Blender Pumpkin Semifreddo
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Recipe Intro From thefauxmartha
This simple, make-ahead dessert by TheFauxMartha is cross between frozen pumpkin mousse and cheesecake. Perfect for a cool ending to a warm meal and thanks to Vitamix it comes together fast!
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Recipe Card
For the Semifreddo
ingredients
- 3/4 cup heavy cream
- 1 (16 ounce) container whole milk ricotta
- 3/4 cup roasted pumpkin
- 1/2 cup mascarpone
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- Dash of cloves
- 1/8 teaspoon kosher salt
For the Graham Cracker Crumble
ingredients
- 6 graham crackers
- 2 tablespoons salted butter, melted
Garnish
ingredients
- Pepitas
Method
Step 1
Make the semifreddo at least 8 hours before serving and up to 2 weeks. Line the width of a 9 x 5-inch loaf pan with parchment paper. Set aside.
Step 2
In a high-powered blender, add the cream, and slowly turn up the speed until stiff peaks form. (Alternatively, using a stand mixer with the whisk attachment, beat the heavy cream on high until stiff peaks form.) Remove cream and place in a mixing bowl. Meanwhile, place all the remaining semifreddo ingredients in the blender basin (don't worry about cleaning it), and process just until incorporated, no longer.
Step 3
Pour the pumpkin mixture into the whipped cream in four increments, folding vigorously to incorporate with a spatula. Mixture will be lush and fluffy. Pour into prepared loaf pan and smooth top. Cover with plastic wrap, and freeze at least 8 hours or until set.
Step 4
Make the graham cracker crumble. In a small saucepan, melt the butter. Meanwhile, add graham crackers into the Vitamix and blend into a coarse meal. Stir the graham cracker meal into the melted butter until combined. Use the same day. To make in advance, blend the graham crackers and store covered. Add melted butter just before serving.
Step 5
To serve, remove semifreddo from the freezer, and let stand at room temperature for at least 15 minutes. Discard top piece of plastic wrap and run a thin, warmed knife along the edges to release. Invert loaf pan onto a serving platter. Cut into 1-inch slices, as you’d cut bread, running the knife under hot water between cuts to warm. Top with the graham cracker crumbles and a tiny pinch of pepita seeds for added crunch.
Step 6
To store, remove semifreddo from pan, keeping the parchment lining intact. Place in a freezer bag, removing as much air as possible before sealing, for up to 2 weeks.