Pumpkin Spice Gelato (With Real Pumpkin!)

If you're a lover of all things pumpkin like I am, this Pumpkin Spice Gelato will be your new obsession. It’s creamy, perfectly spiced and captures the cozy essence of fall - like your favorite pumpkin pie, but colder and silkier. This is one of my favorite recipes to transition from summer to fall!

What is Pumpkin Spice Gelato and how is it different than ice cream?

An iconic Italian dessert, gelato has a creamier consistency than ice cream since it uses more milk than cream, resulting in lower fat than traditional ice cream that uses more cream. Gelato is churned slowly and also has less air than ice cream, which yields it's in a signature creamy texture.

The texture in this gelato is dense and velvety, with a delicate sweetness and fragrant spice blend. It's made with pumpkin purée, milk, cream and warm spices. A true cozy fall staple that'll take you all through the holiday season!

Why You'll Love This Pumpkin Spice Gelato

• Real pumpkin flavor. We're using the real stuff so there's no artificial syrups!
• Creamy and rich without feeling heavy. The warming spices bring out the balance of flavors.
• Perfect make-ahead dessert. Ideal for fall gatherings when there's so much going on already.
• Delicious alone or paired with biscotti or espresso. You can't go wrong serving this!

Ingredients You'll Need

• Whole milk. The gelato base - you'll use more milk than cream in this recipe, which is key for a gelato recipe.
• Heavy cream. For a velvety texture.
• Egg yolks. Thicken and enrich the custard.
• Pumpkin puree. Adds natural flavor and color - make sure it's not the pumpkin pie filling!
• Sugar. Balances pumpkin’s earthy flavor.
• Maple syrup. Adds deep caramel notes.
• Pumpkin pie spice. Classic fall blend.
• Cinnamon. Boosts warmth.
• Nutmeg. Optional, for depth.

Scroll to the recipe card below to find the remaining ingredients and quantities! 

Substitutions

• No maple syrup? Swap it out for brown sugar.

Variations

• Mix-ins. Swirl in crushed biscotti or caramel ribbons for an elevated crunch.
• PSL anyone? Add a touch of espresso powder for that pumpkin spice latte flavor.

Equipment

• Medium sauce pan. You'll make the base of your ice cream, aka the custard, in here.
• Mixing bowls. To whisk together your ingredients.
• Whisk. Perfect for ensuring no custard sticks to the bottom of the sauce pan.
• Ice cream maker (optional). Makes churning a breeze but, as noted, this is not necessary for this recipe.

Step-by-Step Instructions

Step 1: In a saucepan, whisk milk, cream and sugar. Warm gently until steaming, about 4-5 minutes.

Step 2: In a bowl, whisk egg yolks and maple syrup until thick and pale.

Step 3: Slowly pour warm milk mixture into the yolks in 4-5 parts, whisking constantly. This helps temper the eggs slowly. Return the mixture to the pot and cook on low for about 5 minutes or until it coats the back of a spoon.

Top tip: Tempering the eggs helps prevent them from curdling - don't skip this step!

Step 4: Remove from heat and stir in pumpkin puree, spices and salt.

Step 5:  Place the pot in an ice bath and gently mix the ice cream base inside the pot until cool or about 4-5 minutes. Make sure no water enters the pot!

Step 6: If using an ice cream maker, churn slowly for 20-25 min for that signature gelato texture. If not using an ice cream maker, freeze in a shallow dish, stirring gently every 30 minutes until and set, about 3-4 hours total. You'll get a bit of an icier texture with the stirring method.

For softer consistency, serve immediately or, for firmer consistency, freeze and enjoy later.

Storing

Keep in an airtight container in the freezer for up to 2 weeks. Let soften slightly before scooping.

How to Serve this Gelato

• Biscotti. A crisp companion to this icy treat.
• Toppings. Keep the fall flavors alive with crunchy pumpkin seeds or pepitas.
• Affogato. Who needs pumpkin syrup when you have pumpkin spice gelato? Pour hot espresso over a scoop for a seasonal treat.

TOP TIP

Tempering the eggs helps prevent them from curdling - don't skip this step!

FAQ

Tips and Tricks

• Temper the eggs. The process of adding the warm ingredients slowly to cool or room temperature eggs is called tempering. You'll want to ensure you temper the eggs in this recipe to prevent them from curdling.

Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!

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