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Why You’ll Love This Gelato Easy : This pumpkin gelato recipe is about as easy as gelato can be! You don’t have to spend time tempering eggs or making fancy filling. Just add canned pumpkin and pumpkin pie spice to get loads of flavor with very little effort.
Creamy : Gelato is already the most creamy and delicious sweet treat. With the addition of pumpkin, it makes for one tasty, rich gelato.
Flavorful : The pumpkin pie flavor in this simple gelato gives it a burst of spicy flavor that few gelatos offer. Add some of the recommended toppings below and you will have a truly decadent pumpkin dessert!
Seasonal : Everyone loves a special treat during pumpkin season! This gelato brings some delicious seasonal flavors together for the perfect fall dessert.
What is Gelato? Gelato is a creamy frozen dessert that is similar to ice cream but with a few key differences.
For one, gelato has less milk fat than ice cream, which must have 16% fat to be considered ice cream.
Gelato is often served at a lower temperature than ice cream, giving it a smoother texture and allowing for more intense flavors.
Because gelato is traditionally churned slower and with less air in it, it has a denser, smoother texture than traditional ice cream. Both gelato and ice cream can be served in scoops in a cone or cup.
Equipment Needed
Large mixing bowl Whisk Small saucepan Ice cream maker (or an ice cream maker attachment for your stand mixer) Wooden spoon or rubber spatula Freezer-safe container
Canned Pumpkin or Fresh Pumpkin? You can use either type of pumpkin for your gelato. Making your own purée is very simple and it offers a richer flavor. I suggest using sugar pumpkin or pie pumpkin as they have a sweeter, richer flavor than decorative or jack-o-lantern pumpkins. One pumpkin will give you loads of pumpkin purée so you can make lots of treats – or many batches of pumpkin gelato!
If you prefer a quicker, easier choice, canned pumpkin from the grocery store will still give you loads of pumpkin flavor and the delightful orange color. This recipe uses one regular-sized can of pumpkin purée.
Serving Suggestions Gelato is typically served at a warmer temperature than ice cream, giving it a smoother texture. If your gelato has been in the freezer for a while, leave it out on the counter for 10-15 minutes before serving it.
Serve it up with a slice of pumpkin pie. Ice cream and pie just make sense! Why not serve this pumpkin-themed gelato with a pumpkin-themed pie? Together they make one delicious dessert. Add some crunch. There are so many tasty things you can add to this gelato to add some crunch to its creamy texture. Try candied pecans, crushed gingersnaps, or chocolate chips. Drizzle with some sauce. Adding a little bit of caramel sauce or a drizzle of white chocolate sauce will give this gelato more of a smooth texture and add some yummy flavors. Make it into a gelato cake. Pack your pumpkin gelato into a graham cracker crust and top it with any toppings you enjoy. Freeze it until the cake is solid, then cut and serve it like a cake. You won’t be sorry you did! Top with whipped cream. Just like pumpkin pie, pumpkin gelato pairs perfectly with whipped cream. You can use canned whipped cream or make your own with heavy cream, vanilla extract, and maple syrup.
Frequently Asked Questions What is in gelato?
The base of gelato is made up of milk, heavy cream, and sugar. It is sometimes made with egg yolks and sometimes without. Gelato can have a variety of other ingredients added to give it a unique flavor, such as this pumpkin gelato made with real pumpkin and spices.
I don’t like pumpkin. What can I use instead?
You can use puréed sweet potatoes instead of pumpkin purée if you’d like! If you want to try a different gelato altogether, I highly recommend this tasty blueberry gelato .
What if I don’t have pumpkin pie spice?
In place of the pumpkin pie spice, you can substitute 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of allspice, and ¼ teaspoon of cloves. Feel free to adjust the ratios of these spices according to your personal preferences!
Print
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In a large bowl, mix pumpkin purée and pie spice mix and stir well. Set aside. Combine the milk and brown sugar in a medium saucepan. Put on the stove over medium heat and warm until tiny bubbles start to form around the edges. Be sure not to boil; turn down to low heat if necessary. Whisk well until the sugar is dissolved and fully incorporated. Remove the mixture from heat and add the heavy cream and vanilla. Add the milk mixture to the pumpkin mixture and stir until well combined. Cover with a lid or plastic wrap and refrigerate for about 2-3 hours, until the mixture is well chilled. Once the gelato mixture is cool, pour it into the ice cream maker bowl and churn your gelato according to the manufacturer’s instructions. When the ice cream machine is finished, transfer the pumpkin gelato to an airtight container and freeze it for a few hours or until it’s your desired consistency. Gelato can also be served straight out of the ice cream churn. Dish it up and enjoy!
