Name: Pumpkin and Pecan Semifreddo with Caramel Sauce
Yield: Makes 8 Servings
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 cups whipping cream; 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 1/4 cup crème fraîche or sour cream; 1 teaspoon vanilla extract; 1/8 teaspoon salt; Whipped cream

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