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.
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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, or if it started to melt and then was refrozen, you can very easily get it super creami again 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 ice cream should be nice and creamy again. ***If using the re-spin function on previously frozen and melted ice cream, be sure to smooth out the top so that the ice cream is level and evenly distributed in the pint.
Looking for more Ninja Creami Recipes? Check out all of our Ninja Creami recipes here!
Ingredient substitutions and tips for making Ninja Creami Cherry Gelato:
Directions for making Ninja Creami Pumpkin Pie Gelato:
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- Combine the egg yolks, corn syrup, and sugar in a saucepan. Use a whisk to fully combine ingredients.
- Cook the mixture over medium heat on the stove. Continue to stir until the mixture reaches 165 degrees Fahrenheit on an instant-read thermometer.
- 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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