Air Fryer Pumpkin Panna Cotta with Maple Whipped Cream

Name: Air Fryer Pumpkin Panna Cotta with Maple Whipped Cream
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; 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 Oct 20, 2026

Pumpkin and coconut-milk panna cotta with maple coconut whipped cream. The air fryer warms the mixture; refrigeration sets the gelatin. Start with chilled coconut cream.

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Air fryerAmericanEasyAir Fryer Friendly

Prep TimeUnder review

Cook TimeUnder review

Total TimeUnder review

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
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 the bowl carefully. Whisk in the bloomed gelatin until completely dissolved, checking that no granules remain before pouring.
Pour mixture evenly into six small ramekins or silicone molds suitable for chilling.
Cool the filled ramekins briefly, then refrigerate promptly. Chill for at least 2 hours and longer as needed until fully set. Gelatin sets by chilling, not by heating in the air fryer.
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

Use powdered gelatin. Agar requires a different activation method and is not a direct substitute here. Use air-fryer-safe cookware and do not boil the mixture.

Timing note

Allow for coconut-cream advance chilling, preparation, 5 minutes gelatin blooming, about 10 minutes warming, cooling and at least 2 hours refrigeration until set.