Homemade Pumpkin Gelato

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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I love gelato – Anytime of year – Any day – whatever the occasion – there is an ice cream for every occasion! And if there isn’t, I’ll find one to include as part of any holiday meal!
Pumpkin Gelato

I love pumpkin in just about anything but I have never had pumpkin gelato before and I thought it was the perfect festive fall dessert. It has a very subtle pumpkin flavour but just enough to please any pumpkin lover. You will use pure pumpkin purée to make this ice cream with a few additions to it for flavour.  If you are short on time, you can use canned pumpkin pie filling to mix into your ice cream – it’s equally as delicious!
Pumpkin Gelato
When I first tried this creation it reminded me of eating pumpkin pie with creamy vanilla ice cream on top.  Just like I can eat an entire pumpkin pie on my own, I can easily eat an entire quart of pumpkin gelato.
I will definitely be making this again before the season is over!  Here is a very simple recipe.  I hope you enjoy it!
With Love,
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IMG 4803 1024x840 1 Dessert Homemade Pumpkin Gelato

Pumpkin Gelato


Prep Time: 15 minutes Cook Time: 10 minutes Total Time: (3 hours – this is mostly the time required to cool the ice cream base in the fridge) Yields about 1 litre of ice cream


  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 vanilla bean, scraped
  • 5 egg yolks
  • 1/2 cup sugar
    Pumpkin Mix-in:
  • 1 cup pumpkin puree
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  1. Put the milk and cream as well as the vanilla bean scrapings and the vanilla bean pod into a heavy-bottom sauce pot on medium to high heat, stirring frequently. Make sure the liquid doesn’t boil – you want to turn off the heat right before it boils so watch it closely.
  2. In the meantime, beat the eggs and sugar in a separate bowl to a creamy consistency.
  3. Once the milk and cream are at that pre-boiling point, shut the burner off and scoop out a ladle full of hot milk and add it to the egg mixture while whisking simultaneously. (This is a way of tempering the eggs so you don’t end up with scrambled eggs – while whisking you are cooling the milk and heating the eggs at the same time so the milk does not cook the eggs.)
  4. Turn the burner back on to medium heat and pour the egg yolk mixture into the sauce pot while stirring constantly. Continue to cook the mixture on medium heat, stirring constantly, until the custard coats the back of a wooden spoon (about 5 minutes).
  5. Set up a bowl with a sieve on top and strain the custard through the sieve. Put the bowl into an ice bath and let cool to room temperature (about an hour). Once the mixture is cooled, put it in the refrigerator for a few hours, or ideally overnight.
  6. Make your pumpkin mix-in. Combine the pumpkin with the sugar and spices and mix until fully incorporated and the sugar has dissolved. Put the mixture into the fridge until you are ready to make the ice cream.
  7. Once the ice cream base is really cold, whisk in the pumpkin mixture. Scrape the pumpkin ice cream base into your ice cream maker drum and follow your ice cream maker’s instructions.

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