Name: Frozen Pumpkin Mousse with Walnut-Toffee Crunch
Yield: Makes 4 servings
Ingredients: 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; 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

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Frozen Pumpkin Mousse with Walnut-Toffee CrunchPornchai Mittongtare

With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie. Start making this dessert at least one day before you plan to serve it.

Recipe notes

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