Go Back
+ servings

Pumpkin + Maple Semifreddo with Graham Cracker Streusel

slice of pumpkin and maple semifreddo on a plate with a fork
Try this Pumpkin + Maple Semifreddo with Graham Cracker Streusel for a new take on Thanksgiving dessert!
Sip + Sanity | Linda
Prep Time 15 minutes
Cook Time 25 minutes
Freezing Time 8 hours
Total Time 8 hours 40 minutes
Serving Size 10

Ingredients

Graham Cracker Streusel

  • 5 whole graham crackers sheets, not individual crackers
  • 2 tbsp brown sugar
  • ½ tsp pumpkin pie spice
  • 3 tbsp unsalted butter melted

Semifreddo

  • 2 cups heavy whipping cream
  • 2 tsp vanilla extract
  • ½ cup pure maple syrup
  • 2 whole eggs large
  • 2 egg yolks
  • 1 cup pumpkin puree not pumpkin pie filling
  • ¼ tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground ginger

Instructions

Graham Cracker Streusel

  • Preheat oven to 325°.
  • Crumble graham crackers into the bowl of food processor and add the brown sugar and pumpkin pie spice. Pulse to a coarse texture, not too fine. Remove to a medium bowl. Drizzle melted butter over the crumbs and stir by hand to combine. Dump this onto a sheet pan lined with parchment and bake for 8-10 minutes. Allow to cool.
  • Line a 9x5 metal loaf pan with plastic wrap, leaving a generous overhang all around the edge of the pan. Add the graham cracker streusel to the loaf pan and press in evenly.

Semifreddo

  • Add water to a saucepan that your stand mixer bowl will sit in. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer.
  • Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff. Remove to another bowl and set it in the fridge. Clean the bowl & whisk attachment of the stand mixer.
  • Add maple syrup, eggs + egg yolks, pumpkin, salt and spice to the stand mixer bowl and whisk to combine. Set it on top of the simmering pot of water and continue to whisk until it reaches 165° to gently cook the eggs. (Use a candy or instant read thermometer to check the temperature.)
  • Remove the stand mixer bowl from the simmering water and set it back on the mixer. Whip on high until the bowl is cool to the touch.
  • Fold half the whipped cream into the maple-pumpkin mixture. Fold the remaining whipped cream in until combined. Pour this into the loaf pan and smooth the surface with a spatula.
  • Gently fold the overhanging plastic over the semifreddo to cover and freeze for at least 8 hours.

To Serve

  • Unwrap the top of the semifreddo and invert it onto a serving platter. Remove the plastic wrap.
  • Run a knife under hot water to warm the blade and slice into about 1" slices. Repeat as needed.

Nutrition

Calories: 273kcal | Carbohydrates: 17g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 86mg | Potassium: 136mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4671IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Notes

Optional: drizzle a little maple syrup or sprinkle some spiced pecans over the semifreddo to serve.