Spiced Pumpkin Semifreddo

• Toasted pecan crust
• pecans, toasted and finely ground↗3⁄4 cup
• graham cracker crumbs↗3⁄4 cup
• melted butter4 tablespoons
• Semifreddo
• canned pumpkin (not pie filling)↗1 cup
• dark rum↗1 tablespoon

  optional

• ground cinnamon↗1⁄2 teaspoon
• ground allspice1⁄4 teaspoon
• ground cloves↗1⁄8 teaspoon
• ground nutmeg↗1⁄8 teaspoon
• sugar↗1 1⁄2 cups
• water↗1⁄3 cup
• light corn syrup↗2 tablespoons
• egg whites↗5
• cup whipping cream↗1
• tablespoon vanilla↗1

Step-by-step instructions

1. 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. 2

   Mix pumpkin, rum and spices in medium bowl; reserve.

3. 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. 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. 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. 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. 7

   To serve, remove from baking pan. Remove foil and cut into squares or slices.

8. 8

   Mix all crust ingredients in a small bowl and set aside till needed.

9. 9

   Enjoy!