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Did somebody say Pumpkin Spice? Pumpkin spice anything is super popular as soon as we start getting into Fall weather. So that means as early as September all of the pumpkin flavored things start popping up everywhere. Well, now you can make your very own pumpkin pie gelato at home using your Ninja Creami ice cream maker. So, there’s no need to wait until Fall! You can have pumpkin spice whenever you want it!
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
There are so many different ways to make Ninja Creami pumpkin pie ice cream! Whether you want a decadent pumpkin pie gelato or you want to add protein to your pumpkin (see my recipe for Ninja Creami Pumpkin Pie Protein Ice Cream), you can make it at using real pumpkin puree. Now that doesn’t mean you need to run out and buy a pumpkin! Instead, use canned pumpkin from the grocery store. You could even use canned pumpkin pie filling if you wanted to, but be sure you really like the spices that are already added in the can.
Tips for making Ninja Creami Pumpkin Pie Gelato:
Pumpkin pie spice is used in all sorts of recipes, especially during the fall. Whether you are making bread, pie, cupcakes, coffee drinks, or ice cream, it's a great way to bring out all of the flavors that make you think of fall! Usually, pumpkin pie spice is made of ground cinnamon, nutmeg, ginger, cloves, and allspice. Thanks to the popularity of the spice, you can now buy it in almost any grocery store!
No, pumpkin puree is just pumpkin. Pumpkin pie filling is pumpkin puree with a bunch of spices and sweeteners added. The pumpkin pie filling is made to be used to make pies without needing to add any spices or additional sweeteners.
Gelato is generally made with more milk, less fat, and more sugar than traditional ice cream. Sometimes, but not always, gelato also has eggs in the recipe. The biggest difference between gelato and ice cream is the texture. Gelato is very smooth and almost dense. Whereas, ice cream has more air in it so it is lighter and not as smooth.
You can. Sometimes freezing the containers without the lid helps prevent the hump from forming on the top of the ice cream. But, it doesn't always work.
This is a controversial questions. I do not thaw my Ninja Creami treats before processing but many do. Ninja does not say to thaw the ice cream before processing in the manuals that come with the machine. The machine is made to process frozen solid ice cream mixtures.
Ingredients substitutions for making Ninja Creami Pumpkin Pie Gelato:
The full ingredient list is at the bottom of this post in the recipe card.
- Egg Yolks- Large eggs were used in this recipe. 4 large egg yolks equal approximately ¼ cup of egg yolks. If you use a different-sized egg, use a total of ¼ cup of egg yolks.
- Corn Syrup- Light corn syrup was used for this recipe. It is not recommended to use dark corn syrup as it will drastically change the flavor of the gelato. Agave nectar or honey can be used as a substitute for light corn syrup.
- Sugar- Regular granulated sugar was used for this recipe. You can use any sugar substitute that you would like. The amount that will be needed and the end result will vary based on which sugar substitute you use.
- Heavy Cream– If you don't have heavy cream, you can use a combination of milk and butter instead. To make 1 cup of heavy cream, combine ¼ of melted butter with ¾ cup of milk. Mix thoroughly.
- Milk– Whole milk was used for this recipe. You can use lower-fat content milk but the end result may be less rich and creamy due to the lower fat content.
- Pumpkin Puree– Canned pumpkin puree is the easiest option for this recipe. But, if you don't have any available, you can use cooked sweet potatoes, cooked butternut squash or fresh pumpkin. Just make sure that the ingredient is cooked, all seeds and skins are removed and it is fully blended to make for a smooth texture.
- Pumpkin Pie Spice Extract– Apple pie spice extract can also be used.
- Nutmeg- The additional nutmeg is optional. So if you don't have any, you can omit this ingredient.
Directions for making Ninja Creami Pumpkin Pie Gelato:
Directions for Making the Ice Cream Mixture
- In a small saucepan, combine the heavy cream, milk, corn syrup, and sugar. Cook on medium heat while whisking continuously. Do not let the milk mixture burn. Cook until the mixture starts to look a little frothy. Do not boil the mixture.
- In a separate bowl, whisk the eggs.
- Temper the eggs by slowly pouring small amounts of the hot milk mixture into the eggs. Pour a couple of tablespoons at a time and whisk continuously.
- Once all of the milk mixture has been added to the eggs, pour the milk and egg mixture back into the saucepan and cook on low heat for about 5 minutes or until it reaches 165 Degrees Fahrenheit. The mixture should start to thicken slightly, just enough to coat the back of a spoon. Remove from the heat.
- Add the pumpkin puree, pumpkin pie spice extract, pumpkin spice, nutmeg, and stir.
- Allow the ice cream base to cool before freezing.
- Pour into an empty Ninja Creami pint container and freeze for 24 hours.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on “Gelato.”
- Remove the pint from the machine and enjoy!
Pin Ninja Creami Pumpkin Pie Gelato for later!!
Recipe
Ninja Creami Pumpkin Pie Gelato
Rate this Recipe
Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 4 Fluid Ounces Heavy Cream
- 8 Fluid Ounces Whole Milk
- 3 Egg Yolks (Large)
- 1 Tablespoon Light Corn Syrup
- ⅓ Cup Sugar (Granulated)
- ½ Cup Pumpkin Purée
- ½ Teaspoon Pumpkin Pie Spice Extract
- 1 Teaspoon Pumpkin Spice
- ¼ Teaspoon Nutmeg
Optional
- 1-2 Tablespoons Whole Milk
Instructions
Make the Ice Cream Mixture
- In a small saucepan, combine the heavy cream, milk, corn syrup, and sugar. Cook on medium heat while whisking continuously. Do not let the milk mixture burn. Cook until the mixture starts to look a little frothy. Do not boil the mixture.
- In a separate bowl, whisk the eggs.
- Temper the eggs by slowly pouring small amounts of the hot milk mixture into the eggs. Pour a couple of tablespoons at a time and whisk continuously.
- Once all of the milk mixture has been added to the eggs, pour the milk and egg mixture back into the saucepan and cook on low heat for about 5 minutes or until it reaches 165 Degrees Fahrenheit. The mixture should start to thicken slightly, just enough to coat the back of a spoon. Remove from the heat.
- Add the pumpkin puree, pumpkin pie spice extract, pumpkin spice, nutmeg, and stir.
- Allow the ice cream base to cool before freezing.
- Pour into an empty Ninja Creami pint container and freeze for 24 hours.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "Gelato."
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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Sue Turnbeau says
Love almost everything pumpkin. Before I make this, am checking that the pumpkin pie spice gets added with the puree, extract etc?
Thanks!
Lauren Cardona says
Hi Sue- Yes, add the pumpkin pie spice at the same time that you add the extract and puree. I updated the recipe to be more clear on that. 🙂 Enjoy!