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Spiced Pumpkin Semifreddo




Source of Recipe


Internet


List of Ingredients




Toasted Pecan Crust (recipe follows)
1 cup canned pumpkin (not pie filling)
1 tablespoon dark run (Optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon each, ground cloves and ground nutmeg
1 ½ cups sugar
1/3 cup water
2 tablespoons light corn syrup
5 egg whites
1 cup whipping cream
1 tablespoon vanilla


Recipe



Line a 9x5x3 inch loaf pan with aluminum foil. Make Toasted Pecan Crust: reserve ¾ 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 248º (firm ball).

While sugar syrup is cooking, beat egg whites in large bowl to soft peaks. Gradually beat in syrup; continue beating until meringue 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 mixture. Spoon mixture over crust in pan; sprinkle with reserved 3/4 cup crumb mixture.

Mix vanilla into 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 cccracker crumbs
3 tablespoons packed light brown sugar
4 tablespoons melted butter

Mix all ingredients in a small bowl.

Makes 6-8 servings