Pumpkin Mousse with Toffee Crunch

Whisk Kemps Heavy Whipping Cream (3/4 cup), Granulated Sugar (3/4 cup) and the yolks of the Eggland's Best Classic Eggs (5) in a heavy bottom medium-sized​saucepan​n. Stir to blend.

Continue stirring over medium heat until thickened to a pudding consistency. Don't boil.

Transfer mixture to a large bowl. Mix in Canned Pumpkin Purée (1 1/4 cups), Dark Rum (2 Tbsp), Vanilla Extract (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), Ground Nutmeg (1/4 tsp), Ground Allspice (1/8 tsp), Ground Ginger (1/2 tsp), and Salt (1/4 tsp).

Refrigerate uncovered until cold, stirring occasionally, about 40 min.

Beat remaining Kemps Heavy 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.

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.

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.

Whisk Just Jan’s® Pomegranate Fruit Spread (1/2 cup) and Just Jan’s® Seedless Raspberry Spread (1/2 cup) together until combined.

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.

Cover, refrigerate or freeze overnight. Garnish with big toffee crunch pieces.