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RECIPE
16 INGREDIENTS 10 STEPS 1hr

Pumpkin Mousse with Toffee Crunch

4.6
5 Ratings
Fall means cool breezes and lots of pumpkin recipes coming at us. This beautiful dessert idea is far from “just another pumpkin dessert”. Creamy, crunchy, sweet and spicy all in one lovely goblet.
Pumpkin Mousse with Toffee Crunch Recipe | SideChef
Fall means cool breezes and lots of pumpkin recipes coming at us. This beautiful dessert idea is far from “just another pumpkin dessert”. Creamy, crunchy, sweet and spicy all in one lovely goblet.
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
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I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
1hr
Total Time
$4.73
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Mousse

1 3/4 cups
Whipping Cream
5
Eggs , separated
yolks only
2 Tbsp
Dark Rum
1 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/4 tsp
1/8 tsp
Ground Allspice

Toffee Crunch

1/2 cup
Assorted Nuts

Pomegrante Raspberry “Sauce”

1/2 cup
Just Jan’s® Pomegranate Fruit Spread
1/2 cup
Just Jan’s® Seedless Raspberry Spread
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1476
FAT
97.7 g
PROTEIN
15.3 g
CARBS
132.6 g

Cooking Instructions

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Step 1
Whisk Whipping Cream (3/4 cup) , Granulated Sugar (3/4 cup) and the yolks of the Eggs (5) in a heavy bottom medium-sized​saucepan​n. Stir to blend.
Step 2
Continue stirring over medium heat until thickened to a pudding consistency. Don't boil.
Step 3
Transfer mixture to a large bowl. Mix in Canned Pumpkin Purée (1 1/4 cups) , Dark Rum (2 Tbsp) , Vanilla Extract (1/2 Tbsp) , Ground Cinnamon (1 tsp) , Ground Nutmeg (1/4 tsp) , Ground Allspice (1/8 tsp) , Ground Ginger (1/2 tsp) , and Salt (1/4 tsp) .
Step 4
Refrigerate uncovered until cold, stirring occasionally, about 40 min.
Step 5
Beat remaining Whipping Cream (1 cup) in another large bowl until cream hold peaks. Fold the whipped cream into the pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
Step 6
In a large heavy bottomed saucepan, combine Unsalted Butter (1 cup) , Caster Sugar (1 cup) . Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color.
Step 7
Sprinkle the Assorted Nuts (1/2 cup) on a large baking sheet lined with foil or parchment, pour the toffee liquid on top of it.
Step 8
Whisk Just Jan’s® Pomegranate Fruit Spread (1/2 cup) and Just Jan’s® Seedless Raspberry Spread (1/2 cup) together until combined.
Step 9
According to the dish size you have chosen, start with spoonfuls of the Pomegranate Raspberry sauce. Pipe or drop a dollop​ of mousse in each goblet, then add few​ toffee pieces. Top with more pumpkin mousse.
Step 10
Cover, refrigerate or freeze overnight. Garnish with big toffee crunch pieces.

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4.6
5 Ratings
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Nutrition Per Serving
Calories
1476
% Daily Value*
Fat
97.7 g
125%
Saturated Fat
56.4 g
282%
Trans Fat
1.3 g
--
Cholesterol
469.3 mg
156%
Carbohydrates
132.6 g
48%
Fiber
4.3 g
15%
Sugars
124.4 g
--
Protein
15.3 g
31%
Sodium
383.5 mg
17%
Vitamin D
2.9 µg
14%
Calcium
144.3 mg
11%
Iron
2.8 mg
16%
Potassium
342.6 mg
7%
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