You know that moment when the first chill of fall hits and suddenly pumpkin spice is everywhere? Lattes, muffins, candles… you name it. Well, this time we're skipping the coffee shop and pulling out the Ninja Creami to make the creamiest, dreamiest pumpkin spice ice cream. It's sweet, cozy, and has all the autumn flavors you want - with a little crunch from graham cracker bits and walnuts.
The funny thing is, the very first time I tasted pumpkin spice wasn't in pie at all. It was actually on the rim of a beer glass at a microbrewery. They sprinkled sugar and pumpkin spice on the glass, like how you'd do for a Bloody Mary, and I fell in love right there. Now every September I start sneaking pumpkin spice into everything I can - cookies, milkshakes, and yes, ice cream. If you're like me, you'll also love my Pumpkin Spice Milkshake and these Pumpkin Spice Cookies.
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The ingredients
Whole milk - the base that keeps the ice cream rich and smooth
Pumpkin purée - for that earthy fall flavor (not pie filling)
Maple syrup - a natural sweetener that adds a warm caramel note
Pumpkin spice - the classic mix of cinnamon, nutmeg, ginger, and clove
Graham crackers - crushed for sweet, crunchy swirls
Pecan - chopped for texture and a nutty bite
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Ninja Creami Pumpkin Spice Ice Cream
Blend base: In a bowl, whisk together milk, pumpkin purée, maple syrup, and pumpkin spice until smooth.
Freeze overnight: Pour into the Ninja Creami pint container and freeze on a flat surface for at least 24 hours.
Process: Once frozen solid, lock the pint into the Ninja Creami machine and press the Ice Cream button.
Re-spin if needed: If it looks a bit crumbly, hit Re-spin to make it creamy.
Add mix-ins: Scoop a hole in the center, add crushed graham crackers and chopped pecan, then press the Mix-In button.
Serve immediately: Grab a spoon and enjoy that cozy fall flavor straight from the pint.
Tips for Success
- Freeze a full 24 hours for the creamiest texture.
- Maple syrup works better than sugar here, it keeps the base soft and adds caramel notes.
- Keep your graham crackers chunky so they don't disappear during mix-in.
- If you like richer ice cream, add a splash of half and half during a re-spin.
Variations
- Nut-free: Skip the walnuts and use pumpkin seeds or more graham crackers.
- Dairy-free: Try oat milk or almond milk for a vegan-friendly version.
- Extra sweet: Add mini white chocolate chips to the mix-ins.
Serving Ideas
- Scoop into cones and dust with cinnamon.
- Layer with crushed gingersnaps for a quick parfait.
- Pair it with warm apple crisp for the ultimate fall dessert duo.
Storage Tips
Store covered in the pint for up to a week.
If it hardens too much, re-spin before serving.
FAQ
How do you get creamy texture without cream cheese or pudding mix?
That's the Ninja Creami magic. The machine breaks down frozen bases into tiny ice crystals, and the re-spin button makes it extra smooth. If you want richer texture, you can always add a splash of half and half during the re-spin.
Can I swap out the maple syrup?
Yes, honey or agave works, but maple syrup is the secret to that cozy fall flavor.
Will the graham crackers get soggy?
Nope! Adding them at the mix-in stage keeps them crunchy.
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Ninja Creami Pumpkin Spice Ice Cream
Equipment
- Ninja Creami machine
- Creami pint container
- Whisk
- Measuring cups and spoons
Ingredients
- 1 cup whole milk
- ½ cup pumpkin purée
- 3 tablespoons maple syrup
- 1 teaspoon pumpkin spice
- 2 graham crackers crushed
- 2 tablespoons chopped pecan
Instructions
- Whisk together milk, pumpkin purée, maple syrup, and pumpkin spice.
- Pour into Ninja Creami pint container, cover, and freeze flat for 24 hours.
- Process using Ice Cream mode.
- If crumbly, add a splash of milk or half and half and re-spin.
- Scoop a hole in the center, add graham crackers and pecan, then run on Mix-In.
- Serve immediately or re-spin before serving later.
Notes
- For stronger spice flavor, add an extra ½ teaspoon pumpkin spice.
- Use pure pumpkin purée, not pie filling.
- Graham crackers taste best if kept chunky.
- For dairy-free, oat milk gives the creamiest results.
Sophie Viau says
This pumpkin spice ice cream is such a treat! I love how the Ninja Creami makes it extra creamy, and the warm spices with the pumpkin puree taste just like fall in every bite. It’s perfect for when you’re craving something cozy but still want a frozen dessert, my family asks for it on repeat!