Pumpkin Spice Gelato


It seems like suddenly fall is quickly slipping alway from our grasp and dare I say *winter* is fast approaching. I know... I don't think I am quite ready for the cold either but I remind myself that winter does bring it's share of fun and festivities. Before we make that transition in to those cold months I plan to sneak as much pumpkin spice in as I can. After all, from September to November that really is our only chance to enjoy all those pumpkin spice, cinnamon flavors- so let's try to enjoy as much of it as we can.

A creamy and chilled fall treat

This pumpkin spice gelato encompasses all the pumpkin spice flavors that you can image into a creamy, delicious, chilled treat that just might end up in your Thanksgiving dessert rotation.

Pumpkin spice gelato

I knew that I wanted to make this gelato as pumpkin-y as I could but I wasn't sure how well the canned pumpkin was going to mix in. Thankfully, it created the perfect consistency and added just enough of those pumpkin flavors to this sweet treat.

There may be some extra steps- but homemade is always worth it

When making this gelato, you will first want to heat the...

  • milk
  • canned pumpkin
  • cinnamon
  • ginger
  • ground cloves
  • salt

... in a saucepan over low heat, ensuring to whisk and heating it just until it is warm! Then in a separate bowl whisk up those egg yolks and cream. This is part of what makes the gelato so creamy and delicious. This is also where you have to be a little careful and pay extra close attention. Carefully and slowly, pour the cream and egg yolk mixture into the milk mixture, in a slow and steady stream, ensuring to whisk consistently while pouring. This is to make sure that your egg yolks do not cook or clump. This smooth stream in combination with the whisking will combine both mixtures beautifully together.

Pumpkin spice gelato with sprinkles

Next, continue to heat the mixture until it has thickened enough to coat the back of a spoon. This is a tried and true trick to test the thickness and is so easy. You can also check the temperature of the mixture to see if it is done- checking to see if it is approximately 150 degrees F. While waiting for the mixture to thicken and finish heating thoroughly, be careful that your mixture does not boil, watching it very closely. After removing it from the heat, add that vanilla right in!

Once you've added the vanilla, go ahead and pour it into a container to cool. Once your gelato mixture has cooled to room temperature, cover it with plastic wrap. This prevents a crust from forming and is a very important step not to omit.

Pumpkin gelato

Then you're almost done! Now it's just time to wait (I know it's not ideal but remember how worth it homemade gelato is). Chill the mixture for several hours or overnight if that is easier for you. Once it is (finally) done chilling, process in an ice cream mixture and watch the magic happen! This is the best part and after this go ahead and enjoy a few scoops of this delicious fall treat.

Chill then scoop away!

Top with some festive sprinkles, maybe even some whipped cream, and enjoy!

Recipe Details:

Servings: 6

Prep Time: 30 minutes

Chill Time: 3 hours

Total Time: 3 hours 30 minutes

Pumpkin Spice Gelato

All of the flavors of your favorite pumpkin spice treat but make it frozen. This pumpkin spice gelato is the perfect fall recipe when you're in the mood for something cozy but it's not too cold yet where you could ever possibly pass up some gelato or ice cream.



  • 1 ¼ cups whole milk
  • 1 cup canned pumpkin
  • ½ tsp cinnamon
  • 1/8 tsp ginger
  • pinch of ground cloves
  • ½ tsp salt
  • ¾ cup light cream
  • 2 egg yolks
  • 1 ¼ tsp vanilla extract


  1. Heat milk, canned pumpkin, cinnamon, ginger, ground cloves, and salt in a medium saucepan over low heat until warm, whisking occasionally.
  2. Whisk cream and egg yolks in separate bowl.
  3. In a steady stream, pour cream and egg into milk mixture, whisking consistently and constantly
  4. Continue to cook over low heat until thickened just enough to coat the back of a spoon or to approximately 150 degrees F, being careful not to boil.
  5. Remove from heat and mix in vanilla extract.
  6. Pour mixture into container to cool. When at room temperature, cover mixture with plastic wrap to prevent crust from forming.
  7. Chill for several hours or overnight.
  8. Process in an ice cream machine according to manufacture's directions.

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