Pumpkin Semifreddo

Prep time
45 minutes plus 4 hours freezing time
Total Time
4 hours and 45 minutes
1 ratings
8 to 10
Pumpkin Semifreddo



For crust:

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. 

For filling:

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

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Pat from Lexington, SC on December 4th, 2013
This was an amazing recipe!!! Extremely tasty!! Easy to make! Will make again for company and the holidays.
Angi from Indiana on November 28th, 2013
I made this for Thanksgiving. I used gluten free ginger snaps and left the extra sugar out of the crust without consequence. I found the remaining instructions clear with the exception of "sugar syrup" lacking a comma, but I figured it out. The final product is VERY sweet. I was expecting something more like tiramisu. Can anyone comment if you think the recipe would work out to cut the sugar down to 1/3 c in the pumpkin mixture plus 1 T in the merengue? I'm mostly concerned with it coming out flat or having the wrong texture. Will the merengue work with less sugar?
Jen at Organic Valley

Hi Angi,

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.

Marjie from Grafton, WI on November 26th, 2013
Should #3 on the filling read , "1 cup sugar, maple syrup, salt ..."
Jen at Organic Valley

Hi Marjie,

You're correct, the recipe should read "maple syrup", not "syrup". Thanks for catching this!

Ellen from Kansas City on November 24th, 2013
Thank you all. Now I think I can make this for T-day!
Kelly from Michigan on November 21st, 2013
IMO it is 1 tbsp with the cookie crumbs, 3 tbsp with the egg whites, and 1 c with the pumpkin and spices mixture.
Lori from Utah on November 21st, 2013
From other cooking I have done, I would imagine the 1 T sugar would go into the crust, 3 T with the cream and marscarpone and the cup with the egg whites. I don't think a food processor would work. To make with a hand mixer, disregard any time instructions and just whip until soft peaks form with the cream and a meringue forms with the egg whites.
sue t. from PA on November 21st, 2013
This recipe sounds delicious and I would love to make it for Thanksgiving, BUT...the sugar issue needs fixing.
susan from Oregon on November 21st, 2013
Ellen is right. There are 3 sugar measurements listed in the Ingredients but sugar is only mentioned twice in the Directions. Very confusing.
Jen at Organic Valley

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.

Ellen from Kansas City on November 21st, 2013
How much sugar goes into the crust? How much sugar goes into the egg whites? There are three measures for sugar in the recipe. Also, not all of us have a stand mixer. Please provide directions for use of small food processor and or hand mixer.

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