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!
"Not the Perfect Cook"
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