Spiced Pumpkin Semifreddo

• 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!

pecan crust, pecans, graham cracker crumbs, butter, pumpkin, dark rum, ground cinnamon, ground allspice, ground cloves, ground nutmeg, sugar, water, light corn syrup, egg whites, whipping cream, vanilla

Taken from www.food.com/recipe/spiced-pumpkin-semifreddo-170257 (may not work)