Frozen Pumpkin Mousse with Walnut-Toffee Crunch
Frozen Pumpkin Mousse with Walnut-Toffee Crunch is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Line rimmed baking sheet with foil; brush generously with vegetable oil.
Toss nuts, toffee bits, sugar, and salt in medium bowl to blend.
Add butter and toss to coat.
Place mixture in center of prepared sheet; pat to single layer.
Bake until toffee bits are soft (but retain shape), about 15 minutes.
Cool crunch completely on sheet.
Transfer to work surface; chop coarsely.
Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend.
Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil).
Transfer mixture to large bowl.
Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice.
Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks.
Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill.
Fold remaining whipped cream into pumpkin mixture.
Cover and refrigerate mousse at least 4 hours and up to 1 day.
In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch.
Repeat 2 more times (some crunch may be left).
If necessary, whisk reserved 1/2 cup whipped cream to soft peaks.
Pipe or drop dollop of cream onto mousse in each goblet.
Cover; freeze overnight. (Can be made 2 days ahead.
Keep frozen.
Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.