Go Back
+ servings
Blue bowl containing 3 scoops of pumpkin gelato, spoon in bowl.
Print Recipe
4.85 from 20 votes

How To Make Pumpkin Gelato

Pumpkin gelato is a melt-in-your-mouth dessert that celebrates this season of all things pumpkin!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 134kcal
Author: Amanda Mason

Equipment

  • ice cream maker

Ingredients

  • 1 can pumpkin puree 15 ounces
  • 2 cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon pumpkin pie spice
  • ¼ cup pure maple syrup

Instructions

  • Start by freezing the ice cream canister for 24 hours.
  • Add the 1 can of pumpkin puree, 2 cups of whole milk, ½ cup heavy cream, ¼ cup maple syrup, and 1 teaspoon of pumpkin pie spice into a blender.
  • Combine all the ingredients in a high speed blender. Cool in the refrigerator overnight or at least 4-6 hours.
  • Follow the instructions for your ice cream maker. This gelato should be churned for 15 minutes. 
  • Serve immediately or freeze. When you are ready to enjoy the gelato, let the gelato sit at room temperature for 10-15 minutes before serving.

Notes

  • The texture of gelato is creamier than ice cream and you should serve gelato at a warmer temperature.
  • It's lovely served right after churning, but can also be frozen and shared later.
  • If you are serving gelato from the freezer, let is sit on the countertop for 15 minutes before scooping so that you achieve that creamy result.
  • This gelato is great when topped with pepitas (pumpkin seeds) and caramel sauce.
  • You'll need to freezer the canister overnight. Also, the pumpkin gelato mixture should be cooled 4-6 hours or overnight in the refrigerator before churning.

Nutrition

Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 35mg | Potassium: 223mg | Fiber: 1g | Sugar: 10g | Vitamin A: 8585IU | Vitamin C: 2.2mg | Calcium: 105mg | Iron: 0.8mg