Your favorite hint of fall in a gelato! Enjoy this smooth and spice filled pumpkin pie gelato.
TIP: If you can’t find pumpkin pie spice, you can make your own by combining 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 1/2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1 teaspoon ground allspice. Use amount required then store remaining mixture in an air-tight container.
MAKE IT DAIRY-FREE: Use 1 ½ cups unsweetened oat milk for heavy cream and whole milk.
NOTE: If your freezer is too cold, the gelato may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more before adding mix-ins.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
3
large egg yolks
67g
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
240g
whole milk
120g
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
3
large egg yolks
1/3 cup
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1/2 cup
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
Utensils
Small Saucepan
Whisk
Instant-Read Thermometer
Fine-Mesh Strainer
Step 1
Place egg yolks, sugar, and corn syrup in a small saucepan. Whisk until fully combined and sugar is dissolved.
Step 2
Add heavy cream, milk, pumpkin puree, and pumpkin pie spice and whisk until combined. Place saucepan on stove over medium-low heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 3
Remove base from heat, stir in the vanilla extract, then pour through a fine-mesh strainer into an empty CREAMi™ Pint. Place into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 4
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select GELATO.
Step 6
When processing is complete, remove gelato from pint and serve immediately.
Place egg yolks, sugar, and corn syrup in a small saucepan. Whisk until fully combined and sugar is dissolved.
3
large egg yolks
67g
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
240g
whole milk
120g
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
3
large egg yolks
1/3 cup
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1/2 cup
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
Step 2 of 6
Add heavy cream, milk, pumpkin puree, and pumpkin pie spice and whisk until combined. Place saucepan on stove over medium-low heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
3
large egg yolks
67g
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
240g
whole milk
120g
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
3
large egg yolks
1/3 cup
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1/2 cup
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
Step 3 of 6
Remove base from heat, stir in the vanilla extract, then pour through a fine-mesh strainer into an empty CREAMi™ Pint. Place into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
3
large egg yolks
67g
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
240g
whole milk
120g
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
3
large egg yolks
1/3 cup
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1/2 cup
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
Step 4 of 6
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
3
large egg yolks
67g
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
240g
whole milk
120g
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
3
large egg yolks
1/3 cup
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1/2 cup
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
Step 5 of 6
Select GELATO.
3
large egg yolks
67g
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
240g
whole milk
120g
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
3
large egg yolks
1/3 cup
granulated sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1/2 cup
canned pumpkin puree
1 1/2 teaspoons
pumpkin pie spice
1 teaspoon
vanilla extract
Step 6 of 6
When processing is complete, remove gelato from pint and serve immediately.
