====== Pumpkin and Pecan Semifreddo ======

Makes 8 Servings\\
Can be made 3 days ahead. Keep frozen.\\

===== 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

===== Procedure =====
==== Crust ====

  - Line 9 1/4x5 1/4x3-inch metal loaf pan with plastic wrap. 
  - Blend gingersnap crumbs and brown sugar in processor until combined. 
  - With machine running, slowly add butter; process until moist crumbs form. 
  - Press crumb mixture onto bottom and 2 inches up sides of prepared loaf pan. 
  - Chill 10 minutes.

==== Semifreddo ====

  - Whisk pumpkin, honey, and spices in large bowl to blend. Set aside.
  - Stir 1 cup sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. 
  - Increase heat and boil syrup without stirring until candy thermometer registers 248°F, about 10 minutes.
  - Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks. 
  - Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 minutes.
  - Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. 
  - Fold in remaining egg white mixture. 
  - Fold in pecans and toffee bits. 
  - Spoon mixture into prepared crust. 
  - Cover with plastic wrap and freeze until frozen, about 8 hours.