This dish was inspired by one I had at a wine dinner at a lovely little Greensboro, NC restaurant called Table 16. I love how the flavor is subtle on the pumpkin and the texture of the semifreddo is incredibly light and fluffy. I also like the idea of combining pumpkin with a little dark chocolate and the candied pepitas provide a sweet and toasty crunchy contrast with the frozen mousse. This is a happy compromise for those Thanksgiving guests of yours who are either chocolate lovers or the pumpkin lovers.

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