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Pumpkin Pie Affogato

Pumpkin Pie Affogato

Fall is now in full swing and it is time to embrace the flavors of the season! What better way to do that than with a dessert that combines warm spices of pumpkin pie ice cream with the rich intensity of espresso? This Homemade Pumpkin Pie Ice Cream Affogato is a delectable way to savor the flavors of fall. The sweet, spicy ice cream melds seamlessly with the bold, aromatic espresso, creating a dessert that's both comforting and invigorating. So, as the autumn leaves fall and the temperature drops, treat yourself to a little slice of pumpkin pie heaven—one spoonful at a time.

Pumpkin Pie Affogato next to Amoretti Pumpkin Spice Artisan and Amoretti Crema Di Pumpkin Pie Syrup

Ingredients

Pumpkin Pie Ice Cream
  • 2 cups heavy cream
  • 14 oz. sweetened condensed milk
  • 2 tbsp. Amoretti Pumpkin Spice Artisan
  • 3 pumps Amoretti Crema Di Pumpkin Pie Syrup
  • Crushed pie crust to taste
Affogato
  • 3-5 scoops of Pumpkin Pie Ice Cream
  • 2 shots of espresso

Directions

Pumpkin Pie Ice Cream
  1. Combine the heavy cream, condensed milk and Pumpkin Spice Artisan in a large mixing bowl.
  2. Using a hand mixer or stand mixing with the whisk attachment, mix at a high speed until stiff peaks form. 
  3. Scoop 1/3 of your ice cream mixture into a loaf pan, smooth it down with a rubber spatula and add a pump of Crema Di Pumpkin Pie Syrup and some crushed pie crust. Use a skewer to marble the toppings into the ice cream. Repeat this step twice more until you use all of your remaining ice cream mixture. 
  4. Cover the loaf pan with a piece of tinfoil or plastic wrap and freeze for at least 6 hours. 
Affogato
  1. Brew 2 shots of espresso.
  2. Take your ice cream out of the freezer and scoop it into your desired affogato mug/cup. 
  3. Pour your espresso over your pumpkin pie ice cream.
  4. Enjoy!
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