Pumpkin gelato is a refreshing fall dessert with a unique and delicious flavor. It's creamy and smooth, thanks to the egg yolks.
This sweet and creamy pumpkin gelato is perfect for an autumn snack or as an after-meal dessert. I'll show you how to make it both with and without an ice cream maker. The process is simple and only takes a few steps.
The key to this pumpkin gelato recipe is fresh pumpkin purée, along with a few basic ingredients like whole milk, heavy cream, eggs, and sugar. It's important to use high-quality, fresh ingredients for the best result.
You can also add different flavors to your pumpkin gelato. I used vanilla, but it tastes amazing even on its own.
Now, let's learn how to make authentic Italian pumpkin gelato at home!
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Ingredients
WITH Ice Cream Maker:
Prep Time: 30 Min + about 40 Min in the ice cream maker | Cook Time: 20 Min | Servings: 4-6 people (approximately 600 g / 1.3 lb of pumpkin gelato)
WITHOUT Ice Cream Maker:
Prep Time: 30 Min | Cook time: 20 Min | Freezing Time: 5 Hours | Servings: 4-6 people (approximately 600 g / 1.3 lb of pumpkin gelato)
- 300 g (about 1 ¼ cups) pumpkin pulp
- 180 g (¾ cup) fresh whole milk
- 130 g (⅔ cup) granulated sugar
- 2 egg yolks (about 35 g or 2 ½ tablespoons)
- 250 g (1 cup) heavy cream
- Vanilla extract or vanilla bean (optional)
Tools You May Need for Homemade Gelato
Using the right tools can make homemade Italian gelato smoother, creamier, and easier to prepare.
GELATIERA. An ice cream maker (gelatiera) is the best tool for achieving the creamy texture of authentic Italian gelato. Machines with a built-in compressor cool the mixture while churning and usually give the best results. For home use, some of the most popular options are:
- The Lello 4080 Musso Lussino, known for its professional-quality performance.
- The Whynter ICM-200LS, a practical compressor-style machine for homemade gelato.
- If you prefer a more budget-friendly option, the Cuisinart Frozen Yogurt and Ice Cream Maker also works well, although the bowl must be frozen in advance.
GELATO CONTAINERS. A shallow gelato container helps the gelato freeze more evenly and makes storage easier. It’s useful both for the no-churn method and for storing leftover gelato after churning. Try BALCI - Ice Cream Containers.
IMMERSION BLENDER. Useful for blending the pumpkin puree until smooth. Try KITCHENAID - Immersion Blender
GELATO SCOOP. For serving, an ice cream scoop helps create smooth, rounded portions, perfect for cups or waffle cones. Try GORILLA GRIP - Ice Cream Scoop.
How to Make Pumpkin Gelato With or Without Ice Cream Maker
Step 1) - Start by preparing the pumpkin pulp. Remove the skin, seeds, and any stringy parts.
Note: Make sure to choose a pumpkin that isn’t too watery. A drier, starchy variety works best.
Cook the pumpkin pieces in a saucepan with the milk and 100 grams (½ cup) of the sugar (from the total amount).
Let it cook over low heat for about 20 minutes until the pumpkin is soft and has absorbed most of the milk. Stir occasionally, and if the milk starts to boil over, lower the heat.
Step 2) - While the pumpkin is cooking, use an electric whisk to beat the egg yolks with the remaining 30 grams of sugar in a tall bowl until the mixture is light and frothy.
Step 3) - Add the cold heavy cream to the whipped egg yolks and beat again for about two minutes with the electric whisk. Set aside.
Step 4) - Once the pumpkin is soft, remove it from the heat. Use an immersion blender to blend the pumpkin until smooth and creamy.
Pour the hot pumpkin mixture into the egg and cream mixture and stir well. This will help pasteurize the eggs.
If you like, add some flavoring to the mix. I chose a little vanilla. Stir and let it cool slightly.
Now, here’s how to make pumpkin gelato WITH or WITHOUT an ice cream maker:
WITH Ice Cream Maker
Step 5A) - Pour the mixture into the ice cream maker and churn until it becomes firm and smooth. This usually takes about 30-40 minutes.
WITHOUT Ice Cream Maker
Step 5B) - Pour the mixture into a gelato container and place it in the freezer. Every 30 minutes, take it out and stir well with a fork or whisk to break up any ice crystals. Repeat this for about 4-5 hours until the gelato is smooth and creamy.
Your homemade pumpkin gelato (with or without an ice cream maker) is ready! Enjoy it right away – it’s creamy, delicious, and perfect for fall! (Check out the next section on how to serve your pumpkin gelato.)
Storage
Use an airtight container, preferably a special gelato container with a lid, to help stop ice crystals from forming.
Store the gelato in the coldest part of your freezer, ideally at -18°C (0°F) or lower. Try not to place it in the freezer door, as the temperature there changes more often.
Be sure to label the container with the date you made the gelato. For the best taste and texture, homemade gelato should be eaten within 1-2 weeks.
TIP: If the gelato is too hard, let it sit in the refrigerator for 10 to 15 minutes before serving.
How to Flavor Pumpkin Gelato
Pumpkin gelato has a unique and delicious flavor on its own. But if you want to add a special twist, there are a few flavors that go really well with pumpkin.
VANILLA: First, there's vanilla, which I used in my recipe. You can add 3-4 drops of vanilla extract or use the seeds from a vanilla bean.
GINGER: Ginger is another great option, either fresh or powdered. Just add half a teaspoon to the mix.
CINNAMON: Cinnamon also pairs perfectly with pumpkin, especially in winter desserts. You can use half a teaspoon of cinnamon for a warm, spicy flavor.
ALCOHOL: For a more adult twist, you can add a splash of rum or marsala wine. Choose rum for a stronger taste or marsala if you prefer something sweeter.
How to Serve Pumpkin Gelato
To serve pumpkin gelato as a special dessert, try adding crumbled amaretti cookies or dark chocolate chips on top of the gelato cups. You can also mix them into the gelato before freezing it in the ice cream maker.
Another fun idea is to garnish the gelato with toasted, lightly salted pumpkin seeds for extra crunch.
For a Halloween treat, serve the gelato in small hollowed-out pumpkins. You can also make fun faces on scoops of gelato using chocolate chips for the eyes, nose, and mouth, perfect for kids!
More Gelato Recipes to Try
If you enjoyed this pumpkin gelato, here are more authentic Italian gelato recipes to try at home.
- Vaniglia Gelato Recipe
- Fior di Latte Gelato
- Chestnut Gelato
- Fig Gelato
- Coffee Gelato
- Gianduja Gelato
- Chololate Gelato
- Zabaglione Gelato
Discover all our Italian gelato recipes, including fruit gelato, sorbets, and semifreddo, in our full collection.
Recipe Card
Pumpkin Gelato Recipe – Creamy Italian Fall Dessert
Ingredients
- 300 g pumpkin pulp - about 1 ¼ cups
- 180 g whole milk - ¾ cup
- 130 g granulated sugar - ⅔ cup
- 2 egg yolks
- 250 g heavy cream - 1 cup
- vanilla bean - optional
Instructions
- Start by preparing the pumpkin pulp. Remove the skin, seeds, and any stringy parts. Make sure to choose a pumpkin that isn’t too watery. A drier, starchy variety works best.
- Cook the pumpkin pieces in a saucepan with the milk and 100 grams (½ cup) of the sugar (from the total amount).
- Let it cook over low heat for about 20 minutes until the pumpkin is soft and has absorbed most of the milk. Stir occasionally, and if the milk starts to boil over, lower the heat.
- While the pumpkin is cooking, use an electric whisk to beat the egg yolks with the remaining 30 grams of sugar in a tall bowl until the mixture is light and frothy.
- Add the cold heavy cream to the whipped egg yolks and beat again for about two minutes with the electric whisk. Set aside.
- Once the pumpkin is soft, remove it from the heat. Use an immersion blender to blend the pumpkin until smooth and creamy.
- Pour the hot pumpkin mixture into the egg and cream mixture and stir well. This will help pasteurize the eggs.
- If you like, add some flavoring to the mix. I chose a little vanilla. Stir and let it cool slightly.
Make Pumpkin Gelato WITH Ice Cream Maker
- Pour the mixture into the ice cream maker and churn until it becomes firm and smooth. This usually takes about 30-40 minutes.
Make Pumpkin Gelato WITHOUT Ice Cream Maker
- Pour the mixture into a gelato container and place it in the freezer. Every 30 minutes, take it out and stir well with a fork or whisk to break up any ice crystals. Repeat this for about 4-5 hours until the gelato is smooth and creamy.
Michelle says
I know that it would be better to make your own pumpkin puree.
But I have some canned pumpkin that needs to be used up. So by chance can you use canned pumpkin? I love pumpkin ice cream!