Scaled yield: 1,089g

• Nonfat Dry Milk Powder 2.3% of recipe

  25g
• Granulated Sugar (Sucrose) 14.7% of recipe

  160g
• Dextrose 1.4% of recipe

  15g
• Locust Bean Gum 0.1% of recipe

  1g
• Ground Cinnamon 0.2% of recipe

  2g
• Pumpkin Pie Spice 0.5% of recipe

  5g
• Nutmeg (Ground) 0.1% of recipe

  1g
• Whole Milk (3.25% fat) 55.1% of recipe

  600g
• Heavy Cream (36% fat) 11% of recipe

  120g
• Karo Light Corn Syrup 2.3% of recipe

  25g
• Libby’s 100% Pure Pumpkin 12.4% of recipe

  135g

Allergens: dairy

Steps

1. 1

   In a bowl, whisk together the nonfat dry milk, sugar, locust bean gum, and dextrose, as well as all of the spices.

2. 2

   Whisk in the milk, cream, pumpkin puree, and light corn syrup until smooth. You could also blend this mixture with an immersion blender for 1 - 2 minutes.

3. 3

   Transfer the base to a medium-sized saucepan and heat over medium heat, stirring constantly, until visibly thickened and coats the back of a spoon or reaches 85°C / 185°F, about 8–10 minutes.

4. 4

   Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to cool for 30–45 minutes, until no longer hot. To speed up the process, place the bowl in an ice bath, submerging most of it, and stir occasionally for 30 minutes (refreshing the ice as needed) before transferring to the refrigerator. Chill completely in the refrigerator—about 4 hours or overnight for improved texture.

5. 5

   Once the mixture has cooled completely and thickened further, whisk well and then pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer's directions. The gelato will expand and should spin until it's thick and creamy but still soft enough to scoop into a storage container, about 20 to 30 minutes.

6. 6

   Using a rubber spatula, scoop the gelato into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 hours. When ready, the gelato should be firm enough to scoop but soft in texture. Gelato is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

7. 7

   Enjoy the gelato as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the gelato to soften outside of the freezer or in your refrigerator before eating.