This Pumpkin Panna Cotta is a lightened up treat that won't leave you feeling heavy after those multiple rounds of turkey and all the fixings. Panna Cotta is essentially an Italian style jello and is super simple to whip up. You blend, you heat, you stir, and BOOM, you're done. The crust is a magical blend of toasted hazelnuts, flaxseed and maple sugar. Don't like hazelnuts? Try pecans or walnuts! Short on time and don't feel like having to throw another dish in the oven to bake? Skip the crust all together and just make the panna cotta served in ramekins or cute single serving glass jars. It's totally up to you how you want to serve this because it will be delicious anyway. I was feeling a little bit naughty and drizzled a little RumChata and coconut caramel sauce (I used Juli's of PaleOMG recipe from her newest book, Juli Bauer's Paleo Cookbook) on top.
Pumpkin Nut Panna Cotta Tart
- 1 cup hazelnuts (or pecans, or walnuts), toasted and skins removed
- 2 tbsp flax seed meal
- 1/4 cup + 1 tbsp Otto's cassava flour
- 2 tbsp maple sugar
- 1/2 tsp salt
- 5 tbsp grassfed butter, cold
- 1 cup pumpkin puree
- 1 1/2 cup almond milk
- 1/2 cup canned full-fat coconut milk
- 1/4 cup maple sugar
- 2 tsp gelatin
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 fresh grated nutmeg
- pinch of cardamon
- pinch of salt
What to do:
- To make the crust: Preheat oven to 350F. If using hazelnuts, bake for 8-10 minutes at 350F. Cool slightly, then remove skins by rubbing the hazelnuts together with a tea towel. It is okay if not all the skins come off. If using pecans or another nut, there's no need to toast before hand just add them to the food processor.
- Add the hazelnuts to the food processor along with the next 4 ingredients. Pulse until it resembles a course meal. Add the cold butter 1-2 tbsp at a time. Pulse until it starts to come together. Press evenly into a tart pan. Bake at 350F for 18-20 minutes. Remove from oven and allow to cool.
- In a sauce pan, add 1/2 cup almond milk. Evenly sprinkle 2 tsp of gelatin over the almond milk, let it bloom. Blend the remaining 1 cup of almond milk, coconut milk, pumpkin puree, maple sugar, and spices until smooth.
- Heat the gelatin mixture over medium low heat and whisk until the gelatin dissolves. Strain the pumpkin mixture into the gelatin mixture. Whisk to combine. Heat until the mixture starts to steam. Pour into the tart shell (or individual ramekins/jars). Allow the tart to set in the fridge.
- Serve chilled with a drizzle of RumChata or Coconut Caramel, if preferred!