The satisfying blend of pumpkin, fall spices, and pomegranate & cranberry compote will  leave you delighted in all of it's fall glory! 

I like dessert. Ok. Who doesn't like dessert. I especially like dessert that is easy,  delicious,  adaptable, festive and not labor intensive.  Do not get me wrong I love a good pie... especially around the holidays but I really wanted to spend more time with my family than in the kitchen. We are already in the kitchen enough! This pumpkin panna cotta meets all of these criteria and is a great way to indulge over the holidays...Plus, it shouldn't send your adrenals into stress because it's full of protein and fat! 

Homemade panna cotta is one of my favorite desserts. It is a simple and traditional Italian dessert that literally means cooked cream. I loved it growing up as my Grandma is Italian and I have been going to Italy since I was 14. I used two of my favorite fall flavors here: pumpkin and cranberry which  will have you feeling all the fall vibes. So as you begin to prepare yourself  for the Thanksgiving holidays add this easy and festive dessert to your menu and your family will be thanking you!! 

Pumpkin Panna Cotta with Cranberry Compote

Prep Time  -  Cook Time  -  Total Time

  15 min          3 hr             3 hr 15 min


1 1/2 Cups pumpkin puree 

1 Tbsp Great Lakes Collage (red can)

3 Cups coconut milk

1 tsp. ground cinnamon 

1/2 tsp. ground ginger 

1/4 tsp. ground cloves

2-3 Tbsp. Raw Honey

Cranberry Compote

1 1/2 Cups pomegranate juice (I got mine from trader joe's, just make sure it is 100 % juice)

1/4 orange juice (freshly squeezed)

3 Tbsp. raw honey

1 tsp. orange zest 

1/2 tsp. cinnamon

1/3 Cup fresh cranberries 


1. Pour the pumpkin puree in a sauce pot and sprinkle the collagen over the puree. Let it sit and bloom for 5 min. 

2. Once the gelatin is bloomed, turn the heat to medium and warm the puree until the gelatin has dissolved. 

3. Combine the coconut milk, spices, and honey to the mixture and stir until well combined and it is warm. 

4. Pour the panna cotta through a mesh strainer and then into individual ramequins or molds.

5. Set in the fridge for at least 3 hours. 

6. For the compote, add the juices, honey, zest, cinnamon and cranberries into a sauce pan. 

7. Bring to a boil then to a simmer and reduce by half. This should take about 20-25 min. Break down the cranberries by mashing with a fork as they get softer. 

8. Continue to simmer until Sauce is slightly syrupy and coats the back of a spoon. 

9. Let the sauce cool and refrigerate for at least 2 hours. The sauce will continue to thicken as it cools. 

Kellie is a wife, mamma, health coach, and recipe developer for MyCrazyJourney. Celiac disease, digestive issues and a plethora of food intolerances led her to AIP in 2014 and the CEP in 2017. She and her family have since adopted a modified version of these templates. Her goal is to inspire others to take their health into their own hands by cooking foods that are creative, fun, and contributive to health and wellness. Kellie's background is in art and education, but she has always had a passion for food and it's powerful healing properties. Many of her creations are inspired by her experiences and designed to be enjoyed by the entire family! You can find Kellie here at MyCrazyJourney writing guest posts and on Instagram.