Spiced Pumpkin Semifreddo |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a semi frozen Italian dessert, from The Lady had Seconds cookbook. I do not include freezing time in the preparation or cooking times. Be prepared for a rich dessert this is NOT for us calorie watchers. 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 |
Directions:
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!
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