Pumpkin and Pecan Semifreddo with Caramel Sauce

Name: Pumpkin and Pecan Semifreddo with Caramel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters canned pure pumpkin; 237 milliliters gingersnap cookie crumbs; 2 Tbsps light corn syrup; 59 milliliters crème fraîche or sour cream; 4 larges egg whites; 2 Tbsps (packed) golden brown sugar; 0 teaspoons ground cardamom; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 1 Tbsp honey; 118 milliliters pecans, toasted, coarsely chopped; 0 teaspoons salt; 237 milliliters sugar; 118 milliliters English toffee bits; 59 milliliters (1/2 stick) unsalted butter, cut into pieces; 1 teaspoon vanilla extract; 59 milliliters water; 8 servings Whipped cream; 118 milliliters whipping cream

Pumpkin and Pecan Semifreddo with Caramel Sauce might be a good recipe to expand your side dish recipe box. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 4g of protein, 22g of fat, and a total of 391 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have whipped cream, golden brown sugar, egg whites, and a few other ingredients on hand, you can make it.

Instructions

Line 9 1/4x5 1/4x3-inch metal loaf pan with plastic wrap. Blend gingersnap crumbs and brown sugar in processor until combined. With machine running, slowly add butter; process until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of prepared loaf pan. Chill 10 minutes.

Ingredients you will need

Gingersnap Crumbs

Brown Sugar

Butter

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Whisk pumpkin, honey, and spices in large bowl to blend. Set aside.

Ingredients you will need

Pumpkin

Spices

Honey

Equipment you will use

Whisk

Bowl

Stir 1 cup sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248°F, about 10 minutes.

Ingredients you will need

Corn Syrup

Syrup

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 minutes.

Ingredients you will need

Simple Syrup

Egg Whites

Equipment you will use

Hand Mixer

Bowl

Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. Fold in remaining egg white mixture. Fold in pecans and toffee bits. Spoon mixture into prepared crust. Cover with plastic wrap and freeze until frozen, about 8 hours. (Can be made 3 days ahead. Keep frozen.)

Ingredients you will need

Toffee Pieces

Egg Whites

Pumpkin

Pecans

Crust

Wrap

Equipment you will use

Plastic Wrap

Stir sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. 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.

Ingredients you will need

Corn Syrup

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat.

Whisk in 1/2 cup cream, butter, and then crème fraîche (mixture will bubble). Stir in vanilla and salt. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm before serving.)

Ingredients you will need

Creme Fraiche