With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie. Start making this dessert at least one day before you plan to serve it.
Ingredients
Makes 4 servings
Crunch
Mousse
For crunch:
Step 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.
For mousse:
Step 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.
Step 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.
Step 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.
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Reviews (45)
Back to TopAwesome recipe. Substituted walnuts with pecans and did not freeze. Looks like a long recipe but it is simple. Will add to one of my favourites. High in calories/fat. May try substituting some ingredients for lower fat versions.
allthatsmom
Nova Scotia
10/10/2014
I would like to know if this mousse is "thick" enough to stuff cannoli shells Thank You
Danoflyfish
Frederick, MD
10/28/2012
This was incredible! All my favorite flavors. I used pecans because I didn't have enough walnuts. The only change I would recommend is to start checking the toffee crunch after about 7 minutes -- my Skor bits were completely melted by 10 minutes (and the recipe said to bake for 15, which would have burned everything). It's WORTH the extra few minutes to make the toffee crunch. Reminder to those complaining about the addition of chocolate that it's just the Skor or Heath bits you're supposed to use (same aisle as the chocolate chips), not the chocolate-covered candy bar. I made 8 portions -- would not make portions any larger unless I had a defibrillator handy!
babala
Ottawa, Ontario
10/14/2012
Made this for coworkers that work night shift. One of them said "it tastes like christmas." Another took some home and her kids raved about it. I couldn't find Skor so I used Heath bars as suggested.I also left out the rum as 1 of my coworkers is pregnant. No one noticed. I topped it with a spiced whipped cream: - 3/4 cup chilled whipping cream - 2 tablespoons sugar - 1/2 teaspoon cinnamon - 1/4 teaspoon ground ginger Beat whipping cream, sugar, cinnamon, and ginger in bowl until peaks form. The final product was a bit loose, almost "soupy." I don't know how I would thicken it to the consistency of a traditional mousse, but everyone enjoyed it regardless.
tdylan
Somerset, KY
1/17/2011
Very simple to make. I quadrupled it to make for a party with 35+ and served in a large bowl. I whipped 7 egg whites to firm peaks and folded them in at the end to make it more airy, similar to the last step in other mousse recipes. Presented beautifully in a clear bowl with a layer of whip cream and crunch all over the top.
Anonymous
ann arbor, mi
10/18/2010
was ok, wouldn't make it if you are trying to WOW a crowd.
jaimesummer
fallon, nevada
2/6/2010
This dessert for Thanksgiving ruined my reputation as a decent cook. The stores had run out of canned pumpkin and I used real, and it just didn't work out. We had to throw it out. Another part that didn't work, the toffee recommended--Skor's?--had chocolate, too, and that just didn't mesh with the whole flavor thing.
JanetBaker
Chicago
11/30/2009
This was delicious! Made six portions and refridgerated until well chilled: did not freeze. Added topping just prior to serving as per previous comments. Will make again for sure.
esther159
Vancouver, B.C.
10/20/2009
这两次两党这个节日和我t was excellent and a keeper. However, general feedback is that we prefer it unfrozen. I also crumbled quality ginger snap cookies you get from World Markets. Also used pecans instead of walnuts. The toffee/cookie crunch with this marvelous melt in you mouth mousse was heavenly with a great cup of coffee.
Angel42001
Los Angeles, CA
1/17/2009
I think the people that rated this poorly before must have been doing something wrong! I've been making it exactly as the recipe instructs since it was published in 2004 and always get rave reviews. I also agree that it is rich but is worth it! Is one of my favorites.
Anonymous
Mission Viejo, CA
1/9/2009
This is delicious! I did not freeze it and assembled each serving as needed so that the topping wouldn't get soggy. I used the entire 15 oz. can of pumpkin because I made the mistake of tasting the pumpkin mixture before adding the whipped cream and then panicked because the taste was so STRONG, (not thinking about how much whipped cream would be added) so I added all the pumpkin and all the whipped cream. My family and I liked the chocolate that was part of the Heath bar toffee bits.
eamoran
Galway, NY
12/1/2008
I made this dessert last year for Thanksgiving and people are still talking about it this year, so I'll make it again for sure. We are a bunch of sweet tooths, but it was still a lot even though I made six portions. I may go to eight this year. I haven't done it frozen because people said how good it was just refrigerated. I agree!
Karenbarrett
Chelmsford, MA
11/22/2008
I think one thing most people are not aware of is that spices need to be fresh in order to make things taste good. They need to be kept in a cool dry spot and replaced at least once a year. Another thing, do not skimp on quality ingredents and follow directions to the tee. Peoples oven temps vary also. Just be aware of all of the above. I thought this recipe was wonderful and even people who do not like pumpkin loved it. Most people said it tasted like ice cream. It is quite rich, I agree so take a smaller piece and enjoy.
cathy23
Burlington, VT
9/28/2008
This was absolutely delicious, and so much easier to make than a pie. I skipped making the crunch, and just crushed up almond roca candies to layer. Like other reviewers, I agree it doesn't need to be freezed. However, I think freezing helps keep the consistency while you're busy making other things. The crunch did get soggy, so I think next time I'll sprinkle it on top AFTER freezing. I'll definitely make this again... The look was impressive, and pumpkin flavor perfect. Everyone raved!
Anonymous
Los Angeles, CA
11/25/2007
This was sensational! One of my new favorite desserts to make! My guests thought it was delicious and one is serving it to her family for T-giving. I used chopped up Heath bars for the toffee.
Anonymous
cincinnati
11/2/2007