Blood Orange Pumpkin Semifreddo Bars
These Blood Orange Pumpkin Semifreddo Bars are full of fall flavors and when you want to serve something a little more unique.
Equipment
- 6 cup rectangle glass pyrex dish
- unbleached parchment paper
Ingredients
Graham Cracker Crust:
- one 4.25 oz box Simple Mills Honey Cinnamon Sweet Thins
- 4 Tablespoons butter melted
- sprinkling of mineral salt
- 1/4 teaspoon pumpkin pie spice
Pumpkin Mascarpone Layer:
- 1 cup pumpkin puree
- 1 cup mascarpone cheese
- ½ teaspoon pumpkin pie spice
- sprinkling of mineral salt
- ¼ cup maple syrup
Blood Orange Yogurt Layer:
- 1.5 cups full-fat greek yogurt
- 1 Tablespoon blood orange zest
- 1 Tablespoon blood orange juice
- 2 Tablespoons honey
- 1 Tablespoon vanilla bean paste or extract
- sliced then quartered blood oranges for serving
Instructions
- Line serving dish with parchment paper, leaving a large overhang on both sides. To a food processor, add the Honey Cinnamon Sweet Thins and process into a coarse meal. Stir in melted butter, salt and pumpkin pie spice. Add to bottom of parchment-line serving dish and press down crust with a measuring cup or jar until uniform all across.
- To a medium bowl, add Pumpkin Mascarpone ingredients and stir until well combined. With a spatula, add atop crust, smoothing evenly.
- Wipe out the bowl and add the Blood Orange Yogurt Layer ingredients. Stir to combine and add atop the pumpkin layer, smoothing delicately across.
- Freeze overnight to harden, or at least 3 hours.
- Depending on how frozen bars are, you will need to leave them out at room temperature at least 30 minutes in order to remove payment paper overhang and slice the bars. When bars have started to soften, slice and serve topped with blood orange quarters and enjoy!