Pumpkin Pie Ice cream sundae
Capture the flavours of autumn with this easy-to-make Pumpkin Pie inspired Ice Cream Sundae! Wondering what to do with those leftover carved pumpkins? Turn them into a delicious pumpkin purée to top off your dessert! Here's how to make this cosy treat...
Marshfield Farm Top Tip
If you're making your pumpkin purée from scratch and it turns out a bit watery, don’t worry! Just pop it into a saucepan and heat it through gently until the water evaporates, leaving you with a thicker, richer purée. You can buy your purée, we don't judge around here!
Step 1 - The Purée
Start by peeling off any skin on your leftover pumpkins and cutting them into small cubes. Steam or roast the pumpkin until soft and cooked through, then blend until smooth. For a cosy flavour, add cinnamon and a little sugar—adding small amounts at a time so the spices don’t overpower the pumpkin.
Step 2
Gently whip the double cream until soft peaks form, then carefully fold in half of the cooled pumpkin purée. Drizzle generously with toffee sauce and set to one side.
Step 3
Crush the buttery shortbread biscuits into small pieces. Now, you're ready to start layering the sundae.
Step 4
Add a couple of spoonfuls of pumpkin purée to the bottom of your favorite sundae glass. Sprinkle in some of the crushed shortbread pieces, followed by spoonfuls of the pumpkin cream mixture. Now, add a scoop of your delicious Marshfield Farm ice cream. We chose rich Clotted Cream, but Vanilla, Caramelised Biscuit, Honey and Stem Ginger, or Honeycomb would also be delightful options.
Step 5
Now, repeat the layers: add more shortbread pieces, another layer of pumpkin purée, and a second layer of pumpkin cream. Top it off with another scoop of your chosen ice cream, and don’t forget to generously drizzle more toffee sauce over everything. Enjoy!
Now why not try...
Spread a little Christmas 'Cheers' this festive season with our sparkling sorbet sgroppino.
We've taken the classic Italian cocktail and sprinkled it with a little Marshfield magic. Prosec-ho ho ho, a dash of gin-gle and snowy sorbet, what's not to love!