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1
Line 9 1/4x5 1/4x3-inch metal loaf pan with plastic wrap.
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2
Blend gingersnap crumbs and brown sugar in processor until combined.
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3
With machine running, slowly add butter; process until moist crumbs form.
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4
Press crumb mixture onto bottom and 2 inches up sides of prepared loaf pan.
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5
Chill 10 minutes.
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6
Whisk pumpkin, honey, and spices in large bowl to blend.
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7
Set aside.
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8
Stir 1 cup sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves.
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9
Increase heat and boil syrup without stirring until candy thermometer registers 248F, about 10 minutes.
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10
Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks.
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11
Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 minutes.
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12
Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten.
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13
Fold in remaining egg white mixture.
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14
Fold in pecans and toffee bits.
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15
Spoon mixture into prepared crust.
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16
Cover with plastic wrap and freeze until frozen, about 8 hours.
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17
(Can be made 3 days ahead.
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18
Keep frozen.)
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19
Stir sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves.
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20
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
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21
Remove from heat.
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22
Whisk in 1/2 cup cream, butter, and then creme fraiche (mixture will bubble).
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23
Stir in vanilla and salt.
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24
(Can be made 1 day ahead.
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25
Cover and refrigerate.
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26
Stir over medium heat to rewarm before serving.)
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27
Wipe sides of loaf pan with hot wet cloth.
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28
Invert semifreddo onto platter; remove plastic.
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29
Cut into 1-inch-thick slices and serve with warm caramel sauce and whipped cream.
