Aimee Fortney's Pumpkin Pie Affogato - WSMV Channel 4

Aimee Fortney's Pumpkin Pie Affogato

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Ingredients

Vanilla ice cream 
Pumpkin Caramel sauce 
espresso 

Scoop ice cream into a glass or mug. Pour the pumpkin caramel sauce and espresso over the top. To make this a "boozy" affogato, you can add Whipped Vodka. 

Aimee Fortney's Pumpkin Caramel Sauce
1 stick of butter 
1 cup brown sugar, firmly packed 
1/2 cup pumpkin puree 
1 teaspoon cinnamon 
1 cup heavy cream 
1 teaspoon vanilla 

In a sauce pot over medium heat, melt the butter then add the brown sugar. Whisk together until melted and incorporated. Whisk in the pumpkin puree and cinnamon. Slowly add the heavy cream, whisking and then remove from the heat. Add the vanilla and stir. Pour over your ice cream. Store in a mason jar in the refrigerator, then reheat as needed. Enjoy!


Aimee Fortney

"Not the Perfect Cook"

©2011

http://www.nottheperfectcook.com

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