Spiced Pumpkin Semifreddo - cooking recipe

Ingredients
    Toasted pecan crust
    3/4 cup pecans, toasted and finely ground
    3/4 cup graham cracker crumbs
    4 tablespoons melted butter
    Semifreddo
    1 cup canned pumpkin (not pie filling)
    1 tablespoon dark rum (optional)
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground allspice
    1/8 teaspoon ground cloves
    1/8 teaspoon ground nutmeg
    1 1/2 cups sugar
    1/3 cup water
    2 tablespoons light corn syrup
    5 egg whites
    1 cup whipping cream
    1 tablespoon vanilla
Preparation
    Line 9 x 5 x 3 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 medium bowl; reserve.
    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 the meringue mixture; fold in half of the whipped cream. Spoon mixture over crust in pan; sprinle with reserved 3/4 cup crust mixture.
    Mix vanilla into remaining meringue; fold in remaining whipped cream. Spoon mixture evenly over second crust, mounding slightly over top of pan; cover loosley with foil and freeze 8 hours or overnight.
    To serve, remove from baking pan. Remove foil and cut into squares or slices.
    To Make Toasted Pecan Crust:
    Mix all crust ingredients in a small bowl and set aside till needed.
    Enjoy!

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