Author: This Ninja Creami Pumpkin Pie Protein Ice Cream is everything you love about fall in one creamy, dreamy, high-protein pint. It tastes like pumpkin pie filling spun into ice cream, but it's secretly a protein shake in disguise! Vegan, packed with protein, and endlessly customizable with your favorite toppings. No Ninja Creami? No problem, I've included a blender option too. 🎃🍦
For a cozy fall dessert, pair a scoop of this ice cream with my soft and chewy vegan blondies.
I've shared a bunch of Ninja Creami recipes already (like my Vanilla, Chocolate, and Cookies and Cream), but this one might be my favorite fall flavor yet. It's silky, spiced, and cozy, basically pumpkin pie in frozen form. I love scooping it straight from the pint for a high-protein snack, or dressing it up with vegan whipped cream, crushed cookies (for pie crust vibes), or a drizzle of maple syrup for a holiday-worthy dessert. It tastes just like my famous pumpkin pie recipe, but in ice cream form.
- Note: If you don't own a Ninja Creami yet, I honestly think it's worth the investment if the idea of eating healthy ice cream on repeat makes you smile. I use this model.
Why You'll Love This Pumpkin Ice Cream
- Use up leftover pumpkin puree: if you have leftover pumpkin from other holiday recipes, then this is the perfect way to use it up so nothing goes to waste. Each pint calls for 6 tablespoons of pumpkin.
- Low-calorie: Enjoy a whole pint for just 368 calories (though I usually find half a pint is super filling!).
- Packed with protein: 32 grams of plant-based protein makes this dessert as satisfying as a post-workout shake.
- Totally customizable: Add cookie crumbles, a maple swirl, or crunchy pecans, vegan whipped cream, to make it your own.
Ingredients for Pumpkin Pie Protein Ice Cream
- Pumpkin purée: Make sure it's pure pumpkin, not pumpkin pie filling for the best flavor and texture.
- Vegan vanilla protein powder: I like Good Protein, Orgain, or Vega Sport.
- Maple syrup (or sweetener of choice): Sugar-free syrups work too. I've even tried sugar-free salted caramel syrup and loved it.
- Pumpkin pie spice: store-bought or homemade.
- Xanthan gum (optional): Makes the texture silky smooth. If you're planning to make Creamis often, I recommend picking up a bag; it's inexpensive and lasts forever.
- Vanilla extract & Salt: To balance flavor.
- Plant milk: Soy milk is my go-to for creaminess and protein, but any will work.
- Optional toppings: Vegan whipped cream, mini marshmallows, crushed cookies, chopped pecans, granola, or a drizzle of maple syrup.
How to Make Pumpkin Ice Cream in the Ninja Creami
- Make the base: Mix the pumpkin, protein powder, sweetener, vanilla, pumpkin pie spice, xanthan gum, and salt in the Ninja Creami pint container. Add the plant-based milk to just below the fill line and whisk or mix with a milk frother or immersion blender.
- Freeze: Freeze the pumpkin ice cream mixture without the lid for 24 hours, or until it's solid.
- Spin: Run the outside of the container under hot water for a minute or two (this helps avoid icy edges), then insert it into the Ninja Creami and choose the "Lite Ice Cream" setting. Re-spin with a splash of milk if needed until it's thick and creamy, like soft-serve. Add mix-ins with the mix-in setting if desired.
- Serve: Enjoy immediately as is or go nuts with the toppings!
Tips and Variations
- Adjust the sweetener as needed: Some protein powders are sweeter than others! I recommend tasting the base after mixing it to see if it needs a little extra maple syrup or agave. You want the base to be pretty sweet because after freezing, sweetness dulls a bit (I always make mine taste a touch sweeter than I think it needs)
- Make it without a Ninja Creami: If you don't have a Ninja Creami, follow the instructions here: How to Make Ice Cream in a Blender.
- Swap out the pumpkin: You can use mashed sweet potato in this recipe instead of pumpkin for sweet potato pie vibes.
Serving Suggestions
Add a dollop of Vegan Coconut Whipped Cream, sprinkle with cinnamon or pumpkin spice on top, add crushed cookies, gingersnaps, or graham crackers, or drizzle with maple syrup. You can also make this pumpkin protein ice cream into stellar ice cream sandwiches by layering scoops between Vegan Gingerbread Oatmeal Cookies. Yum!
If you try this pumpkin protein ice cream recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Pumpkin Recipes for Fall
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Pumpkin Pie Protein Ice Cream (Vegan + Ninja Creami)
This Pumpkin Pie Protein Ice Cream is everything you love about fall in one creamy, dreamy, high-protein pint. It tastes like pumpkin pie filling turned into ice cream, but it's secretly a protein shake in disguise! Made in the Ninja Creami, this treat is vegan, high in protein, and easy to customize with your favorite toppings. A perfect way to indulge your fall dessert cravings in a healthier way!
Servings: (makes 1 pint)
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Ingredients
- 6 tablespoons canned pumpkin purée
- 1 scoop vegan vanilla protein powder, (I like Good Protein, Orgain, and Vega Sport)
- 2 - 6 teaspoons maple syrup or sweetener of choice, (I used 2 teaspoon sugar-free salted caramel syrup)
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice, (or a pinch of cinnamon + nutmeg)
- ¼ teaspoon xanthan gum, (optional, makes it extra silky)
- 1 pinch salt
- 1 ½ cups plain or vanilla plant-based milk, (I like soy milk for highest protein and creaminess)
- Optional mix-ins & toppings: Mini marshmallows, dairy-free whipped cream, granola, chopped pecans, crushed graham crackers or vanilla cookies, maple syrup drizzle
Instructions
- Mix the base: In a Ninja Creami pint container, add the pumpkin purée, protein powder, sweetener, vanilla, pumpkin pie spice, xanthan gum, and salt. Pour in the plant-based milk to just below the fill line (about 1½ cups). Whisk thoroughly using a whisk, fork, strong milk frother, or immersion blender until fully combined and smooth.Sweetness tip: Protein powders can vary in sweetness, so taste the base before freezing. It should be a little sweeter than you'd like, since freezing dulls sweetness. Adjust to taste with maple syrup, agave, sugar, or your favorite calorie-free option.
- Freeze flat: Freeze the container without the lid for 24 hours, or until completely solid. This helps the base freeze level and smooth (no hump). After it's frozen, snap the lid on for long-term storage if needed.
- Spin it: Remove from the freezer and run the outside of the container under hot water for 1-2 minutes to help prevent icy edges. Insert into the Ninja Creami and select the "Lite Ice Cream" setting.
- Re-spin if crumbly: If the texture is dry or powdery, add a splash (1-2 tablespoons) of plant-based milk and press "Re-spin." Repeat if needed until creamy.
- Add mix-ins (optional): Dig a hole in the center of the ice cream and add 1-2 tablespoons of mix-ins like mini marshmallows, chopped nuts, or crushed cookies. Return the container to the machine and press "Mix-in."
- Serve and enjoy: Enjoy right away for best texture! Top with whipped cream, extra pumpkin spice, crushed cookies, or a maple drizzle for pumpkin pie vibes.
Notes
No Ninja Creami? No problem! You can still make this in a blender or food processor. Check out my post: How to Make Ice Cream Without a Creami for the easy method.
Sweet Potato Pie Ice Cream: Simply swap the pumpkin purée for cooked and mashed sweet potato for a cozy, southern-inspired twist.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 102kcal | Carbohydrates: 11g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 128mg | Potassium: 206mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3950IU | Vitamin C: 19mg | Calcium: 166mg | Iron: 2mg
Giliell says
Just got a Ninja Creamie as an early Christmas present and of course we had to go for this. We left out the protein powder though, but the rest was simply delicious
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Giliell! So great to learn that it worked well for you without the protein powder. Have fun with your Ninja Creami! It's the best!
Carol Murphy says
I really want to try this recipe as I have some left over pumpkin puree. Do you have a protein powder sub or can I just leave it out as I don't have any. Love your recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carol! The protein powder adds creaminess, flavor, and structure, so it’s pretty key for the texture. If you skip it, the ice cream may turn out thinner and a bit icy. You could replace some of the plant milk with something richer like vegan heavy cream or full-fat coconut milk to help make up for it. Hope that helps and enjoy that leftover pumpkin!
Melissa Alfano says
Can I leave out the protein powder? We’re trying to do whole foods plant based and I don’t think protein powder qualifies. Thank you!
Love your recipes. I have 2 of your books (Fuss Free and Craving) and use them all the time! ❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Melissa! Thank you so much. That’s so kind of you to say ❤️ You’re right, most protein powders aren’t considered whole foods, and this recipe relies on it for creaminess and structure. If you’d prefer to skip it, you could swap in some full-fat coconut milk or even a spoonful of nut butter to add richness instead. It’ll be a little different in texture, but still tasty! 🎃✨
Sandy says
Just received my Ninja Creami. Read all the directions and now you have shown and explained everything SO WELL, Im ready to get going with confidence on my new machine. Made popsicles all summer, all fruits and Greek Vanilla Yogurt- outstanding every one, so now the protein ice cream pints of every sort of flavor too as I ordered extras of those containers as well. Thank you for all your recipes, shortcuts and innovations. Healthy choices on hand and looking forward to your "FLAVORS".
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Sandy!! So thrilled you found all the instructions helpful 🙂 I am obsessed with my Ninja Creami! I have a protein almost every single night, so good!!! Enjoy!! 🍦
Cheryl says
Ice cream makers are so expensive. Will this recipe work in any ice cream machine? I have been wanting to make my own vegan ice cream for a while, but I just don't know what machine to get. thank you for any replies
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cheryl! Great question! This particular recipe is designed for the Ninja Creami, which works differently from traditional ice cream makers, it shaves a frozen solid base instead of churning a liquid one. Because of that, this mix won’t freeze properly in a classic machine. But if you have a blender or food processor, you can still try it using my guide for making ice cream without a Creami. Hope that helps and happy ice cream making! 🍦💛