Pumpkin Gelato Recipe – Creamy Italian Fall Dessert

Pumpkin gelato is a refreshing fall dessert with a unique and delicious flavor. It's creamy and smooth, thanks to the egg yolks, just like classic Italian zabaglione gelato.

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!

Jump to:

• Ingredients
• Kitchen Tools and Equipment
• Instructions
• Storage
• Tips
• Recipe Card

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Ingredients

WITH Ice Cream Maker:

• Prep Time: 30 Min + about 40 min in ice cream maker
• Cook Time: 20 Min
• Servings: 6 people, that is about 600 g (3 cups) of Gelato

WITHOUT Ice Cream Maker:

• Prep Time: 30 Min + cooling in the freezer for about 5 Hours
• Cook time: 20 Min
• Servings: 6 people that is about 600 g (3 cups) of Gelato

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• 300 g (about 1 ¼ cups) pumpkin pulp
• 180 g (¾ cup) fresh whole milk
• 130 g (⅔ cup) granulated sugar
• 2 (about 35 g or 2 ½ tablespoons) medium-sized egg yolks
• 250 g (1 cup) heavy fresh cream
• Vanilla flavor or vanilla bean (optional)

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Kitchen Tools and Equipment

Ice Cream Makers (Gelatiera)

• Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker
  This machine is user-friendly and perfect for making professional-quality gelato at home. It has a compact design and features a large, non-removable stainless steel bowl and spatula. Its powerful refrigeration system removes the need for pre-cooling, making the process more efficient.
• Whynter ICM-200LS Automatic Ice Cream Maker
  This model comes with a built-in compressor, which allows you to operate it effortlessly without pre-freezing. It’s great for making larger batches, up to two quarts of gelato in one session, which makes it ideal for home gatherings or parties.
• Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
  While this machine lacks a built-in compressor, meaning the bowl needs to be pre-frozen for several hours before use, it’s a budget-friendly option. It’s a great choice for those who plan to make gelato occasionally and don't want to invest in a high-end machine.

Additional Kitchen Tools

Even if you don’t have an ice cream maker, you can still create a delicious pumpkin gelato by following our recipe. Here are some other tools that will be helpful:

• Gelato Container: This is perfect for storing any leftover gelato, whether you use an ice cream maker or not.
• Scooping Tools: Special gelato scoops are great for creating perfectly shaped scoops or for serving sundaes with ease.
• Immersion blender: You'll need this tool to turn the pumpkin pulp into a smooth and creamy purée, which is a crucial step in making the gelato.
• Electric whisk: This tool is important for whipping the eggs, cream, and sugar together, ensuring a smooth and creamy texture for your gelato.

Instructions

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:

Make Pumpkin Gelato 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.

Make Pumpkin Gelato 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.)

YOU MUST ALSO TRY:

• Chestnut Gelato | Gelato di Castagne
• Coffee Gelato Recipe | Gelato al Caffè
• Pumpkin Bundt Cake with Amaretti Cookies and Chocolate
• Pumpkin Semifreddo with Dark Chocolate and Whiskey Cream Liqueur

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.

Tips

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.

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 is another great option, either fresh or powdered. Just add half a teaspoon to the mix.

Cinnamon also pairs perfectly with pumpkin, especially in winter desserts. You can use half a teaspoon of cinnamon for a warm, spicy flavor.

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!

Recipe Card