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About the Recipe
The perfect way to ease into fall without forgetting the beauty of summer? A Pumpkin Spiced Affogato! It truly combines the best of both worlds - it may be September over here, but we're still clinging to the final bit of summer with these delicious Affogatos. This Spiced Pumpkin Pie ice cream combined with espresso for the perfect affogato experience. The ice cream is made with Torani’s Puremade Pumpkin Pie Sauce. Torani Puremade Sauces deliver amazing flavors with the ingredients you love. There are no artificial flavors, no artificial colors, and no artificial preservatives – just pure delicious flavor! Head on over to Torani’s website to take a look at their many Puremade Sauce flavors and create a fall affogato for yourself!
What is an affogato?
The word “affogato” literally translates as “drowned” in English! A perfect translation as an affogato as seen above depicts a few scoops of ice cream "drowned" in espresso.
How do you make an affogato?
The basics of making an affogato rely on two essential ingredients - Ice Cream and Espresso! It takes little to no time to create the affogato of your dreams. After adding a few scoops of ice cream into a bowl or dessert glass, you'll want to pour the hot espresso on top. Then there you have it, your own homemade affogato!
How to make pumpkin ice cream for the Pumpkin Spiced Affogato
- Place pumpkin and brown sugar in a medium bowl and whisk until the brown sugar has completely dissolved.
- Add spices, salt, vanilla extract, Torani Puremade pumpkin pie sauce and maple syrup to the bowl with pumpkin mixture and whisk until completely smooth.
- Stream in whipping cream and milk while whisking until incorporated
- Fill your cylinder of ice cream maker no more than two-thirds full and freeze according to manufacturer's directions.
- Pour Spiced Pumpkin ice cream base into an airtight container and freeze overnight
- Scoop the spiced pumpkin ice cream into a serving bowl, glass, or coffee cup.
- Pour the chilled or hot espresso over the scoops of ice cream and serve immediately!
How to make pumpkin puree
Making pumpkin puree is actually much easier than one would think! After purchasing your pumpkin from the market or your local grocery store, cut it in half and place cut side down onto your prepared baking sheet. Roast the pumpkin at 400F until you can easily pierce the flesh with a fork - this should take about 60 minutes. Once cool, blend the pumpkin in a blender or food processor until smooth!
Can I freeze pumpkin puree?
You can certainly buy or make your pumpkin puree and store it in the freezer! There are some moments where I purchase a rather large can of pumpkin puree and prefer not to use the entire amount in one baking session. Instead, I will place the leftover puree into an airtight ziplock bag and place it in the freezer. Your puree will keep for a week in the refrigerator and three months in the freezer!
*This post has been sponsored by Torani. All thoughts and opinions are my own.
More frozen treat recipes to consider
- Quick and Simple Strawberry & Lemonade Popsicles
- Horchata Ginger Molasses Ice Cream Sandwiches
- Chocolate Cookie Dough Ice Cream Sandwich
As always, I love seeing your creations and hearing from you! If you try this recipe, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Pumpkin Spiced Affogato
Equipment
- Mixing Bowl
- Whisk
- Ice Cream Maker
- Air Tight Container
- Ice Cream Scooper or Large Spoon
- Bowl or Coupe for Serving
Ingredients
- 1 ½ cups (127.5 g) Pumpkin Puree
- 1 cup (220 g) Brown Sugar , Packed
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- ¼ cup (80 g) Maple Syrup
- ¼ cup Torani Pumpkin Pie Puremade Sauce
- 1 cup (238 g) Whipping cream
- 1 cup (244 g) Whole Milk
- 1 ½ cup (354 g) Chilled or Hot Espresso
Instructions
- Place pumpkin and brown sugar in a medium bowl and whisk until the brown sugar has completely dissolved.1 ½ cups Pumpkin Puree, 1 cup Brown Sugar
- Add spices, salt, vanilla extract, Torani Puremade pumpkin pie sauce and maple syrup to the bowl with pumpkin mixture and whisk until completely smooth.½ teaspoon Ground Ginger, ½ teaspoon Ground Cinnamon, ¼ teaspoon Ground Cloves, ¼ teaspoon Nutmeg, ½ teaspoon Salt, 1 teaspoon Vanilla Extract, ¼ cup Torani Pumpkin Pie Puremade Sauce, ¼ cup Maple Syrup
- Stream in whipping cream and milk while whisking until incorporated1 cup Whipping cream, 1 cup Whole Milk
- Fill your cylinder of ice cream maker no more than two-thirds full and freeze according to the manufacturer's directions.
- Pour Spiced Pumpkin ice cream base into an airtight container and freeze overnight
- Scoop the spiced pumpkin ice cream into a serving bowl, glass, or coffee cup.
- Pour the chilled or hot espresso over the scoops of ice cream and serve immediately!1 ½ cup Chilled or Hot Espresso
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