Ninja Creami Pumpkin Pie Protein Ice Cream (No Protein Powder)

This Ninja Creami pumpkin pie protein ice cream tastes like the creamy center of a pumpkin pie, spun into a scoopable pint. It’s made with plain Greek yogurt, pumpkin puree and pumpkin pie spice, so you get 28 grams of protein per pint with no protein powder, no pudding mix and no added sugar.

Most Ninja Creami protein ice cream recipes start with a scoop of powder or a bottled protein shake. This one uses ingredients you can find in any grocery store, and it takes 5 minutes to mix before it goes in the freezer.

Quick recipe overview

Prep time	5 minutes
Freeze time	24 hours
Spin time	About 5 minutes
Total time	24 hours 10 minutes
Servings	2
Yield	1 Ninja Creami pint (16 oz)
Calories	About 125 per serving
Protein	14 g per serving (28 g per pint)
Dietary	Vegetarian, egg-free, no added sugar, naturally gluten-free*

*Check that your pumpkin pie spice and vanilla are labeled gluten-free if you need it to be strictly gluten-free.

Why you’ll love this recipe

• 28 g protein per pint from Greek yogurt and milk, with no protein powder.
• Tastes like pumpkin pie filling, with warm spice and a creamy, scoopable texture.
• No added sugar. Monk fruit sweetener does the sweetening.
• 5 minutes of hands-on work. Whisk, pour, freeze, spin.
• Grocery-store ingredients. No pudding mix, gums or specialty milks.
• Perfect for fall and Thanksgiving when you want a lighter pumpkin dessert.

Ingredients

• 1 cup (240 g) plain nonfat Greek yogurt. The protein base and the source of creaminess. Choose a thick, strained yogurt with about 10 g protein per 100 g. Full-fat Greek yogurt makes a richer, softer pint but adds calories.
• ½ cup (122 g) pure pumpkin puree. Use 100% pumpkin, not pumpkin pie filling, which contains added sugar and spices. Canned or homemade both work; homemade puree should be thick, not watery.
• ⅓ cup (80 ml) milk. Loosens the base so it spins smoothly. Any dairy milk works. Unsweetened almond or soy milk also works, with slightly less protein.
• 3 tablespoons granulated monk fruit sweetener. Sweetens without added sugar. Most US monk fruit sweeteners are blended with erythritol. Taste the base and adjust, because frozen desserts taste less sweet.
• 1½ teaspoons pumpkin pie spice. Gives the “pumpkin pie” flavor.
• 1 teaspoon vanilla extract. Rounds out the spice.
• Pinch of salt. Makes the pumpkin and spice taste fuller.
• Optional: 2 tablespoons (15 g) chopped toasted walnuts. Adds a crunchy, pie-crust-like bite as a mix-in.

Equipment

• Ninja Creami machine with one pint container, outer bowl and lid
• Mixing bowl and whisk
• Measuring cups and spoons, or a kitchen scale

How to make Ninja Creami pumpkin pie protein ice cream

1. Mix the base. In a bowl, whisk the Greek yogurt, pumpkin puree, milk, monk fruit sweetener, pumpkin pie spice, vanilla and salt for about 1 minute. It should be completely smooth, with no streaks of yogurt. Taste it now and add more sweetener if needed.
2. Fill the pint. Pour the base into a Ninja Creami pint, staying at or below the MAX FILL line. Tap the pint on the counter to release air bubbles and smooth the top flat.
3. Freeze for 24 hours. Put the lid on and freeze on a level shelf. The base must be frozen solid all the way through, not just on top.
4. Spin on Lite Ice Cream. Remove the lid, place the pint in the outer bowl, lock it into the machine and run the LITE ICE CREAM program. This setting is designed for lower-sugar, lower-fat bases like this one.
5. Re-spin until creamy. If the pint looks crumbly or powdery after the first spin, add 1 tablespoon of milk and run RE-SPIN. Repeat once if needed. It’s ready when it looks smooth and holds soft swirls.
6. Add mix-ins (optional). Use a spoon to make a 1½-inch-wide well down the center. Add the chopped walnuts and run the MIX-IN program.
7. Serve. Scoop and enjoy right away for the softest texture.

Tips for the best pumpkin pie protein ice cream

• Freeze on a level shelf. A slanted top can make the blade spin unevenly.
• Don’t skip the full 24 hours. A partially frozen center can make the pint icy or uneven.
• Expect a powdery first spin. Low-sugar Greek yogurt bases almost always need a re-spin with a splash of milk. That’s normal, not a failed recipe.
• Use a thick Greek yogurt. Watery yogurt freezes icier.
• Season boldly. Cold mutes flavor, so the base should taste slightly over-spiced and over-sweet before freezing.

Common mistakes

Problem	Why it happens	How to fix it
Powdery or crumbly pint	Low sugar and low fat freeze very hard	Add 1 tbsp milk and re-spin, once or twice
Icy texture	Watery yogurt or homemade puree	Use thick strained yogurt; cook homemade puree down until thick
Uneven or bumpy spin	Frozen with a slanted or domed top	Freeze on a level shelf; smooth the top before freezing
Tastes bland	Cold dulls sweetness and spice	Taste the base before freezing and season a little stronger
Pint over-fills	Base went above MAX FILL	Stay at or below the line; extra base can freeze in a second pint

Substitutions

Ingredient	Swap	Effect	Recommended?
Nonfat Greek yogurt	Full-fat Greek yogurt	Richer, softer, more calories	Yes
Nonfat Greek yogurt	Plain regular yogurt	Icier, less protein	Not recommended
Dairy milk	Unsweetened almond or soy milk	Slightly less protein; similar texture	Yes
Monk fruit sweetener	Maple syrup, 2–3 tbsp	Softer scoop, but adds sugar; no longer “no added sugar”	Only if you don’t need no added sugar
Pumpkin pie spice	1 tsp cinnamon + ¼ tsp ginger + pinch nutmeg and cloves	Same flavor profile	Yes

Variations

• Pumpkin cheesecake: Replace ¼ cup of the Greek yogurt with softened light cream cheese.
• Maple walnut pumpkin: Add ½ teaspoon maple extract and use the walnut mix-in.
• Chocolate chip pumpkin: Mix in 1 tablespoon sugar-free mini chocolate chips.
• Ninja Creami Deluxe: Multiply every ingredient by 1.5 for the 24 oz Deluxe pint.

Storage

Smooth the top of any leftover ice cream flat, put the lid on and refreeze in the pint. It will freeze hard again, so run the LITE ICE CREAM program (and a re-spin if needed) before serving.

Make-ahead and meal prep

Mix two or three pints at once and keep them in the freezer, so a pint is always ready to spin. Each pint needs the full 24-hour freeze before its first spin.

Serving suggestions

• Top with a light dusting of pumpkin pie spice.
• Serve with a slice of your favorite healthy pumpkin bread or alongside pie at Thanksgiving.
• Add chopped toasted walnuts for crunch.

Nutrition information (per serving, ½ pint)

Nutrient	Amount
Calories	125 kcal
Protein	14 g
Carbohydrates	12 g
Fiber	2 g
Sugar	8 g (naturally occurring)
Added sugar	0 g
Total fat	1.5 g
Saturated fat	0.6 g
Sodium	135 mg

Assumptions: Nonfat Greek yogurt at 10 g protein per 100 g, canned pumpkin puree, 2% milk, and an erythritol-based monk fruit sweetener (its sugar alcohols are not counted). Without walnuts. Walnuts add about 49 calories, 1 g protein and 5 g fat per serving.

Nutrition information is an estimate and may vary depending on the brands and ingredients used.

What makes it a high-protein dessert

Almost all of the protein comes from the Greek yogurt (24 g per pint), with the rest from milk and pumpkin. The sugar in this recipe comes naturally from the yogurt, milk and pumpkin; none is added. The pumpkin also adds a little fiber.

FAQ

Can I make Ninja Creami protein ice cream without protein powder? Yes. Greek yogurt supplies the protein in this recipe: 28 g per pint, with no powder or shakes.

Why is my Ninja Creami ice cream powdery? Low-sugar, low-fat bases freeze very hard. Add 1 tablespoon of milk and run Re-spin. Repeat once if needed.

How do I make my Ninja Creami ice cream thick and creamy? Use thick Greek yogurt, freeze the base for a full 24 hours on a level shelf, spin on Lite Ice Cream, then re-spin with a splash of milk.

Which Ninja Creami setting should I use? Lite Ice Cream. It’s designed for lower-sugar, lower-fat bases.

Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling contains added sugar and spices, which changes the flavor, sweetness and nutrition.

Is this pumpkin ice cream gluten-free? The ingredients are naturally gluten-free. Check your spice and vanilla labels if you need it to be certified gluten-free.

Can I make it dairy-free? You’d need a dairy-free Greek-style yogurt and plant milk. The protein will be lower, so check your yogurt’s label.

Can I make this in the Ninja Creami Deluxe? Yes. Multiply all the ingredients by 1.5 to fill the 24 oz Deluxe pint.

How much protein is in a serving? About 14 g per half-pint serving, or 28 g for the whole pint.

Can I make it less sweet? Yes. Start with 2 tablespoons of monk fruit sweetener, taste, and add more only if needed.

Final thoughts

If you just got a Ninja Creami, this pumpkin pie protein ice cream is an easy first recipe. It’s creamy, it tastes like fall, and it gives you 28 grams of protein per pint without a scoop of powder. Mix a pint tonight and it’ll be ready to spin tomorrow.

Want to see the full process, including my Ninja Creami unboxing? Watch the video above, and save this recipe for your next pumpkin craving.