Creepy Pumpkin Panna Cotta

Creepy Pumpkin Panna Cotta

Hello and welcome to our second round of pumpkin recipes.

On Saturday is Halloween and like every year we want to make something special.
We will prepare the lanterns, in the evening we'll have bread on a stick at the campfire and we carved out a scary pumpkin face already. And of course, we don't want to miss on some creepy food.

Our Halloween recipe doesn't look quite harmless.
But our kids were so excited that they wished for a really big creepy pumpkin panna cotta after the test. At first glance, our recipe looks a bit extensive, but it's actually quickly made.

You just have to plan some time for the solidification.

To follow the "sweet or sour" effect, we mixed the mouth and eyes with some lemon juice.



You can slice the panna cotta ​​like a cake.
We served it with homemade apple- and cashew sauce.


If you're in the mood for a delicious creepy panna cotta, then rush to the pumpkin.

Do you have a favorite Halloween recipe? We appreciate your comment.

We send you creepy greetings and a nice weekend with spine-chilling stories and healthy Halloween treats.

Creepy Pumpkin Panna Cotta

Creepy Pumpkin Panna Cotta
  • Author: go-healthy
  • Posted on: Oct. 29, 2015
  • Category: Dessert
  • Type: Vegan
  • Preparation time: 0:45:00
  • Servings: 4


(Time refers to the preparation time without solidification)

enough for a Ø 16 cm springform pan

  • for the pumpkin face

  • 500g peeled and chopped Pumpkin

  • 200ml non-dairy milk
  • 1,5tsp Agar Agar (replaces the gelatin)
  • 1 vanilla bean
  • maple syrup to sweeten

  • for eyes and mouth

  • 130ml beetroot juice

  • 20ml lemon juice
  • 1/2tsp agar-agar (replaces the gelatin)

  • for the cashew sauce

  • 50g cashews

  • some water
  • maple syrup to sweeten


  1. Peel the pumpkin, remove the seeds and cut into small cubes.
  2. Cover the pieces with water and cook for about 10 minutes until the pumpkin cubes are soft.
  3. Drain the water, add non-dairy milk, add the pulp of the vanilla pod and maple syrup and process in a blender to a smooth paste.
  4. Add the agar-agar and give it a quick boil.
  5. Place the mixture into a springform pan and let it sit in the refrigerator for about 1-2 hours.
  6. Cut out the eyes and mouth with a knife or cookie cutters. Drawing

Enjoy the leftovers as the first dessert 😀


  1. Boil the beetroot juice with lemon juice and agar agar and fill into the mold for the eyes and mouth.
  2. Give it time to harden again.
  3. Finally, cut the eyes (the white part) and teeth.
  4. Process the cashews in the mixer into flour.
  5. Add some water and a sweetener of your choice and mix again.
  6. Use the cashew sauce for the white part of the eyes and teeth.
  7. Serve with the rest of the cashew sauce or apple sauce and enjoy!

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