Air Fryer Pumpkin Panna Cotta with Maple Whipped Cream

Name: Air Fryer Pumpkin Panna Cotta with Maple Whipped Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups canned coconut milk (full fat for creaminess); 1/2 cup pumpkin puree (not pumpkin pie filling); 1/4 cup pure maple syrup; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 1 tablespoon powdered gelatin (or agar agar for vegan option); 3 tablespoons cold water; 1/2 cup chilled full-fat coconut cream (top chilled can of coconut milk); 2 tablespoons maple syrup (for whipped cream); 1/4 teaspoon ground cinnamon (for whipped cream); A pinch of sea salt

By AirFryFeast Editorial TeamPublished Apr 6, 2026 | Updated Jun 16, 2026

This elegant pumpkin panna cotta uses your air fryer for gentle warming to create a creamy dessert infused with maple and autumn spices. Ready in just 25 minutes, it’s a budget-conscious sweet treat perfect for fall.

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Air fryerAmericanEasyAir Fryer Friendly

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings6

Temperature300°F / 150°C

Ingredients

Servings6

2 cups canned coconut milk (full fat for creaminess)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tablespoon powdered gelatin (or agar agar for vegan option)
3 tablespoons cold water
1/2 cup chilled full-fat coconut cream (top chilled can of coconut milk)
2 tablespoons maple syrup (for whipped cream)
1/4 teaspoon ground cinnamon (for whipped cream)
A pinch of sea salt

Instructions

Sprinkle powdered gelatin over 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.
In a medium heat-safe bowl, combine coconut milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Stir well to blend evenly.
Place the bowl in the air fryer basket. Set air fryer to 300°F (150°C) and warm the mixture for 10 minutes, stirring gently halfway through to ensure even heating. Monitor closely to avoid boiling.
Remove bowl from air fryer. Add bloomed gelatin to the warm pumpkin mixture and whisk until fully dissolved and smooth.
Pour mixture evenly into six small ramekins or silicone molds suitable for chilling.
Place ramekins back into air fryer basket, close air fryer, and set to 150°F (65°C) for 5 minutes to gently finish setting.
Remove ramekins and cool to room temperature before transferring to fridge. Chill at least 2 hours or until panna cotta is set and firm.
While panna cotta chills, prepare maple whipped cream: scoop solid coconut cream from chilled can into mixing bowl. Beat with mixer or whisk until fluffy.
Add 2 tablespoons maple syrup, ground cinnamon, and a pinch of sea salt to whipped cream. Whip gently to combine.
Serve panna cotta unmolded onto plates or directly in ramekins. Top each with a generous dollop of maple whipped cream and optional cinnamon or nutmeg dusting.
Enjoy immediately or keep chilled until serving. Store leftovers covered in fridge up to 3 days.

Recipe guidance

Crispiness Control

Pat the s canned coconut milk dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.