Someone recently asked me if they could adapt my vanilla Ninja Creami ice cream to create a pumpkin spice flavour. The idea stuck with me and I knew I had to give it a go. Although I do have a high protein pumpkin spice Ninja Creami in my e-book, today we’re making an indulgent and delicious Pumpkin Creami recipe.
Pumpkin Creami recipe
This recipe starts with, of course, pumpkin puree. Although I have successfully tested Libby’s brand, I love to make my own puree for this recipe. It is sweeter, more vibrant and generally more delicious (in my opinion). My favourite way to make pumpkin puree is in the microwave.
Of course, we can’t have pumpkin without pumpkin spice! I am sure you’ll have a preferred brand if you live in the States. I live in Australia where the blend isn’t common, so I used Sally’s Baking Addiction’s pumpkin spice recipe which is delicious.
Next, we’re using sweetened condensed milk as our sweetener of choice. Using liquid sweeteners is the absolute best way to make a Ninja Creami with a lovely chewy texture. Sweetened condensed milk adds sweetness, viscosity, creaminess and fat all at once.
Finally, we’re finishing off the pumpkin spice ice cream with thickened cream (30-35% fat) and milk. A good pinch of salt is essential and a little bit of vanilla is optional.
That’s it! A simple ingredient list for a festive and delicious Pumpkin Creami recipe.
Recipe notes
Pumpkin isn’t a homogenous ingredient so some pumpkins are sweeter than others. I use 150g of sweetened condensed milk which can be borderline sweet for me if my pumpkin puree is super sweet. You can experiment with adding 125g, but I wouldn’t go too much lower than that.
Everyone has different tastes for spice. I will say that strong spice flavours tend to be muted in an ice cream so you can add more than you’d think. However, you might need to play around a little to find a spice level that works for you.
As I have mentioned, I prefer to make my own pumpkin puree for this recipe (and all others concerning pumpkin puree). I make it in the microwave. Personally, I prefer to use Kent/Japanese pumpkin for my puree which is low FODMAP in serves of up to 161g per person as of October 2025. This recipe uses 200g puree.
You can use lactose free thickened cream and milk for a lower FODMAP option. Condensed coconut milk is lower FODMAP than regular condensed milk, so using a combination of all three would make this a low FODMAP ice cream.
More Ninja Creami recipes
- Ninja Creami strawberry ice cream
- Ninja Creami chocolate ice cream
- Ninja Creami pistachio ice cream from my Ninja Creami e-book
- Ninja Creami raspberry sorbet
- Ninja Creami coconut ice cream
Pumpkin Ninja Creami recipe
Equipment
- 1 X NC300 machine with 470ml tubs
Ingredients
- 200 g pumpkin puree (see notes)
- 150 g sweetened condensed milk (NOT evaporated milk or any other unsweetened canned product, see notes)
- 100 g thickened cream (30-35% fat content)
- 75 g full fat milk
- 1/2 – 1 1/2 teaspoons pumpkin spice mix, to taste and according to the strength of the brand you use (I used Sally's Baking Addiction's recipe to make my own)
- Good pinch of fine salt
Instructions
- Whisk all the ingredients together in a medium mixing bowl. Once completely combined, pour the mixture into the 470ml Ninja Creami tub – it should sit at the fill line.
- Place the mixture into the freezer with the lid off. Freeze for 12-24 hours or until frozen solid.
- When you ready to eat it, spin the ice cream using the ice cream function. I generally find this ice cream requires two spins to get an optimal texture.
- Return leftovers to the freezer with the lid on.
Notes
- I have tested homemade pumpkin puree and Libby’s canned pumpkin here. I much preferred the homemade one – it was sweeter and more vibrant – but both work. I have a recipe for microwave pumpkin puree here.
- Pumpkin is not a uniform product and it can be sweeter or more savoury. This will change the sweetness of your pumpkin ice cream from batch to batch. I recommend tasting the mixture before freezing, but keep in mind that the sweetness generally tastes more subtle after spinning and freezing. If your mixture doesn’t taste sweet enough prior to freezing, add a little bit more sweetened condensed milk. There is a limit to how much sugar you can add to a Ninja Creami without it failing to freeze, so try not to add too much more than the recipe specifies.
- I make my own pumpkin spice with a recipe from Sally’s Baking Addiction.
- I have not tested any dairy free substitutions yet, but stay tuned. I am working on a pumpkin maple ice cream as well.
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