Make pumpkin pie ice cream with a little added protein using your Ninja Creami! I’ll show you how to make the perfect pumpkin pie using pumpkin puree and protein powder.
This recipe comes in at 231 calories, 27 grams of protein, 5 grams of sugar, 6 grams of fat, 52 carbs, 16 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
Fall is the perfect time of year for pumpkin flavored everything! While pumpkin pie is delicious, so is pumpkin pie ice cream! I’ve created a pumpkin pie ice cream recipe using the Ninja Creami machine! It’s basically like eating a piece of pumpkin pie in every single bite! Oh, and there’s even some added protein!
The fall season can be celebrated with all things pumpkin pie flavored! Whether you are celebrating Halloween, Thanksgiving or just really love the pumpkin flavor, pumpkin pie ice cream is the perfect creamy treat!
To make pumpkin pie ice cream using the Ninja Creami ice cream maker, you can use canned or fresh pumpkin puree. Using real pumpkin puree versus just pumpkin flavorings helps to create a thick and creamy texture with great pumpkin flavor!
My Ninja Creami pumpkin ice cream recipe only uses ½ a cup pumpkin puree. You can add more if you would like. However, a little pumpkin puree goes a very long way. If you prefer a mellower pumpkin flavor, you can cut back on the amount of pumpkin puree used to just a couple of spoonful’s instead of the ½ cup.
I’ve used store-bought pumpkin pie spice to add even more flavor to the pumpkin puree. You can use premade, canned pumpkin pie filling if you would like. The reason I chose to use just the pumpkin puree and add some spices was so that I could make a sort of healthy ice cream by keeping the sugar and calorie count as low as possible. Using pumpkin pie filling will increase the sugar and calories for the recipe.
Tips for making Ninja Creami Pumpkin Pie Protein Ice Cream:
No, there is no pumpkin pie in this recipe for pumpkin pie ice cream. Instead, there is pumpkin puree or pumpkin pie filling. You can add in chunks of cooked pie crusts if you want to add some additional texture. If you have leftover pumpkin pie, you can scoop out the filling and use that instead of the pumpkin puree and pumpkin pie spices that are in the recipe.
Pumpkin pie spice is traditionally made of cinnamon, nutmeg, allspice, ginger, and cloves.
You can make pumpkin pie ice cream vegan by using vegan milk and vegan protein powder. This recipe as written is not vegan due to the protein powder that was used.
Yes, you can use frozen pumpkin instead of fresh or canned. To use frozen pumpkin, thaw the pumpkin and then blend it together with the other ingredients.
Ninja Creami treats can be left in the freezer for an extended period of time before processing. I’ve left some in the freezer for a couple of months before processing and they have turned out great.
Looking for more Ninja Creami Protein Ice Cream Recipes?
Ingredients to make Ninja Creami Pumpkin Pie Protein Ice Cream:
Ingredient substitutions for making Ninja Creami Pumpkin Pie Protein Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Unsweetened Almond Milk– You can use any type of dairy or dairy-free product that you would like. However, since the recipe calls for sweetener and flavorings, I would recommend choosing a milk/non-dairy milk that is unflavored and unsweetened. You can use almond milk, cashew milk, whole milk, skim milk, or any other milk of choice.
Sugar Substitute– I have found that Swerve, granulated allulose blend works great and does not have a fake sugar aftertaste. If you prefer, you can use a different sugar or sugar substitute like monk fruit sweetener or liquid Stevia. Adjust the amount based on which sugar substitute you use. The Swerve that is used in this recipe is a 1:1 ratio for regular white sugar.
Protein Powder– Use your favorite brand of unflavored protein powder. If you don’t have unflavored protein powder, you can use vanilla protein powder instead. You can substitute a premade protein shake for the powder and the unsweetened almond milk.
Guar Gum– Guar gum has no flavor and helps create a great texture. While I have not tried it in ice cream, many have found success with Xanthan gum instead of guar gum.
Pumpkin Puree– For this recipe, I used canned pumpkin puree. You can make your own or use pumpkin pie filling instead of the pumpkin puree, pumpkin pie spice, and sugar substitute. Pumpkin pie filling already has sweetener and spices added to it so it is a little easier to use the pie filling instead of the puree. The nutritional information will change if you use pie filling instead of the puree.
Pumpkin Pie Spice– If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, allspice, cloves and ginger.
Directions for making Ninja Creami Pumpkin Pie Protein Ice Cream:
Make the Ice Cream Mixture
- Pour the unsweetened almond milk, protein powder, sugar substitute, pumpkin puree, and pumpkin pie spice into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
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 “LITE ICE CREAM.”
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of unsweetened almond milk and then respin. You may have to repeat this process a couple of times.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Pumpkin Pie Protein Ice Cream
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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
- 10 Ounces (283 ½ g) Unsweetened Almond Milk (Fluid Ounces)
- 1 Scoop (1 Scoop) Unflavored Whey Protein Powder (33.6 Grams)
- 3 Tablespoons (3 Tablespoons) Swerve Sugar Substitute (Granulated-Allulose Blend)
- ½ Cup (122 ½ g) Pumpkin Puree
- 1 Teaspoon (1 Teaspoon) Pumpkin Pie Spice
- ⅛ Teaspoon (⅛ Teaspoon) Guar Gum
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the unsweetened almond milk, protein powder, sugar substitute, pumpkin puree, and pumpkin pie spice into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
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 "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of unsweetened almond milk and then re-spin. You may have to repeat this process a couple of times.
- 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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Margaret Lehr says
It turned out great! The texture was smooth and creamy and the taste was spot on! Thank you!
Lauren Cardona says
Woo Hoo! I’m so glad you enjoyed it!
Laura says
I made this exactly as written and WOW – it was so delicious!! What a wonderful, refreshing, healthy ice-cream treat for the holidays (and beyond!).
For the unflavored whey protein powder, I used Simply Tera’s Pure Whey Protein (unflavored). I used plain canned pumpkin puree.
For my re-spin, I used two Tbsp of Coffee-Mate sugar-free Italian sweet cream creamer.
For my mix-ins, I used about four mini vanilla wafer cookies.
I topped it all with a generous squirt of fat-free Reddi-wip and some rainbow nonpareils.
Fabulous!!! A keeper for sure. My husband and I will be enjoying this on a regular basis.
Lauren Cardona says
Oh nice!! I’m so glad you enjoyed the recipe!! 🙂