A fall inspired make-ahead dessert, pumpkin pie panna cotta got an elegant twist. Let to rest in an oatmeal brown sugar crust, this panna cotta tart is a light, silky finish to your Thanksgiving meal.
When I think of fall, apples and pumpkin come first to mind. Especially pumpkin pie. It’s been a family tradition to make at least one pumpkin pie when we get back home from the pumpkin patch, while hubby is showing off his Halloween pumpkin carving skills.
A couple of weeks ago, more like months, while planning our annual trip to the pumpkin patch I suddenly got a pumpkin pie craving. Like I had to have some! There was just one problem. It was mid July.
While I bake all summer long, baking a pie in July, a pumpkin pie just didn’t sound right.
Smooth, silky panna cotta flavored with pumpkin pie spices made my hear skip a beat!
I absolutely adore panna cotta. It’s like the easiest dessert to make and enjoy all summer long. Straight from the fridge. All I need is a spoon.
A quick trip to the grocery store while having my fingers crossed, hoping to find some canned pumpkin and I was set.
Pumpkin pie panna cotta had to come to life. Like there was no tomorrow.
Panna cotta, along with Tiramisu are the most amazing desserts from the Italian cuisine. They are so easy to put together even my 3-year-old can do it.
Both of them are no bake desserts and the more you let them set, the better they get. In fact, I think both these desserts should be made 2 days in advance.
The idea of making a tart filled with pumpkin pie panna cotta came out of nowhere. The thought of a brown sugar oatmeal crust and a silky pumpkin pie panna cotta seemed like a dreamy dessert come true.
For the crust I used some ready-to-bake oatmeal refrigerated Pillsbury brown sugar oatmeal cookie dough and press it thinly on the bottom of my favorite rectangle tart pan.
For the panna cotta, please use heavy cream. Although I have seen a few recipes calling for half and half, I think the few extra calories are so worth it. The panna cotta turns out silkier and it tastes so much better!
If you’re looking to switch things up a little bit this Thanksgiving, give this pumpkin pie panna cotta tart a try. You can make it instead of the traditional pumpkin pie or even better, make both of them!
[mpprecipe-recipe:484]
If you liked this tart, you may also like
Apple dulce de leche tart
Ricotta lime tart
Triple chocolate tart
Linking the pumpkin pie panna cotta tart to these amazing linky parties
Sending love your way,
Roxana
This sounds Devine! And pretty must try!
This looks great! I have never made panna cotta, my have to give it a try 🙂
Such a pretty autumn tart, Roxy! Love that you used pumpkin panna cotta for the filling. I love any kind of panna cotta, and tart for that matter! LOVE this recipe, girl. Thanks for sharing. Will be pinning tonight!
You make some beautiful tarts, Roxana. This panna cotta tart looks both delicious and elegant! Beautifully captured. 😉
This is beautiful! Love that you use oatmeal cookie as the crust!
You are right, a pumpkin pie in July doesn’t seem right. This dessert however, sounds amazing. I haven’t made a panna cotta yet but the fact a 3 year can put it together means this might just move to the top of my dessert list.
Beautiful tart, the filling looks so silky and I love the oatmeal crust!
Can you double the recipe so you can put it in a regular tart pan…..pumpkin pana cotee
Hi Susan,
I haven’t doubled the recipe, but I’m pretty sure you can. You’ll probably have to keep an eye on the tart crust since it will take longer to bake, just can’t say how long
Panna cotta in a tart with pumpkin? I love everything about this Roxana! It sounds wonderful.
This tart is so beautiful and must be just as delicious!
The oatmeal cookie crust sounds delicious. I have never had panna cotta but absolutely adore Tiramisu, seeing as you say how easy it is and great to prepare in advance I should give this one a go!
This looks amazing!! WOW
Beautiful, Roxana! What an elegant pumpkin dessert & I’m sure it’s delicious! Would love a slice right now 🙂
it looks delish!
they are so small and dainty! So cute.
Beautiful tart as always, Roxana! Pinning!
Roxana, this is the prettiest tart!!! I need to go to the pumpkin patch myself and make this beauty! I want my face in front of it!! 🙂
This is the most gorgeous, festive tart for fall! I love the flavor and the elegant shape of it. What a great treat!
What a beautiful and elegant dessert. Panna cotta is one of my favorite desserts to order at a restaurant, but I’ve never made it at home. I guess I just assumed that it would be quite complicated. Glad to know that the preparation is actually pretty straightforward!
This looks amazing too!! I’m gonna have to add this one to the my round up, too! 🙂
Um, WANT
This looks and sounds delicious! I absolutely LOVE Panna Cotta- so much that its painful to wait for it to set 🙂
Seeing that I don’t have a rectangle tart pan I’m thinking I’ll try to make this with a regular circle one- hopefully it will be just as delicious as yours. I’ll probably double the recipe just so I have enough though-don’t you think so? Then pour left over panna cotta into cups so the tart doesn’t get over loaded.
beijos,
Tiffany
Hi Tiffany,
yes, indeed, you may need to double the recipe for a 9-10″ round pan. Hope you like it!
Roxana
Are you sure it’s a 12×4 pan and not 14 x4? I can’t find a 12×4 pan anywhere.
Hi Stephanie,
I apologize. It is indeed a 14X4″ baking pan, similar to this one http://amzn.to/1qswMdj
Thanks,
Roxana