(please note that this post is sponsored by Vital Proteins, but all opinions on products are honest and truthful!) I tried panna cotta for the first time a couple of months ago at my favorite restaurant and knew right away that I had to recreate the creamy dessert. BUT I also knew I wanted to put a fun twist on it, so when fall rolled around I knew exactly what to make – pumpkin panna cotta it was!

And let me tell you… this pumpkin panna cotta turned out even better than I expected!! It’s so creamy and dreamy and tastes just like pumpkin pie filling (but better because no icky sugars and fake stuff). I already know it’s going to be the perfect dessert for Thanksgiving dinner (yup, I’m already thinking about Thanksgiving ya’ll).


And the best part is that it’s SO easy to make!! Only a few simple ingredients and you’ve got yourself something that anyone, foodie or not, will love. The key ingredient? Vital Proteins beef gelatin. I know, I know it sounds strange, but gelatin is VITAL (no pun intended) in this recipe. It’s what helps the dessert gelatinize and become thick and creamy.


I’ve been a diehard Vital Proteins fan for about two years now and have it in some way shape or form every day (you can read more about WHY here). I love that I’m able to have a “protein powder” of sorts in my diet that doesn’t compromise my gut health. I found that so many protein powders have added sweeteners (artificial and not), added flavors, gums, etc. and none of them worked for my stomach, especially after realizing I have Ulcerative Colitis. So once I found that out I switched to only using VP as my go-to protein supplement.


The ingredients are simple, they make me feel GOOD and the company itself have amazing values and quality standards. What more could I ask for?!

So not only is this pumpkin panna cotta tasty as all heck, it’s also super good for your GUT HEALTH because gelatin support digestive health. And being someone with an autoimmune disease that compromises my digestion, I’ll take all the help I can get.


And although the holidays are still far away, I’m already getting excited to plan Thanksgiving dinner, cook with my family, enjoy a big healthy meal together and, of course, be the one in charge of dessert. Thanksgiving is probably my favorite holiday because there’s nothing I love more than spending time in the kitchen with my loved ones, creating healthier alternatives to old favorites (our Thanksgiving meal from last year was a literal dream – and all SCD friendly!!) and just being together in our cozy house (okay now I’m getting REALLY excited about the holidays!!!).


It’s funny, because ever since I was little I was the dessert girl. Even before becoming a total foodie, I loved baking and always wanted to help choose the dessert for special holidays and events. It’s crazy to think back on that and realize how my interests as a kid have all stayed with me, yet manifested themselves in different ways. I’ve been thinking a lot about that lately (how we all change but kind of also stay the same throughout our lives) and it’s so cool to realize I was a foodie all along, I just didn’t really know it!

And here I am, many many years later, still the one in charge of dessert, but now with a MUCH healthier twist.

XO nat

Paleo Pumpkin Panna Cotta (Gluten Free + Dairy Free + Refined Sugar Free + SCD Friendly)

The perfect healthy fall dessert recipe to satisfy those pumpkin pie cravings! Paleo, gluten free, dairy free, refined sugar free and SCD friendly!!


Pann Cotta

  • 1 can full fat coconut cream I use the canned coconut cream from Trader Joe's

  • 2 tsp pure vanilla extract

  • 2 tsp cinnamon

  • 2 Tbsp honey

  • 1 cup pumpkin puree

  • 2 tsp Vital Proteins beef gelatin powder

Coconut Whipped Cream

  • 1 can full fat coconut cream

  • 2 Tbsp honey


  1. In a pot, mix together your coconut milk, vanilla and pumpkin and stir until combined.

  2. Add the beef gelatin powder and whisk together, turning the stove on low heat. Keep whisking and mixing until all of the gelatin has dissolved.

  3. Mix in the honey and continue stirring for about 5-8 minutes. DO NOT let the mixture boil!

  4. Pour the mixture into small bowls and place in the fridge for at least 2 hours, or until firm.

  5. Serve in the bowls or turn bowls upside down and tap to get panna cotta out.

  6. For the coconut whipped cream, put the other can of coconut cream in the fridge for at least 24 hours. Then, scrape the hardened top out of the can and place in a bowl and use a hand mixer (or stand mixer) and beat until it becomes fluffy. Add in optional add-ins like honey or vanilla extract and beat more.