Pumpkin Semifreddo

Pumpkin Semifreddo
Pumpkin Semifreddo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup crushed gingersnap cookie crumbs

  • 1

    tablespoon granulated sugar

  • 3

    tablespoons granulated sugar

  • 3

    tablespoons Organic Valley Unsalted Butter, melted

  • 1

    cup Organic Valley Heavy Whipping Cream

  • 1

    ⁄4 cup mascarpone cheese

  • 1

    cup granulated sugar

  • 1

    ⁄2 cup Organic Valley Pasteurized Egg Whites, or the whites of 2 large eggs

  • 1

    cup pumpkin puree

  • 1

    ⁄4 cup pure maple syrup

  • 1

    ⁄2 teaspoon salt

  • 1

    ⁄4 teaspoon ground cinnamon

  • 1

    ⁄8 teaspoon ground nutmeg

  • 1

    ⁄8 teaspoon ground ginger

  • 1

    ⁄8 teaspoon ground allspice

  • 1

    ⁄2 cup chopped pecans (toasted)

Directions

For crust: 1. Lightly spray a 9x5x3-inch loaf pan with nonstick spray. Line pan with plastic wrap. 2. Combine cookie crumbs and sugar in a small bowl. Stir in butter until well combined. 3. Set aside 1/3 cup of this mixture, and press the remaining mixture evenly onto bottom of prepared pan; place in freezer to chill. 4. Whip cream and mascarpone together until soft peaks form; chill. For filling: 1. Combine egg whites and sugar in bowl of electric stand mixer. Place bowl over a pot of simmering water; whisk until the sugar is dissolved and the mixture reaches 130 degrees F. 2. Place bowl on the mixer; using the whip attachment, beat on high speed until meringue forms and mixture is room temperature, about 4 minutes. 3. In a large bowl, combine pumpkin, syrup, salt and spices; mix well. Use a spatula to fold in half the meringue. Fold in half of the whipped cream mixture. Repeat folding in remaining meringue and whipped cream just until combined. Spoon half of the mixture into prepared pan. 4. Mix pecans into reserved crumb mixture. Sprinkle crumb mixture over pumpkin mixture; top with remaining pumpkin mixture, smoothing the top. 5. Freeze for several hours until frozen, preferably overnight. 6. To unmold, wrap sides of pan with a hot, wet cloth or dip briefly in a pan of warm water to loosen. Using plastic wrap as an aid, remove semifreddo from pan; place on a serving platter. Cut into slices; serve immediately. 7. To store, cover and return any extra semifreddo to the freezer for up to 1 week.

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