Frozen Pumpkin Mousse with Pecan– Toffee Crunch

We just had this dessert tonight and I thought it was so yummy and different! Be sure to prepare it one day ahead.

4 servings

Crunch:
Vegetable oil
1 C. chopped pecans
2/3 C. toffee bits
4 t. dark brown sugar
1/8 t. salt
1 T. unsalted butter, melted
Preheat 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, about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.

Mousse:
2 C. chilled heavy whipping cream, divided
¼ C. sugar
5 large egg yolks
1 ¼ C. canned pure pumpkin
1 t. rum flavoring (optional)
1 ¼ t. vanilla extract
¾ t. ground cinnamon
½ t. ground ginger
¼ t. ground nutmeg
¼ t. salt
1/8 t. allspice
Whisk ¾ C. whipping cream, sugar, and egg yolks in heavy medium-low heat until thickened to pudding consistency, about 10 minutes, do not boil. Transfer mixture to large bowl. Mix in pumpkin, rum flavoring, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes. Beat remaining 1 ¼ C. cream in another large bowl until cream holds peaks. Transfer ½ C. 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 goblets, layer 1/3 C. mousse and generous tablespoon crunch. Repeat 2 more times. If necessary, whisk reserved ½ C. whipped cream to soft peaks and sweeten with 1 or 2 teaspoons of powdered sugar. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight.