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Pumpkin and Pecan Semifreddo with Caramel Sauce

See full recipe on: Epicurious



Ingredients

1 cup gingersnap cookie crumbs
2 tablespoons (packed) golden brown sugar
3 tablespoons unsalted butter, melted
3/4 cup canned pure pumpkin
1 tablespoon honey
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 cup sugar
1/4 cup water
1 1/2 tablespoons light corn syrup
4 large egg whites
1/2 cup pecans, toasted, coarsely chopped
1/2 cup english toffee bits
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/4 cup creme fraiche or sour cream
1 teaspoon vanilla extract
1/8 teaspoon salt
Whipped cream

Nutrition 8 servings

Per Serving % Daily Value
Calories 651
Fat 30g 47%
Carbs 93g 31%
Protein 4g 9%
Fiber 2g 9%
Cholesterol 58mg 19%
Sodium 214mg 8%
     
Fat
Carbs
Protein

Preparation






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