Ninja Creami Pumpkin Ice Cream

There's something downright magical about the first bite of this easy Ninja Creami Pumpkin Ice Cream. It's a super creamy dessert made with real pumpkin purée, pumpkin pie spice, and a handful of simple ingredients. It blends into silky smooth perfection every single time.

No icy shards. No gummy texture. Made with no additives, stabilizers, or instant pudding mix. Just pure, velvety creaminess that makes you want to tuck a few extra pints into the freezer for later.

Easy Ninja Creami Pumpkin Ice Cream Recipe

I tested this recipe SO many times. With real pumpkin puree (NOT pumpkin pie filling), different types of dairy, with whole milk, with Fairlife, oat milk, coconut milk, healthier sweeteners like coconut sugar, honey, and maple syrup. I wanted a version that would satisfy all of those pumpkin cravings without sacrificing what the Creami does best: turning a frozen block of ice into unbelievably creamy ice cream.

And this? This is it.

The key was in finding that perfect balance of pumpkin, fat, flavorings, and sweetener. Too much pumpkin and you wind up with an icy pint that even a re-spin cycle can't fix. Too little and it tastes more like vanilla ice cream with an identity crisis. Find that perfect ratio and your texture magically becomes lush and custard-like… without a single egg.

Ingredients

(Exact measurements of ingredients are at the bottom of this post in the recipe card.)

• Pumpkin Purée. Use real pumpkin puree, not pumpkin pie filling. Pie filling is presweetened, which may affect the taste and texture.
• Milk. I prefer Fairlife milk (either 2% or 3%) because it has less water content, but you can use any whole dairy milk. You can also use almond milk or oat milk instead.
• Brown Sugar. You can also use granulated sugar, cane sugar, or maple syrup instead.
• Vanilla Extract. Just a touch rounds out all the flavors.
• Pumpkin Pie Spice. Use store-bought or make my Homemade Pumpkin Pie Spice.

How to Make Pumpkin Ice Cream in the Ninja Creami

1. Blend the Ice Cream Base. Add the pumpkin purée, milk, heavy cream, brown sugar, vanilla extract, and pumpkin pie spice to a food processor or blender. Blend until it is perfectly smooth and fully combined. You can also blend it with an electric whisk in the pint jar like I did.

2. Fill the Pint. Pour the blended mixture into the Ninja Creami pint container, making sure to go under the MAX FILL line. Snap on the lid and place it in your freezer on a level surface. Freeze for at least 24 hours.
3. First Spin. Remove the lid, lock the pint into the outer bowl, secure the outer bowl lid, lock it into the Ninja Creami machine, and press the Ice Cream button.

4. The Essential Re-Spin. After the first spin, it will probably look crumbly. Don't worry, this is normal. Make a small well in the center of the ice cream and add a tablespoon of milk (or cream). Insert it back into the ice cream machine and run it on the RE-SPIN cycle. Boom. Your pumpkin ice cream suddenly transforms into silky smooth ice cream that's evenly colored in that dreamy pumpkin shade.

5. Add Mix-Ins (Optional but Honestly Fantastic). If you're like me and can never resist a good texture contrast, consider a few mix-ins. Here are some of my favorites: Crushed graham crackers, mini chocolate chips, crushed Gingersnap Cookies, and toasted pecans. Use the MIX-IN function.
6. Serve. And that's it. Scoop up the creamy pumpkin ice cream and serve it in bowls or cones. Top with caramel sauce for an extra treat if you like and enjoy!

Can I make this into a milkshake?

Absolutely. Add 1½ cups of finished pumpkin ice cream to a pint jar with ½ cup of milk. Process on the MILKSHAKE function, top with whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice and enjoy!

Can I make this in the Ninja Swirl instead?

Yes, you sure can! Freeze the ice cream base in the Ninja Swirl container, then process it in the Ninja Swirl machine on Soft Serve or Scoop (whichever you want), then on ICE CREAM.