Description

This Pumpkin Spice Affogato is a delightful autumn-inspired dessert combining creamy homemade pumpkin spice gelato with a shot of hot espresso. The recipe features a rich custard base infused with traditional pumpkin pie spices and pure pumpkin puree, churned into a smooth gelato that pairs perfectly with the robust flavor of fresh espresso. It’s a comforting treat that balances warm spices, creamy texture, and bold coffee notes for an indulgent seasonal experience.

Ingredients

Scale

Gelato Base

½ cup (120 ml) pumpkin puree, 100% pure pumpkin (not pumpkin pie filling)
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
Pinch kosher salt
½ teaspoon vanilla extract, pure
⅓ cup (about 67 g) white sugar
3 tablespoons ground cinnamon
2 teaspoons dried ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
Additional 2 teaspoons Pumpkin Pie Spice Blend

Custard Egg Mixture

4 large egg yolks
⅔ cup (about 133 g) white sugar

Serving

1 shot fresh hot espresso

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Instructions

Mix Pumpkin Spice Gelato Base: In a large bowl, combine pumpkin puree, whole milk, heavy cream, kosher salt, vanilla extract, cinnamon, ginger, nutmeg, cloves, allspice, pumpkin pie spice blend, and ⅓ cup sugar. Whisk thoroughly until the mixture is smooth and the sugar is almost dissolved without any lumps.
Whisk Egg Yolks and Sugar: In a separate bowl, vigorously whisk the egg yolks with the remaining ⅔ cup sugar until the mixture lightens to a pale yellow and becomes smooth and creamy, which helps create a rich custard texture.
Combine Mixtures: Slowly pour the pumpkin and milk mixture into the egg yolk mixture while stirring constantly to form a custard base. Continuous stirring ensures the eggs do not cook too quickly and avoids graininess.
Chill the Custard: Place the combined custard mixture into the refrigerator and chill for at least 30 minutes. This step helps flavor melding and contributes to achieving a creamy gelato texture.
Churn the Gelato: Pour the chilled custard into an ice cream or gelato machine. Churn according to your machine’s instructions for about 20 to 30 minutes or until it thickens to a soft-serve consistency, indicating the gelato is ready.
Freeze the Gelato: Transfer the churned gelato to a freezer-safe airtight container, smooth the surface, seal it tightly, and freeze overnight for best flavor and texture. This prevents freezer burn and improves firmness.
Brew Espresso: Just before serving, prepare one shot of fresh hot espresso using your preferred espresso machine, ensuring it’s freshly brewed to maximize flavor and aroma.
Serve the Pumpkin Spice Affogato: Place one scoop of the prepared pumpkin spice gelato in a heatproof mug or serving glass, immediately pour the hot espresso over the top, allowing the gelato to soften slightly and merge flavors. Serve promptly to enjoy the perfect balance of warm espresso and creamy autumn spice gelato.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices disrupting the balance.
Adjust the amount of pumpkin pie spice blend according to your spice preference.
Ensure proper chilling of the custard base to help achieve the best gelato texture.
Use a high-quality espresso for the best flavor contrast.
If you don’t have a gelato or ice cream machine, you can freeze the mixture in a shallow container and stir every 30 minutes until firm, although texture may differ.
Serve immediately after pouring espresso as the gelato will melt quickly.

Prep Time: 15 minutes
Cook Time: 30 minutes (churning time)
Category: Dessert
Method: Churning
Cuisine: American