Frozen Pumpkin Mousse with Walnut-Toffee Crunch

Ingredients

Crunch

• 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

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
• 4 cinnamon sticks

Preparation

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