Pumpkin Spice Semifreddo

Makes about 1 ½ Litres


  • 1 can sweetened condensed milk
  • ⅔ cup pumpkin puree
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  • 2 Tbsp vanilla extract
  • ¼ tsp salt
  • 2 cups whipping cream


  • Stir the condensed milk, vanilla, spices and salt together in a medium bowl. Stir well to combine.
  • In a separate bowl, beat the whipped cream with a whisk until it is fluffy and makes stiff peaks.
  • Add the whipped cream to the condensed milk mixture and fold it in carefully until it’s barely combined.
  • Spread the mixture into a shallow casserole dish and freeze for at least 2 hours (overnight is better!)
  • Once the mixture is frozen, cover tightly with plastic wrap.Enjoy with caramel sauce, salted nuts or with espresso poured over top!