For an impressive last-minute, no-bake Thanksgiving dessert, look no further than this pumpkin semifreddo with Marcona almond brittle. Semifreddo (Italian for “half cold”) is a semi-frozen dessert with the texture of frozen mousse, much like sliceable ice cream.

Pumpkin Semifreddo with Marcona Almond Brittle | Tutti Dolci

Salted Marcona almond brittle makes a nice textural contrast against the cloud-like pumpkin semifreddo, which literally melts in your mouth. Best of all, no ice cream maker is required – all you need is a loaf pan and freezer.

Pumpkin Semifreddo with Marcona Almond Brittle | Tutti Dolci

I’m sharing this recipe as part of McCormick’s Go 4 Gourmet recipe challenge. The premise is simple: create a gourmet recipe using four challenge ingredients (pumpkin, Marcona almonds, sea salt, and cinnamon). View more creations or submit your own dish at Go 4 Gourmet.

Pumpkin Semifreddo with Marcona Almond Brittle | Tutti Dolci

Pumpkin Semifreddo with Marcona Almond Brittle
Pumpkin Semifreddo
3 large egg yolks
1/3 cup honey
1 cup heavy cream
1/2 cup pure pumpkin
1/2 tsp McCormick Gourmet Roasted Saigon Cinnamon
1/8 tsp cloves
1/8 tsp ginger
1/8 tsp nutmeg

Marcona Almond Brittle
1/4 tsp baking soda
1/2 tsp McCormick Sea Salt
1/2 tsp McCormick Gourmet Roasted Saigon Cinnamon
6 Tbsp unsalted butter, cubed
1/2 cup light brown sugar
1/4 cup honey
1/4 cup maple syrup
1 cup Marcona almonds

Line a 9 x 5-inch loaf pan with plastic wrap, leaving a three-inch overhang on each side. Combine egg yolks and honey in a heat-proof bowl over a saucepan of gently simmering water. Use a hand mixer to beat until mixture is pale, thick, and foamy, about 5 minutes. Remove bowl from heat and continue to beat for several minutes to cool. Set aside.

Place heavy cream in a chilled bowl. Use a hand mixer (with clean beaters) and beat heavy cream until soft peaks form. Refrigerate until ready to use. Transfer cooled egg mixture to a large bowl; fold in pumpkin and spices. With a clean spatula, fold in whipped cream just until incorporated. Scrape mixture into prepared pan and smooth top with an offset spatula. Cover with plastic overhang and freeze for at least 6 hours, or up to 3 days.

For the brittle, combine baking soda, sea salt, and cinnamon in a ramekin. Line a rimmed baking sheet with a silicone mat. Combine butter, brown sugar, honey, and maple syrup in a heavy saucepan and cook on medium high heat, stirring occasionally, until mixture reaches 300ΒΊF, about 8 minutes.

Remove from heat and carefully add baking soda, sea salt, and cinnamon (mixture will bubble up). Stir in Marcona almonds and immediately spread out mixture on prepared baking sheet to 1/4-inch thick with an offset spatula. Chill in the refrigerator until cool (about 30 minutes), then break brittle into pieces.

When ready to serve, invert semifreddo onto a platter. Use a warm knife or offset spatula to smooth any wrinkles on the surface of the semifreddo. Top with pieces of brittle. Store leftover brittle in an airtight container at room temperature.

Yield – 8 servings of semifreddo | 24 pieces of brittle
Calories – 168 (per slice) | 90 (per piece)
Carbs – 13 (per slice) | 12 (per piece)

Disclosure: This post is sponsored by McCormick. All opinions expressed are my own.


  1. Brilliant use of seemingly random ingredients! It’s still early but I would love a happy serving of this semifreddo with (my morning coffee).

    Happy Thanksgiving, Laura!

    1. Hi Jessica, I haven’t tested it so I can’t say for sure, but I have heard of swapping the heavy cream with coconut cream so it’s certainly worth a try! Here’s a recipe.

  2. What an amazing dessert! I’m charmed by the fall theme with the festive addition of Marcona Almond Brittle! A marvelous addition to the Thanksgivng feast!

  3. Your pumpkin semifreddo looks and sounds so yummy. I still haven’t had my fill of pumpkin desserts yet so this would also be perfect for my post-Thanksgiving dinner recovery πŸ™‚ The almond brittle also sounds like a nice contrast. Nice job on the challenge!

  4. I’ve tried Semifreddo probably less than 3 times in my life at restaruatns. I thought of making it before too but totally forgot about it. Looks so delicious with pumpkin – never had pumpkin semifreddo and it sounds so fancy and delicious!

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