#pumpkinsemifreddo

The flavors of pumpkin, warm spices, crunchy gingersnaps, and rich caramel sauce come together in this delicious dessert. With its creamy texture and hint of pumpkin spice, the semifreddo is a great treat for any fall or winter event. Ingredients: 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 1/2 cups heavy cream. 1/2 cup crushed gingersnap cookies. 1/2 cup caramel sauce. Instructions: Mix pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Mix everything together well. Heavy cream should be whipped in a different bowl until stiff peaks form. Fold the whipped cream into the pumpkin mixture slowly until it's all mixed together. Spread the dough out evenly on top of a loaf pan or other freezer-safe container after pouring it in. Break up some gingersnap cookies and sprinkle them on top of the mixture. Spread the caramel sauce on top of the gingersnap layer. Put plastic wrap over the pan or container and freeze for at least 4 hours, or until firm. After it's been frozen, take it out of the freezer and let it sit for a few minutes before cutting it up and serving. If you want, you can serve the semifreddo slices with extra caramel sauce drizzled on top. Prep Time: 20 minutes Cook Time: 240 minutes

The flavors of pumpkin, warm spices, crunchy gingersnaps, and rich caramel sauce come together in this delicious dessert. With its creamy texture and hint of pumpkin spice, the semifreddo is a great treat for any fall or winter event.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 1/2 cups heavy cream. 1/2 cup crushed gingersnap cookies. 1/2 cup caramel sauce.

Instructions: Mix pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Mix everything together well. Heavy cream should be whipped in a different bowl until stiff peaks form. Fold the whipped cream into the pumpkin mixture slowly until it's all mixed together. Spread the dough out evenly on top of a loaf pan or other freezer-safe container after pouring it in. Break up some gingersnap cookies and sprinkle them on top of the mixture. Spread the caramel sauce on top of the gingersnap layer. Put plastic wrap over the pan or container and freeze for at least 4 hours, or until firm. After it's been frozen, take it out of the freezer and let it sit for a few minutes before cutting it up and serving. If you want, you can serve the semifreddo slices with extra caramel sauce drizzled on top.

Prep Time: 20 minutes

Cook Time: 240 minutes