In Recipes

TOPPING:
Vegetable oil
1 cup walnut or pecan 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

FOR TOPPING:
Preheat oven to 350°F. Line rimmed baking sheet with foil; or parchment, 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.

FOR MOUSSE:
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 cold bowl until cream holds stiff 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 your chosen glass or small bowl, add your mousse, top each with a dollop of cream and top with the crunch. Serve immediately.
Serves 6-8 (6 oz serving)

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