# Components:
→ Pumpkin Spice Base
01 - 1/2 cup pure pumpkin purée (do not use pumpkin pie filling)
02 - 1/4 cup light brown sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon ground ginger
05 - 1/8 teaspoon ground nutmeg
06 - 1/8 teaspoon ground cloves
07 - 1 teaspoon pure vanilla extract
08 - Pinch kosher salt
→ Assembly
09 - 1 liter cream soda, well chilled
10 - 8 standard scoops vanilla ice cream
11 - Whipped cream, for topping (optional)
12 - Ground cinnamon or nutmeg, for garnish (optional)
# Directions:
01 - In a small mixing bowl, thoroughly combine pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until a smooth consistency forms.
02 - Evenly distribute the pumpkin spice mixture into four tall glasses, approximately 2 tablespoons per glass.
03 - Place 2 scoops of vanilla ice cream into each prepared glass.
04 - Slowly pour chilled cream soda over the ice cream and pumpkin mixture, pausing as necessary to allow foam to settle.
05 - Gently stir each float to fully blend the pumpkin spice base with the soda.
06 - Top each serving with whipped cream and a light dusting of cinnamon or nutmeg, if desired. Serve immediately with a straw and long spoon.
