Check out Melody's recipe for Ninja Creami Pumpkin Pie Gelato
Fall is my favorite time of the year. I love the beautiful colors of the trees during the changing of the seasons and the cool crisp mornings. This Pumpkin Pie Gelato is the perfect Fall CREAMi treat after a great family dinner. As an added treat top with Marshmallow Crème or Whipped Cream and Walnuts or toasted Pecans.
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.
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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!
Gelato is generally made with more milk, less fat, and more sugar than traditional ice cream. Usually, 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.
Usually, if your gelato comes out dry or crumbly it's due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
If you have made gelato and it just isn’t quite as creami as you would like, you can very easily get it super creami by using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your gelato should be nice and creamy again. ***Use re-spin on already spun ice cream. If the ice cream has been spun and then frozen again, do not use re-spin, Instead, use the original process (ice cream, gelato, etc.)
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Ingredient substitutions and tips for making Ninja Creami Cherry Gelato:
The full ingredient list is found at the bottom of the 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:
1. Combine the egg yolks, corn syrup, and sugar in a saucepan. Use a whisk to fully combine ingredients.
2. Pour in the pumpkin puree, heavy cream, milk, pumpkin pie extract, pumpkin pie spice and nutmeg (optional). Continue to stir until well combined.
3. Cook the mixture over medium heat on the stove. Continue to stir until the mixture reaches 165 degrees Fahrenheit on an instant-read thermometer.
4. Turn the stove off. Remove from heat and pour the mixture through a mesh strainer directly into a Ninja Creami pint container.
5. Place the pint container into a bowl of ice and ice water until cooled.
6. Put the lid on the pint container and freeze for 24 hours.
7. After 24 hours, take the pint out of the freezer and remove the lid.
8. Place pint into the outer bowl and place it into the Ninja Creami machine.
9. Choose the gelato process.
10. When the process is complete, remove the pint from the Ninja Creami.
11. Serve and enjoy!
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Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
- 3 Egg Yolks (Large)
- 1 Tablespoon Corn Syrup (Light)
- ⅓ Sugar (Granulated)
- ½ Cup Heavy Cream
- 1 Cup Milk (Whole)
- ½ Cup Pumpkin Purée
- ½ Teaspoon Pumpkin Pie Spice Extract
- 1 Teaspoon Pumpkin Spice
- ¼ Teaspoon Nutmeg (Optional)
- Combine the egg yolks, corn syrup, and sugar in a saucepan. Use a whisk to fully combine ingredients.
- Pour in the pumpkin puree, heavy cream, milk, pumpkin pie extract, pumpkin pie spice and nutmeg (optional). Continue to stir until well combined.
- Cook the mixture over medium heat on the stove. Continue to stir until the mixture reaches 165 degrees Fahrenheit on an instant-read thermometer.
- Turn the stove off. Remove from heat and pour the mixture through a mesh strainer directly into a Ninja Creami pint container.
- Place the pint container into a bowl of ice and ice water until cooled.
- Put the lid on the pint container and freeze for 24 hours.
- After 24 hours, take the pint out of the freezer and remove the lid.
- Place pint into the outer bowl and place it into the Ninja Creami machine.
- Choose the gelato process.
- When the process is complete, remove the pint from the Ninja Creami.
- Serve and enjoy!
Nutrition information is provided as a courtesy and is an estimate only.
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Love almost everything pumpkin. Before I make this, am checking that the pumpkin pie spice gets added with the puree, extract etc?
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!