Frozen Pumpkin Mousse with Walnut-Toffee Crunch

Ingredients

Crunch

  • Vegetable oil
  • 1 cup walnut pieces (about 4 ounces)
  • 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
  • 4 teaspoons (packed) dark brown sugar
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter, melted

Mousse

  • 2 cups chilled heavy whipping cream, divided
  • 3/4 cup sugar
  • 5 large egg yolks
  • 1 1/4 cups canned pure pumpkin
  • 2 tablespoons dark rum
  • 1 1/4 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 4 cinnamon sticks

Preparation

Click here for preparation method.

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