Crunchy Toffee Topping
- 1 cup walnut or pecan pieces
- 2/3 cup toffee bits (such as Skor)
- 4 teaspoons (packed) dark brown sugar
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 ¼ cup heavy cream
- 6 large egg yolks
- 1 cup sugar
- 1 ¾ cup heavy cream
- 1 can (15 ounces) canned pumpkin
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1/8 teaspoon ground allspice
- ¾ cup heavy cream
- 2 teaspoons confectioners sugar
- 1 teaspoon of vanilla extract
Preheat oven to 325°F. Line rimmed baking sheet with foil; or parchment. 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 10-15 minutes. Cool crunch completely on baking sheet. Transfer to work surface; chop coarsely.
Whisk heavy 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.
Whip remaining 1 3/4 cups cream in another large cold bowl until cream holds stiff peaks. Fold whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the heavy cream and vanilla. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
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)