1. Lightly spray a 9x5x3-inch loaf pan with nonstick spray. Line pan with plastic wrap.
2. Combine cookie crumbs and sugar in a small bowl. Stir in butter until well combined.
3. Set aside 1/3 cup of this mixture, and press the remaining mixture evenly onto bottom of prepared pan; place in freezer to chill.
4. Whip cream and mascarpone together until soft peaks form; chill.
1. Combine egg whites and 3 tablespoons sugar in bowl of electric stand mixer. Place bowl over a pot of simmering water; whisk until the sugar is dissolved and the mixture reaches 130 degrees F.
2. Place bowl on the mixer; using the whip attachment, beat on high speed until meringue forms and mixture is room temperature, about 4 minutes.
3. In a large bowl, combine pumpkin, 1 cup sugar, maple syrup, salt and spices; mix well. Use a spatula to fold in half the meringue. Fold in half of the whipped cream mixture. Repeat folding in remaining meringue and whipped cream just until combined. Spoon half of the mixture into prepared pan.
4. Mix pecans into reserved crumb mixture. Sprinkle crumb mixture over pumpkin mixture; top with remaining pumpkin mixture, smoothing the top.
5. Freeze for several hours until frozen, preferably overnight.
6. To unmold, wrap sides of pan with a hot, wet cloth or dip briefly in a pan of warm water to loosen. Using plastic wrap as an aid, remove semifreddo from pan; place on a serving platter. Cut into slices; serve immediately.
7. To store, cover and return any extra semifreddo to the freezer for up to 1 week.
Recipe Created by Regional Chef Amanda Cook of Pilk and Cookies, New York, NY. © Organic Valley
A good method for reducing the amount of sugar, thus making the finished semi freddo less sweet, would be to add 1/4 teaspoon of cream of tartar when beating the egg whites. This will keep the texture light and airy. Reducing the sugar in the pumpkin mixture should not change the consistency. You can find cream of tartar in the spice section of your grocery store. Also known as potassium bitartrate, it's natural and harmless although it can cause skin and eye irritation in large quantities so should be kept away from little ones.
You're correct, the recipe should read "maple syrup", not "syrup". Thanks for catching this!
Thanks Kelly from Michigan and Lori from Utah, your suggestions are correct! 1 T of the sugar should be mixed with the cookie crumbs, 3 T beaten with the egg whites, and the remaining cup of sugar goes in with the pumpkin filling. Sorry for any confusion…we’ve changed the recipe so it’s clear. If you don’t have a stand mixer you can use an electric or manual beater.