisk the cream cheese into the hot cream until completely smooth, then add the gelatin mixture.
Layered Coffee and Pumpkin Spice Panna Cotta
Prepare half of the recipe with instant espresso and half without it. Let the first layer set in the refrigerator before carefully pouring the cooled second mixture over it. It takes longer, but the striped result looks as though you worked much harder than you did.
Keto Pumpkin Spice Panna Cotta Gummies
Use 3 tablespoons of gelatin. Instead of letting it bloom, combine all the ingredients (yes, the gelatin, too) in a saucepan and heat until the mixture begins to boil. Divide the hot mixture among candy molds or the cavities of a silicone mini muffin pan. Refrigerate for 4 hours, then remove the gummies from the molds and enjoy. Store any leftovers in the fridge.
Closing Thoughts
Pumpkin pie spice was bound to find its way into one of my panna cotta recipes sooner or later. The creamy base carries the warm spices beautifully, and the recipe is simple enough to make whenever the craving strikes — no oven, no complicated steps, and only a few minutes at the stove.
The only challenge is waiting for the panna cotta to set. Four hours can feel surprisingly long when you know there are little bowls of delicious, warm-spiced thick cream sitting in the fridge. Luckily, the result is well worth the wait: smooth, rich, and full of my favorite fall flavors.
This is exactly the kind of dessert I love during the colorful Finnish fall. Outside, it can be raining sideways under a dark gray sky, but the yellow leaves and a serving of pumpkin spice panna cotta provide plenty of brightness. Add a generous swirl of whipped cream, and the weather can do whatever it likes.
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