Name: Ninja Creami Pumpkin Pie Ice Cream
Prep time: 5 min
Total time: 1 d 5 min
Yield: 1
Cuisine: American
Ingredients: 1 1/4 cups canned pumpkin pie filling mix (NOT pumpkin puree); 3/4 cup heavy cream OR canned coconut cream (for dairy free); 2 Tablespoons instant vanilla pudding mix; Optional: 1-2 Tablespoons granulated sugar or brown sugar

Jump to Recipe

Fall is the perfect time to enjoy this pumpkin pie ice cream in the Ninja Creami!

Making Ninja Creami pumpkin pie ice cream using pumpkin pie filling is a cinch! Make it with or without dairy, depending on your needs.

scoops of Ninja Creami pumpkin pie ice cream topped with whipped cream, served in a glass dish.

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Every fall, pumpkin spice treats become plentiful. From pumpkin bread to pumpkin spice lattes, there’s no shortage of delicious options.

But maybe you live in a warmer climate and don’t want to turn on your oven. Or perhaps you want some ice cream to add to your Thanksgiving pies.

Or maybe you have special dietary needs that make it more difficult to indulge in the common treats of the fall season.

Whatever the case, you’re going to love this Ninja Creami pumpkin pie ice cream!

It’s an easy recipe that uses canned pie filling as a base, can be made with dairy or dairy-free, and is full of the pumpkin flavor you crave this time of year.

In fact, we’ve added it to our list of the best Ninja Creami recipes for fall and our list of favorite dairy-free Ninja Creami recipes!

a Ninja Creami pint container of pumpkin pie ice cream, with an ice cream scoop in it.

Making Pumpkin Pie Ice Cream in the Ninja Creami

To keep this recipe super simple, we’ll be using canned pumpkin pie filling mix.

This is different than canned pumpkin puree, so be sure to pay attention to what you’re buying!

Canned pumpkin pie mix contains pumpkin, sugar, and spices, so it already has almost everything we need for a rich and creamy ice cream.

No need to have pumpkin pie spice on hand!

I used Libby’s brand, and you can see below what it looks like.

You’ll want to add some fat to the pie mix for the perfect creamy texture.

You can either use heavy cream or canned coconut cream, depending on if you need the result to be dairy-free or not.

I also add some instant vanilla pudding mix, because it adds a bit more sweetness and flavor (no need for vanilla extract!), plus helps with texture.

If you feel like the mixture needs a bit more sweetness, you can add a tablespoon or two of brown sugar or regular sugar to taste.

So simple, right?

You can be enjoying Ninja Creami pumpkin ice cream with minimal effort and just a few simple ingredients.

side view of a glass ice cream dish serving pumpkin pie ice cream made in the Ninja Creami, garnished with whipped cream

Ninja Creami Pumpkin Pie Ice Cream Recipe

It’s so easy to make this fall dessert!

Ingredients You’ll Need:

Canned pumpkin pie filling mix (NOT canned pumpkin puree)
Heavy cream or canned coconut cream
Instant vanilla pudding mix
Optional: sugar or brown sugar to taste

How to Make it:

(Full printable recipe card is available below)

Combine pumpkin and cream. In a small bowl or large liquid measuring cup, combine the pumpkin pie mix and either heavy cream or canned coconut cream.

You can whisk or stir to combine.

In the case of coconut cream, I typically find an immersion blender to work better.

two photos; one shows pumpkin pie filling mix in a glass measuring cup; the other shows cream blended into the filling.

Add pudding mix. Add the pudding mix to the mixture and stir to incorporate. The mixture will be somewhat thick.

two photos; one shows pudding mix added to the pumpkin mix; the other shows the mixture in a ninja creami pint container before freezing.

Optional: add sugar to taste. Give the mixture a taste. If you feel like it needs a little more sweetness, you can add 1-2 tablespoons of white sugar or brown sugar.

Keep in mind that the ice cream mixture will taste slightly less sweet once it’s frozen.

Pour the ice cream base into a Ninja Creami pint container.

Freeze. Close the lid on the pint container and transfer it to a level surface in your freezer. Freeze for at least 24 hours.

Spin. Remove the pint from the freezer and take off the lid.

Place the pint container into the outer bowl of the Ninja Creami ice cream maker, and lock the outer bowl lid into place.

Transfer the outer bowl apparatus into the Ninja Creami machine and lock into place. Use the Ice Cream button to process the pint.

two photos; one shows frozen pumpkin pie ice cream base, the other shows a finger pointing to the Ice Cream button on the Ninja Creami machine.

Check consistency. Once the cycle is complete, remove the pint from the machine and check the consistency.

If it appears crumbly, you can insert it back into the Ninja Creami ice cream machine and use the Re-spin cycle to process it again.

If it’s still crumbly after that, add a tablespoon of milk (non-dairy milk is fine if needed) and Re-spin once more.

two photos; one shows milk added to crumbly pumpkin pie ice cream; the other shows the ice cream after re-spinning.

It should be nice and creamy when it’s done!

overhead close-up view of a ninja creami pint container with homemade pumpkin pie ice cream in it, showing the creamy smooth texture.

Notes and Adaptations:

I used Libby’s pumpkin pie mix, which does not contain dairy. If you’re using a different brand and need your ice cream to be dairy free, just be sure to confirm that your variety is also dairy-free.
You won’t use the whole can of pie filling for this recipe. You can place the rest into a freezer bag or other freezer-safe container and freeze it for next time if you’d like!
Feel free to add some crushed graham crackers as a mix-in or as a topping, to serve as the “crust” for your pumpkin pie ice cream. You could also add some chocolate chips (dairy-free, if needed) if you want a pumpkin chocolate chip treat.
If you’re enjoying leftovers, I recommend letting the pint container sit out at room temperature for about 10 minutes to soften slightly before scooping.
Feel free to garnish with whipped cream (or non-dairy whipped topping) for the full pie experience!
For a higher-protein treat, try this Ninja Creami pumpkin protein ice cream.

close-up view of scoops of Ninja Creami pumpkin ice cream that was made dairy-free.

Recommended Equipment:

Yield: 1 pint

Ninja Creami Pumpkin Pie Ice Cream

This easy Ninja Creami pumpkin pie ice cream starts with canned pumpkin pie filling, making it a super simple yet delicious recipe. You can make it with or without dairy, depending on your needs.

Prep Time 5 minutes

Additional Time 1 day

Total Time 1 day 5 minutes

Ingredients

1 1/4 cups canned pumpkin pie filling mix (NOT pumpkin puree)
3/4 cup heavy cream OR canned coconut cream (for dairy free)
2 Tablespoons instant vanilla pudding mix
Optional: 1-2 Tablespoons granulated sugar or brown sugar

Instructions

In a small mixing bowl or large liquid measuring cup, combine pumpkin pie mix and either heavy cream or coconut cream. Mix together using a whisk or immersion blender, until well-combined.
Add instant vanilla pudding mix and whisk or stir to incorporate.
Taste the mixture and add granulated or brown sugar, until the mixture has reached your desired sweetness. Keep in mind that the mixture will taste slightly less sweet once it's been frozen.
Pour mixture into a Ninja Creami pint container and close the lid. Transfer container to a level surface in your freezer and freeze for at least 24 hours.
Remove container from freezer and take off lid. Place container in the outer bowl of the Ninja Creami and secure the outer bowl lid.
Place bowl apparatus into the Ninja Creami machine and lock into place. Press the Ice Cream button and allow the cycle to complete.
Remove the pint from the machine and check the ice cream's texture. If it appears crumbly, insert it back into the machine and use the Re-spin function to spin it again. If it's still crumbly after that, add a tablespoon of milk (can use non-dairy milk if needed) and Re-spin once more.
Serve and enjoy!

Notes

I used Libby's pumpkin pie mix, which does not contain dairy. If you're using a different brand and need your ice cream to be dairy free, just be sure to confirm that your variety is also dairy-free.
You won't use the whole can of pie filling for this recipe. You can place the rest into a freezer bag or other freezer-safe container and freeze it for next time if you'd like!
Feel free to add some crushed graham crackers as a mix-in or as a topping, to serve as the "crust" for your pumpkin pie ice cream. You could also add some chocolate chips (dairy-free, if needed) if you want a pumpkin chocolate chip treat.
If you're enjoying leftovers, I recommend letting the pint container sit out at room temperature for about 10 minutes to soften slightly before scooping.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 287Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 201mgCarbohydrates: 34gFiber: 7gSugar: 11gProtein: 2g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

Printable Ninja Creami Recipes

If you’d like some delicious printable Ninja Creami recipes, check out Tried and True: 35 Favorite Ninja Creami Recipes!

It contains some fantastic recipes, all in an easy-to-use printable format that you can download to your device.

Check it out here, or click the image below to learn more!

mockup of digital download printable Ninja Creami recipes

More Delicious Ninja Creami Ice Cream Recipes:

Be sure to save this recipe to your Ninja Creami board on Pinterest!

​Fall is the perfect time to enjoy this pumpkin pie ice cream in the Ninja Creami!