This rich, creamy, luscious Paleo Pumpkin Panna Cotta is made dairy-free and it’s topped with crunchy spiced Cinnamon Cookie Crumble and a homemade dairy-free, honey-sweetened caramel drizzle. The perfect make-ahead, fuss-free holiday treat that you can feel good about eating.
We all know that with the holidays comes fussy recipes, especially desserts, that we covet and cherish every year, so we can savor the traditional flavors we have come to associate with the season. There is so much about this that I love and simultaneously I also find that possibly our time might be better spent in other ways. I would much prefer not to fuss with a complicated pie crust and rather enjoy my family or friends. I would prefer a more health-focused, smarter, more updated version of a recipe, in place of what we’ve always known.
This recipe brings the pumpkin pie vibes in a whole new way. Paleo Pumpkin Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle, OK so, it may sound complicated in it’s name, but it will take more time to say the name, than it will to actually make it (ok disclosure: that part’s not true). There is certainly time in set up with this one, but actual hands on minutes of cooking and prep, they are pretty minimal, by comparison to a pie. Plus, as far as I am concerned any holiday recipe that doesn’t require an oven, that’s a win for every one. This single recipe can be made in much smaller serving sizes, serving up to 8, depending on the vessel you choose to serve in.
This Pumpkin Panna Cotta brings additional goodness to a treat, by way of a quality grass-fed gelatin. Gelatin, a type of protein the comes from collagen, provides us with important amino acids, the “building blocks” of proteins. Gelatin has gut-healing properties, it’s wonderful for strengthen joints and aiding in joint pain, it has been found to improve sleep quality, help your skin, hair, nails and more. So, basically we’re getting a grain-free, dairy-free, refined sugar-free dessert with a side of nutrients. What more could you ask for.
Oh caramel, that what more you could ask for? Caramel. Don’t worry I got you there too, with a dairy-free, honey-based number, if you want a little something extra decadent on top.
Most importantly, to dress up, this rich, creamy Pumpkin Panna Cotta and to keep some of the traditional pie vibes, we top it with Simple Mills Ready-to-Eat Cinnamon Crunchy Cookies, one of my most favorite grain-free, paleo-friendly treats. Gently spiced and lots of crunch it becomes the perfect finishing move, think of it as reverse cookie pie crust, but without baking all day and fussing with ingredients.
Simple Mills has quickly become a company that I cannot stop singing the praises of. I honestly feel like their unofficial cheerleader, often posting up in front of their products at the grocery store explaining to confused folks new to gluten-free eating why they are the best (no really, I have actually done this).
Simple Mills is one of the very very few exceptions I have to the no “processed foods”, “no packaged products” rules I generally abide by. Most finished packaged products are loaded with stuff I cannot pronounce, especially the gluten-free ones. Often they are loaded with gums, preservatives, overly refined grains, so much sugar, scary vegetable oils and other things I definitely don’t want in my body and greatly affect my health. Simple Mills makes products without grains, gluten, dairy, sugar and soy and they are all non-gmo and certified paleo. The boxes clearly list the ingredients contained and they couldn’t be any more minimal if you tried – even better, it’s all whole foods, that you can pronounce.
Simple Mills is truly the kind of company with exactly the type of products I dreamt of 13 years ago when I went gluten-free and I would often tire of making every single thing myself, with so much fuss and often less than desirable results – so it’s obviously beyond exciting for my to be partnering with them to bring this recipe and their amazing mission to you.
Some of my favorite Simple Mills products are the Almond Flour Baking Mixes, specifically the pizza crust which I always have on hand for an easy weeknight pizza that I don’t have to make from scratch. The cakes and muffins are really wonderful, especially for entertaining. Oh and the Almond Flour Crackers, they are staple for entertaining and those Farmhouse Cheddar Crackers picked up where Cheez Its left off, for us gluten-free folk. Head over and check out the products, the minimal ingredients and grab yourself some cinnamon cookies, ASAP and make this special treat, for the holidays.
Paleo Pumpkin Coconut Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle
- 1 tablespoon powdered grass-fed gelatin
- 1 cup full fat organic coconut milk
- 1 ½ cups organic coconut cream
- 1 cup organic pumpkin puree
- ¼ cup raw honey or maple syrup
- 2 teaspoons pumpkin pie spice*
- pinch sea salt
- 1 teaspoon vanilla extract, powder or paste
- 1 box Simple Mills Ready-to-Eat Cinnamon Crunchy Cookies
- dairy-free caramel sauce, optional, see recipe below
- ) Sprinkle the gelatin over the coconut milk in a small bowl. Set aside.
- ) In a medium-sized heavy saucepan over medium heat, add coconut cream, pumpkin puree, honey (or maple syrup), pumpkin pie spice and sea salt. Whisk until the honey or maple syrup is dissolved.
- Heat the mixture for 8-10 minutes, but do not allow to come to a boil.
- Add the coconut milk and gelatin mixture, whisking very well, until fully combined. Again do not allow to boil.
- Remove from the heat and whisk in the vanilla.
- Pour evenly into individual serving glasses. Allow to sit on the counter slightly cool.
- Refrigerate until fully set, 6 to 8 hours or overnight.
- Serve topped with crumbled Simple Mills Ready-to-Eat Cinnamon Crunchy Cookies and a drizzle of caramel
- 1 ¼ cups full-fat canned organic coconut milk
- ½ cup honey, I prefer a light-colored raw honey
- ½ teaspoon sea salt
- 1 ½ teaspoons vanilla extract
- In a medium-sized, heavy bottom pan over medium-high heat, add the coconut milk, honey, sea salt and vanilla extract. Bring to an active simmer and then promptly reduce the heat to medium-low and allow to barely simmer untouched for about 55-60 minutes.
- The color should darken to a rich dark amber color and it should reduce by about half. Near the end, be sure to stir the caramel often, so it doesn't burn too much, a little sticking and browning is good, it enhances the rich caramel flavor.
- Once it has reduced and it's thick and luscious, remove from the pan and place in a glass bowl to cool down and thicken.
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