Spiced Pumpkin Semifreddo

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Spiced Pumpkin Semifreddo

 

Toasted Pecan Crust (recipe follows)

 

1 cup canned pumpkin (not pie filling)

1 tbsp. dark rum (optional)

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/8 tsp. each ground cloves and ground nutmeg

1 1/2 cups sugar

1/3 cup water

2 tbsp. light corn syrup

5 egg whites

1 cup whipping cream

1 tbsp. vanilla

 

Line a 9x5x3-inch loaf pan with aluminum foil. Make Toasted Pecan Crust;

reserve 3/4 cup crumb mixture and press remaining mixture on bottom of

pan.

 

Mix pumpkin, rum, and spices in bowl and set aside.

 

Heat sugar, water, and corn syrup to boiling in medium saucepan,

stirring occasionally until sugar is melted. Boil without stirring until

candy thermometer registers 248 degrees (firm ball).

While sugar syrup is cooking, beat egg whites in large bowl to soft

peaks. Gradually beat in syrup; continue beating until meringue mixture

is room temperature, about 5 minutes.

 

Beat whipping cream to stiff peaks in medium bowl. Fold pumpkin mixture

into two-thirds of meringue mixture; fold in half of the whipped cream.

Spoon mixture over crust in pan; sprinkle with reserved 3/4 cup crumb

mixture.

 

Mix vanilla into remaining meringue; fold in remaining whipped cream.

Spoon mixture evenly over second crust, mounding slightly over top of

pan; cover loosely with foil and freeze 8 hours or overnight.

 

To serve, remove from baking pan. Remove foil and cut into squares or

slices.

 

Toasted Pecan Crust

3/4 cup finely ground toasted pecans

3/4 cup graham cracker crumbs

3 tbsp. packed light brown sugar

4 tbsp. melted butter

 

Mix all ingredients in small bowl.