Frozen Pumpkin Mousse with Walnut-Toffee Crunch

A luxurious frozen dessert featuring creamy pumpkin mousse layered with crunchy walnut-toffee pieces, spiced with warm fall flavors like cinnamon, ginger, and nutmeg. This elegant dessert is topped with whipped cream and garnished with cinnamon sticks.

4 servings

17 hr 5 min

Published October 4, 2025

Ingredients

•2 tablespoons Vegetable oil
•1 cup walnut pieces (about 4 ounces)
•⅔ cup toffee bits (such as Skor; about 3 1/2 ounces)
•4 teaspoons (packed) dark brown sugar
•⅛ teaspoon salt
•1 tablespoon unsalted butter, melted
•2 cups chilled heavy whipping cream, divided
•¾ cup sugar
•5 large egg yolks
•1¼ cups canned pure pumpkin
•2 tablespoons dark rum
•1¼ teaspoons vanilla extract
•¾ teaspoon ground cinnamon
•½ teaspoon ground ginger
•¼ teaspoon ground nutmeg
•¼ teaspoon salt
•⅛ teaspoon ground allspice
•4 pieces cinnamon sticks

Cooking Instructions

1.
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 (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.
15 min
2.
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.
50 min
3.
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.
240 min
4.
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.
720 min

Ingredients

•2 tablespoons Vegetable oil

•1 cup walnut pieces (about 4 ounces)

•⅔ cup toffee bits (such as Skor; about 3 1/2 ounces)

•4 teaspoons (packed) dark brown sugar

•⅛ teaspoon salt

•1 tablespoon unsalted butter, melted

•2 cups chilled heavy whipping cream, divided

•¾ cup sugar

•5 large egg yolks

•1¼ cups canned pure pumpkin

•2 tablespoons dark rum

•1¼ teaspoons vanilla extract

•¾ teaspoon ground cinnamon

•½ teaspoon ground ginger

•¼ teaspoon ground nutmeg

•¼ teaspoon salt

•⅛ teaspoon ground allspice

•4 pieces cinnamon sticks

Cooking Instructions

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 (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.

15 min

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.

50 min

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.

240 min

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.

720 min