Spiced Pumpkin Semifreddo

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 3/4 cup pecans, toasted and finely ground
• 3/4 cup graham cracker crumbs
• 4 tablespoons melted butter
• 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

Recipe

• 1 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.
• 2 mix pumpkin, rum and spices in medium bowl; reserve.
• 3 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).
• 4 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.
• 5 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.
• 6 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.
• 7 to serve, remove from baking pan. remove foil and cut into squares or slices.
• 8 to make toasted pecan crust:.
• 9 mix all crust ingredients in a small bowl and set aside till needed.
• 10 enjoy!