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Classic Pumpkin Spice Affogato

A cozy and elegant dessert combining pumpkin spice, vanilla ice cream, and rich espresso for a delightful fall treat.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Pumpkin Base
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling) Choose plain canned pumpkin puree for the best flavor.
  • 2 tbsp granulated sugar For a deeper fall flavor, you can substitute with brown sugar.
  • 1 tsp pumpkin pie spice You can also add a pinch of cinnamon and nutmeg if needed.
Affogato Assembly
  • 4 scoops vanilla bean ice cream (about 2 cups) You may substitute with vanilla ice cream if desired.
  • 4 shots (about 4 oz) freshly brewed hot espresso, or strong brewed coffee Brew the coffee just before serving for best results.
  • whipped cream, for topping (optional) Add as desired.
  • ground cinnamon, for dusting Use a light dusting for garnish.
  • 4 pieces amaretti cookies or biscotti, for serving (optional) These can be served on the side.

Method
 

Preparation
  1. In a small bowl, stir together the pumpkin puree, sugar, and pumpkin pie spice until the mixture looks smooth.
  2. Let the vanilla bean ice cream sit at room temperature for 3 to 5 minutes to soften slightly.
Assembly
  1. Place one scoop of ice cream into each of four small serving glasses or bowls.
  2. Spoon about 2 tablespoons of the pumpkin mixture over each scoop and swirl gently with the back of a spoon.
  3. Brew the espresso or strong coffee just before you serve the dessert.
  4. Pour one hot shot of espresso over each ice cream scoop and add whipped cream and a dusting of cinnamon if desired.
  5. Serve immediately with an amaretti cookie or biscotti on the side.

Notes

This dessert is best enjoyed immediately after assembly, as the ice cream melts quickly into the coffee. You can store the pumpkin mixture in the fridge for up to 3 days.