Spiced Pumpkin Semifreddo Recipe

Name: Spiced Pumpkin Semifreddo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Toasted pecan crust; 3/4 cup pecans, toasted and finely ground; 3/4 cup graham cracker crumbs; 4 tablespoons melted butter; Semifreddo; 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

Servings: persons

Toasted pecan crust
3/4 cup pecans, toasted and finely ground
3/4 cup graham cracker crumbs
4 tablespoons melted butter
Semifreddo
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

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!

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Toasted pecan crust, 3/4 cup pecans, toasted and finely ground, 3/4 cup graham cracker crumbs, 4 tablespoons melted butter, and more.

Yes, Spiced Pumpkin Semifreddo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Pumpkin Semifreddo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions