Ingredients: |
Ingredients: 1 c. gingersnap cookie crumbs
2 T. (packed) golden brown sugar
3 T. unsalted butter, melted
3/4 c. canned pure pumpkin
1 T. honey 1/2 t. ground ginger
1/8 t. ground cinnamon
1/8 t. ground cloves
1/8 t. ground cardamom
1/8 t. ground nutmeg
1 c. sugar
1/4 c. water
1 1/2 T. light corn syrup
4 large egg whites
1/2 c. pecans, toasted, coarsely chopped
1/2 c. English toffee bits (Heath Bars work well)
Caramel Sauce (your favorite store brand is fine)
Whipped cream
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Directions: |
Directions:Line a 9 inch metal loaf pan with plastic wrap. Blend
gingersnap crumbs and brown sugar in food 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.
Whisk pumpkin, honey, and spices in large bowl to
blend. Set aside.
Stir 1 c. sugar, 1/4 c. 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 248ºF, about 10 minutes.
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.
Fold 1/3 of egg white mixture into pumpkin-spice
mixture to lighten. Fold in remainingh egg white
mixture. Fold in pecans and toffee bits. Spoon mixture
into prepared curst. Cover with plastic wrap and freeze
until frozen, about 8 hours. (Can be made 3 days
ahead. Keep frozen.)
Wipe sides of loaf pan with hot wet cloth. Invert
semifreddo onto platter; remove plastic. Cut into 1-
inch-thick slices and serve with warm caramel sauce
and whipped cream.
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