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Pumpkin Panna Cotta with Candied Pepitas & Pumpkin Caramel

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Pumpkin Panna Cotta with Candied Pepitas & Pumpkin Caramel


Pumpkin Panna Cotta


  • 1 ¼ cup heavy cream
  • ¾ cup whole milk
  • ½ cup brown sugar
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp cinnamon
  • 6 sheets gelatin
  • 1 tbsp vanilla paste
  • 6 oz pumpkin puree


To start, bloom the gelatin in ¼ cup of milk for 15 minutes.

In a medium sized pot on medium low heat, whisk together milk with gelatin, remaining milk, heavy cream, brown sugar, vanilla pastee, salt and pumpkin puree. Stir in ground ginger, clove, nutmeg and cinnamon. While whisking, bring the mixture to 205-210 degrees. Remove from heat and divide the mixture into six ramekins or any small dish of your choosing. Tap ramekin on the table once or twice to remove any air bubbles. Refrigerate to set (about 3-4 hours), wrapping them in plastic wrap as soon as they are cool. The panna cottas may be made the day prior. Remove from the refrigerator 10 minutes prior to serving and unmold on to serving plate finish with a simple garnish of pumpkin caramel sauce and candied pepitas

Candied Pepitas


  • 1 cup raw pumpkin seeds (also called pepitas)
  • 1/4 cup sugar
  • 1/2 teaspoon flaky sea salt such as Maldon


In a large skillet over medium-high heat, toast the pepitas until they turn light brown, begin to pop, and smell fragrant. Stir frequently as the seeds toast. Transfer to a plate to cool.

In the same skillet melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and sea salt, and stir to combine with a heatproof spatula. When the pepitas all clump together, transfer to a plate to cool.

Once cool enough to handle, break into pieces. Store at room temperature in an airtight container for weeks

Pumpkin Caramel Sauce


  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter sliced into tablespoons
  • 2/3 cup heavy whipping cream
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • Pinch salt optional


Place sugar in a heavy-bottomed medium sauce pot. Make sure the sides of the pot come up a little bit (that it’s not a shallow pan) because it will boil up when you add the cream later.

Place the pan over medium-low heat. Cook stirring often, but being careful not to spread the sugar up the sides of the pan too much. The sugar will become a little bit liquidy, form clumps, then finally melt into a light amber liquid. Keep stirring until the liquid is amber in color. This will take about 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.

Once the liquid turns amber and all the sugar crystals have melted, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the pumpkin, spice, vanilla, and salt, if using. Stir until smooth. You may need to whisk it to get out all the clumps.

Pour the caramel carefully into a jar and let cool to room temperature. Cover and store in the refrigerator. When ready to use, remove the lid and heat in 30 second increments until the caramel is melted and smooth and the desired consistency (about 60-90 seconds for the just-made texture). Will keep for 2 weeks in the refrigerator.