Pumpkin spice season is here! What better way to celebrate than whipping up some creamy, homemade pumpkin ice cream? This recipe combines the cozy flavors of pumpkin, warm spices, and a rich cream base to create the ultimate fall treat. The best part?

It’s super easy to make with the Ninja Creami. The result? Smooth, velvety ice cream that tastes like it came straight from a fancy dessert shop. Whether you’re new to the Ninja Creami or already a pro, this recipe will walk you through every step.

What You Need to Know

Time Commitment:

Prep: 10 minutes
Freeze: 22–24 hours before spinning

Servings:
Makes about 1 pint—perfect for 2–3 people. Need more? Just double or triple the recipe and freeze in separate containers.

Skill Level:
Totally beginner-friendly! The Ninja Creami does most of the work for you.

Equipment:

Ninja Creami machine + pint container
Mixing bowl
Whisk or spatula
Microwave (optional)

No Ninja Creami? No problem! You can use an ice cream maker or freeze the mixture in a container and stir every couple of hours. Just know the texture might not be quite as creamy.

Here’s what you’ll need:

1 tbsp cream cheese (softened)
½ tsp pumpkin spice mix
⅓ cup brown sugar
2 tbsp pumpkin puree (not pumpkin pie filling)
1½ tsp vanilla extract (or vanilla bean paste)
1 cup whole milk
¾ cup heavy cream
Pinch of salt

Substitution Ideas:

Cream Cheese: Swap for mascarpone for a richer taste or use reduced-fat cream cheese for a lighter option.
Brown Sugar: Coconut sugar works too! For sugar-free, try monk fruit or erythritol.
Pumpkin Puree: Homemade puree is great—just avoid sweetened pumpkin pie filling.
Vanilla Extract: Vanilla bean paste adds extra flavor and those pretty speckles, but regular vanilla works just fine.

How to Make It

Step 1: Mix the Base

Start by softening your cream cheese—10 seconds in the microwave should do it. In a bowl, whisk together the cream cheese, pumpkin spice mix, and brown sugar until smooth. It’ll look like a thick paste—don’t worry, that’s what you want!

Step 2: Add Wet Ingredients

Mix in the pumpkin puree and vanilla extract until combined. Slowly whisk in the milk to avoid lumps, then stir in the heavy cream and salt. The base should be silky smooth with a light orange color.

Pro Tip: Softening the cream cheese is key! Skipping this step can leave you with clumps.

Step 3: Freeze It

Pour the mixture into your Ninja Creami pint container (don’t go over the max fill line). Pop on the lid and freeze on a flat surface for at least 22–24 hours.

Pro Tip: Level out the top before freezing—it helps with even processing later.

Step 4: Spin It

Once frozen solid, place the pint into your Ninja Creami machine and select “ICE CREAM” mode. If it looks crumbly after spinning, add a splash of milk or cream and hit “RE-SPIN” until it’s perfectly smooth.

Make It Your Own

Want to switch things up? Here are some ideas:

Dietary Tweaks:

Dairy-Free: Use coconut milk or almond milk instead of dairy.
Low-Sugar: Try monk fruit sweetener or erythritol instead of brown sugar.
Vegan: Sub plant-based options like cashew cream for dairy ingredients.

Flavor Boosts:

Love spice? Add an extra pinch of cinnamon or nutmeg. Prefer less? Cut back on the pumpkin spice mix.

Fancy Additions:

Swirl caramel sauce into your ice cream after spinning for a decadent twist. Or sprinkle crushed graham crackers on top for that “pumpkin pie” vibe!

Serving & Storing Tips

Serve your pumpkin ice cream in bowls topped with whipped cream and a dash of cinnamon—or pair it with ginger snaps for some crunch! Got leftovers? Store them in the pint container in your freezer for up to a week. Just re-spin before serving to bring back that creamy texture.

And there you have it—a creamy, dreamy pumpkin ice cream that’s perfect for fall! So grab your ingredients and give it a try. Trust me, once you taste it, you’ll be making this all season long!