Ninja Creami Pumpkin Pie Gelato

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

1. 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.
2. In a separate bowl, whisk the eggs.
3. 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.
4. 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.
5. Add the pumpkin puree, pumpkin pie spice extract, pumpkin spice, nutmeg, and stir.
6. Allow the ice cream base to cool before freezing.
7. Pour into an empty Ninja Creami pint container and freeze for 24 hours.

Directions for Processing the Ice Cream Mixture

1. After 24 hours, remove the pint container from the freezer.
2. Place the pint container into the outer bowl of the Ninja Creami and then process on “Gelato.”
3. Remove the pint from the machine and enjoy!