BY: Lively Staff

November 20, 2018

A Dairy-Free Pumpkin-Spice Panna Cotta Recipe for Your Thanksgiving Spread

Some people add our Beef Gelatin to a cup of hot tea to start off their day. But did you know this collagen protein also makes a great foundation for the traditional Italian dessert panna cotta. Due to it being partially hydrolyzed, our Beef Gelatin gels up when chilled to create a wonderfully thick and creamy pudding. With the delicious combination of pumpkin, coconut milk and maple syrup, you won’t even notice that our version is dairy-free. This festive treat is great for Thanksgiving but can be enjoyed any time of the year.


Pumpkin-Spice Panna Cotta

Yields  2 servings

  • 1 14-oz. can full-fat coconut milk, refrigerated
  • ½ C canned pumpkin purée
  • ⅓ C maple syrup
  • 2 t vanilla extract
  • 2 t ground cinnamon
  • ⅛ t grated nutmeg
  • Pinch of cloves
  • ½ t sea salt
  • 2 t. Vital Proteins Beef Gelatin


  1. Carefully open the can of coconut milk and scoop out the separated cream from the top (the amount will vary from can to can but should be about ½ cup).  
  2. Place the coconut cream in a mixing bowl and put the bowl in the refrigerator.
  3. Pour the remaining coconut milk in a medium saucepan along with the pumpkin purée, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and sea salt.  
  4. Whisk well to combine and place the saucepan over medium heat. Heat until the mixture feels warm to the touch.  
  5. Sprinkle in the Beef Gelatin and whisk well.  
  6. Continue to whisk for another 1-2 minutes to dissolve the Beef Gelatin.
  7. Turn the heat off and pour the mixture into 2 small glass cups.
  8. Move the cups to the refrigerator and refrigerate for 2 hours, or until the mixture gels and becomes firm.
  9. Before serving, remove the bowl with coconut cream from the refrigerator and beat with a mixer on high speed about 1-2 minutes, or until fluffy.  
  10. Top the Pumpkin-Spice Panna Cotta with the whipped coconut cream and serve immediately.

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