Pumpkin Pie Protein Ice Cream

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If pumpkin pie has 10 fans, I’m one of them. If pumpkin pie has 1 fan, it’s me. If pumpkin pie has 0 fans, I’M DEAD.

No, seriously though—why does pumpkin pie get so much hate? Always left in the shadows, being overlooked by her seemingly hotter older sister, sweet potato pie? Hold on… I need to look up something before I continue… and I stand corrected. Pumpkin pie is the predecessor in this case—the original—the OG. Only to now be disrespected and underappreciated by sweet potato pie and her clan.

I will not stand for this and am here today to give pumpkin pie the long-overdue flowers she deserves. And with that, I ask that you join me!! Wait—I’m crying because I’m completely forgetting about the ice cream. This is a recipe for Pumpkin Pie Protein Ice Cream, if that wasn’t clear. My apologies.

But anyway, JOIN ME! Join me in rectifying the appeal of pumpkin pie!! And the first step in getting there is making this recipe—not sharing it—but instead bragging about how good it is to the pumpkin pie haters in your life as they watch you eat it.

Now let’s get into the recipe!!

Why You’ll Love This Pumpkin Pie Protein Ice Cream

• All the pumpkin pie vibes – You get the warm pumpkin pie spice, the creamy pumpkin base, and that buttery graham cracker crunch.
• Protein-packed – Each pint is made with a scoop of vanilla protein powder plus sugar-free pudding mix for that thick, creamy texture.
• Ninja Creami perfection – With just a few spins, you’ll have a pint that’s just as indulgent as traditional ice cream but way lighter.
• Customizable – Keep it simple with the ice cream alone, or level it up with the graham cracker crust and whipped cream topping.

Pumpkin Pie Protein Ice Cream Ingredients

Here’s what goes into the base:

• 1 ¼ cups (300 ml) 2% milk – gives creaminess without being too heavy.
• 1 scoop (31 g) vanilla protein powder – your protein boost plus flavor.
• 2 Tbsp (14 g) sugar-free vanilla pudding mix – thickens the base and makes it extra creamy.
• ½ cup (122 g) pumpkin purée – the star of the show.
• 1 tsp vanilla extract – for that cozy, bakery-style depth.
• 1 tsp pumpkin pie spice – warm cinnamon, nutmeg, ginger, and clove.
• 1½ tsp stevia or sweetener of choice – add more or less depending on your taste.
• Pinch of salt – makes the flavors pop.

For the graham cracker crust:

• 2 graham cracker sheets, crushed – adds that signature pie crunch.
• 2 tsp (8 g) brown sugar substitute – gives sweetness and a caramel-y flavor.
• 2 tsp sugar-free maple syrup (10 ml) – helps bind the crust. Pinch of salt – balances the sweetness.

Optional toppings:

• Sugar-free whipped cream
• Extra sprinkle of pumpkin pie spice or cinnamon

How to Make Pumpkin Pie Protein Ice Cream in the Ninja Creami

Blend the base

In a blender, combine the milk, protein powder, pudding mix, pumpkin purée, vanilla extract, pumpkin pie spice, sweetener, and pinch of salt. Blend until smooth and creamy.

Freeze

Pour into your Ninja Creami pint container, place the lid on, and freeze on a level surface for 24 hours.

Spin it

Once frozen, remove from the freezer, run the outside of the pint under hot water for 1–2 minutes, and place into your Ninja Creami. Use the Lite Ice Cream setting.

Re-spin if needed – Check the texture. If it’s still crumbly, re-spin once or twice until creamy and scoopable.

Prepare the crust

In a small bowl, mix crushed graham crackers, brown sugar substitute, maple syrup, and salt until it resembles a crumbly crust. If it feels too dry, add an extra drizzle of maple syrup.

Assemble & enjoy

Scoop your pumpkin pie protein ice cream into a bowl if you would like, top with the graham cracker crust, and finish with whipped cream and an extra dusting of spice.

Tips & Tricks

• Milk swaps – You can use almond milk, oat milk, or skim milk, but 2% gives the best balance of creaminess and macros.
• Make it creamier – If you want a super-rich base, swap 2–3 Tbsp of the milk for half-and-half.
• Sweetness level – Depending on your protein powder, you may not need much added sweetener. Taste your base before freezing and adjust.
• Crust hack – Want a thicker, pie-like crust? Press the mixture into the bottom of a small dish, scoop the ice cream on top, and eat it like a true pie slice (but frozen!).

Why Pumpkin Pie Protein Ice Cream is Perfect for Fall

Pumpkin desserts are everywhere in fall, but most of them are loaded with sugar and heavy cream. This recipe gives you the same nostalgic flavor while still being light enough to fit into your day.

It’s cozy, satisfying, and tastes like the holidays—but you can enjoy it on a random Tuesday without all the sugar. Pair it with your favorite fall movie, a blanket, and you’ve got yourself the perfect night.

Optional Toppings & Variations

• Whipped cream + cinnamon – Classic pumpkin pie finish.
• Pecans or walnuts – For a nutty crunch.
• Caramel drizzle – Sugar-free caramel sauce makes it taste like a pumpkin pie sundae.
• Marshmallow topping – A dollop of sugar-free marshmallow whip lowkey adds a casserole type twist.

More Ninja Creami Recipes to Try

If you love this Pumpkin Pie Protein Ice Cream, you’ll want to try these other protein-packed Ninja Creami creations:

• Pumpkin Spice Latte Protein Ice Cream
• New York Cheesecake Protein Ice Cream
• Ooey Gooey Butter Cake Protein Ice Cream
• Snickerdoodle Protein Ice Cream

FAQ: Pumpkin Pie Protein Ice Cream

Can I make this without protein powder?

Yes! You can skip it, but your ice cream won’t be as creamy or filling. If you do, add an extra tablespoon of pudding mix to help with texture.

What if I don’t have pumpkin pie spice?

You can make your own: ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, and a pinch of cloves.

Can I use pumpkin pie filling instead of purée?

Pumpkin pie filling already has sugar and spices added. Stick to plain pumpkin purée so you can control the sweetness.

Do I have to use the Lite Ice Cream setting?

That’s the best one for high-protein bases, but you can experiment. If it comes out crumbly, just re-spin—it usually fixes it.

Can I double this recipe?

Yes! Just split it between two Ninja Creami pints before freezing so they spin properly.

Final Scoop

Pumpkin pie is amazing, but let’s be honest—ice cream might just be better. When you put them together, it’s a game-changer. This Pumpkin Pie Protein Ice Cream gives you the creamy, spiced, sweet experience you crave with a healthier twist you’ll want on repeat all season.

So whether you’re meal-prepping your pints for the week, or just want a cozy fall dessert after dinner, this one’s a must-try.