Forget pumpkin pie for a second. This pumpkin panna cotta is the dessert that'll make people forget all about tradition. Silky, creamy, spiced just right, and topped with those original balsamic pearls that add the perfect tangy contrast to the sweetness. It's elegant, it's make-ahead friendly, and it's absolutely delicious.

Ingredients

Serves 8

For the Panna Cotta:

480ml/2 cups heavy cream

240ml/1 cup whole milk

200g/1 cup pumpkin puree (canned or fresh)

100g/ ½ cup sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

Pinch of ground cloves

Pinch of salt

2½ teaspoons powdered gelatin (1 packet)

3 tablespoons cold water

For Serving:

3-4 tablespoons Sticky Balsamic Original Pearls

Whipped cream (optional)

Candied pecans (optional)

Fresh mint leaves for garnish

Instructions

Step 1: Bloom the Gelatin
Pour the cold water into a small bowl and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom—it'll look spongy and weird. This is exactly what you want.

Step 2: Heat the Cream Mixture
In a medium saucepan, combine the heavy cream, milk, pumpkin puree, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until smooth. Heat over medium heat, stirring occasionally, until it just starts to simmer. Don't let it boil.

Step 3: Add the Gelatin
Remove the pan from heat. Add the bloomed gelatin and whisk until it's completely dissolved. This should take about a minute. Make sure there are no gelatin lumps—nobody wants jiggly bits in their panna cotta.

Step 4: Strain for Silkiness
Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout. This removes any lumps and gives you that perfectly smooth texture. Don't skip this step—it's what makes panna cotta so luxurious.

Step 5: Pour and Chill
Divide the mixture evenly among 8 small glasses, ramekins, or serving cups (about 120ml/½ cup each). Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. They need time to set properly.

Step 6: The Pearl Magic
When you're ready to serve, top each panna cotta with a spoonful of Sticky Balsamic Original Pearls. The contrast between the creamy, sweet pumpkin and the tangy balsamic is absolutely perfect. Add a dollop of whipped cream, some candied pecans, and a mint leaf if you're feeling fancy.

Pro Tips

Don't Boil: If the cream mixture boils, it can affect how the gelatin sets. Keep it at a gentle simmer.

Use Good Pumpkin: If you're using canned pumpkin, make sure it's pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices).

Test the Set: After 4 hours, gently tilt one of the glasses. If it jiggles like jello but doesn't slosh like liquid, it's ready.

Serving Vessels: Clear glasses show off the beautiful colour. Small mason jars, wine glasses, or even teacups work beautifully.

Why This Recipe Works

Panna cotta is all about texture—silky, creamy, just-set-enough. The pumpkin adds seasonal flavour and a gorgeous colour, while the spices give it that Thanksgiving warmth. But here's the genius part: those original balsamic pearls on top cut through the richness with little bursts of tangy sweetness. It's the flavour contrast that makes this dessert memorable.

Make-Ahead Tips

This is the ultimate make-ahead Thanksgiving dessert. You can make the panna cottas up to 2 days in advance and keep them covered in the fridge. Just add the balsamic pearls and garnishes right before serving. It's one less thing to worry about on the big day.

Variations

Individual Unmolded: If you want to unmold them onto plates, lightly oil your ramekins before pouring in the mixture. To unmold, dip the bottom in hot water for 10 seconds, then invert onto a plate.

Maple Twist: Replace half the sugar with maple syrup for a deeper, more complex sweetness.

Spice It Up: Add a tiny pinch of cayenne pepper to the spice mix for a subtle warmth.

Different Sticky Balsamic Pearls: Premium Fig or Premium Pomegranate balsamic pearls would also be incredible here.

Serving Suggestions

Serve these after a heavy Thanksgiving meal—they're rich but not overly heavy, and the individual portions mean people can enjoy dessert without feeling like they need to be rolled away from the table. Pair with coffee, espresso, or even a dessert wine like Moscato.

Troubleshooting

Too Firm: If your panna cotta is rubbery, you used too much gelatin. Next time, reduce it slightly.

Won't Set: If it's still liquid after 6 hours, your gelatin might have been old or you boiled the mixture (which can deactivate gelatin).

Lumpy: Always strain the mixture before pouring. It's your insurance policy against lumps.

Final Thoughts

This pumpkin panna cotta is proof that Thanksgiving dessert doesn't have to mean pie. It's sophisticated, it's seasonal, and those original balsamic pearls on top? They're the surprise element that makes people lean in and ask, "What is that amazing flavour?" It's the dessert that looks like you spent hours in the kitchen but actually took about 20 minutes of active work. That's the kind of recipe we all need in our lives.