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Pumpkin is more than just a seasonal flavor to me. If I could, I would be eating pumpkin pie and drinking pumpkin spice lattes year-round.
Thankfully, this pumpkin pie ice cream is something I can make anytime of year! My Ninja Creami and a bit of pumpkin puree on hand is all I need for this ice cream.
And trust me, I will be buying a large quantity and keeping it in my pantry for when the cravings hit!
Alex and I discovered this recipe when we were brainstorming ways to make pumpkin ice cream with our brand new Ninja Creami machine. Thankfully, we were able to use the same base recipe as our coriander and parsley ice cream with a few tweaks.
But, we were still missing an ingredient to give it a kick of pumpkin flavor.
Inspiration struck when we found pumpkin spice cream cheese spread at our local Aldi. Since one of our main ingredients is cream cheese, we knew it would be add great pumpkin flavor.
After finding a can of pumpkin puree in the baking aisle, the pumpkin pie ice cream recipe was born!
Now, you don't have to use pumpkin spice cream cheese to achieve the perfect pumpkin flavor. It's just a nice bonus if you can find it.
I've been a pumpkin aficionado for a few years now, and this is hands-down the best pumpkin pie ice cream I've found.
So if you feel like getting your fall on, grab a Ninja Creami pint and get spinning!
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don't have a Ninja Creami and are on the fence about getting one, check out my honest review!
Sometimes, I make too many pints of Ninja Creami ice cream that I can’t remember which flavor is which! When they are similar colors or made with different ingredients, it’s hard to tell the ice creams apart before spinning.
I found these amazing removable labels made specifically for the Ninja Creami pints that now help me remember. They let me write down the flavor, what setting I should spin it on, and the date/time I made the mixture. Plus, they’re super cute! They’re available in various designs in this Etsy shop.
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
Pumpkin pie ice cream takes one of the best Thanksgiving pie flavors and turns it into a creamy treat! With notes of pumpkin, cinnamon, and brown sugar, this ice cream checks all the boxes on a delicious fall treat (that you might find yourself making even after the temperatures get above 60F).
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
Combine cream cheese with 1 tsp cinnamon, 1 tsp vanilla extract, and 1/3 cup light brown sugar. Whisk until the ingredients are mixed together.
Slowly whisk in 1 cup whole milk, 3/4 cup heavy cream, and 3 tbsp pumpkin puree.
Whisk in a few drops of yellow + red food coloring until the mixture is the desired color.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.
After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Now your pumpkin pie ice cream is ready to enjoy!
Crushed Golden Oreos
Graham Crackers
Enjoy as is (because honestly, it's just that good)
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had. If you want to try pumpkin spice instead of cinnamon, go for it! You can never have too much pumpkin, in my opinion.
If you liked this recipe, check out our recipe for raspberry ice cream here.
Thank you for using the recipe!