Are you a fan of pumpkin pie but hate the hassle of making the crust, par baking, making the filling, and then baking. Even writing out the steps I’m shaking my head. Too much effort for a girl who likes that pumpkin pie filling on a weekly basis. Although I love the crust of pie the real star is the filling. I was thinking of easy desserts that are creamy and fast. Pumpkin pudding 🤔 yes it would be yummy but not really indulgent more like mashed potatoes texture. Pumpkin mousse would be yummy but would only last a day or two in the fridge. The idea finally came to me while reading an old Italian cookbook. Creamy Vanilla Panna Cotta!!!
For those of you who have never heard of Panna Cotta, it is a classic Italian dessert described as silky, smooth, and delicate. The name itself means “cooked cream” which comes from the prime ingredients being cream, sugar, flavorings, and thicken agent such as gelatin, agar agar, or cornstarch. It is heated on the stove top and then chilled before serving with a sweet sauce. I like to think of it as an upscale fancy version of pudding since it can be made in 5-10 minutes.
Its texture is similar to pudding and cheesecake although some people go to jello texture. I prefer the creamier former. Feel free to adjust the thickening agents to your preferred texture (whether that’s cornstarch, agar agar, or gelatin). I modified this recipe to use almond milk but feel free to use part or all cream of your choice. I used roasted butternut squash but feel free to use canned pumpkin or sweet potatoes. They help act as a creamy binding agent so you don’t miss the cream plus give you a healthy dose of vitamin A.
This dessert or lunch 😂 last up to 4-5 days in the fridge. You can serve it with maple syrup, honey, date syrup, caramel sauce, or just eat it straight up. If you miss the crunch of pumpkin pie 🥧 simply top the crust with whip cream and crumpled up graham crackers or short bread cookies of choice. Chopped nuts like pecans also are a nice addition. Hope you enjoy this decadent winter/fall dessert 😋 or anytime of the year if you are like me.
Easy 5 Minute Sweeter than Pumpkin Pie Maple Panna Cotta
A delicate silky smooth squash panna cotta made in a matter of minutes. A healthy sweet dessert the entire family will love.
Ingredients
Instructions
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Purée all ingredients in a high powdered blender or food processor until smooth.
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Next prepare six ramekins that can hold up to 6-8oz. Optional: Pour a tablespoon of liquid sweetener like maple syrup, caramel etc at bottom of each ramekin.
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Pour the puréed mixture into a medium sauce pan. Turn the stove top to medium or medium high heat. Stir mixture frequent and bring to a simmering boil for 3-5 minutes. Should thicken a bit but will set more once cool.
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Pour into ramekins and chill for at least an hour in the fridge before serving. Keeps for 4-5 days in the fridge.
Note
Substitute 1 tbsp cornstarch for every 1/2 tsp agar powder
Substitute 1:1 ratio gelatin to agar agar powder
You may need more agar agar powder or cornstarch based on preferred texture. You can also sub squash and pumpkin in for sweet potatoes. Just adjust sweetness accordingly to squash/potato you use.
