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SideChef
Recipes
American
Pumpkin Mousse with Toffee Crunch
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.
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Pumpkin Mousse with Toffee Crunch
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Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
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.
1HR
Total Time
$4.73
Cost Per Serving
Ingredients
Servings
4
US / Metric
Mousse
Whipping Cream
1 3/4 cups
Whipping Cream
Granulated Sugar
3/4 cup
Granulated Sugar
Egg
5
Eggs, separated
yolks only
Canned Pumpkin Purée
1 1/4 cups
Canned Pumpkin Purée
Dark Rum
2 Tbsp
Dark Rum
Vanilla Extract
1/2 Tbsp
Vanilla Extract
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Ginger
1/2 tsp
Ground Ginger
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Salt
1/4 tsp
Salt
Ground Allspice
1/8 tsp
Ground Allspice
Toffee Crunch
Caster Sugar
1 cup
Caster Sugar
Unsalted Butter
1 cup
Unsalted Butter
Assorted Nuts
1/2 cup
Assorted Nuts
Pomegrante Raspberry “Sauce”
Just Jan’s® Pomegranate Fruit Spread
1/2 cup
Just Jan’s® Pomegranate Fruit Spread
Just Jan’s® Seedless Raspberry Spread
1/2 cup
Just Jan’s® Seedless Raspberry Spread
Nutrition Per Serving
VIEW ALL
Calories
1476
Fat
97.7 g
Protein
15.3 g
Carbs
132.6 g
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Pumpkin Mousse with Toffee Crunch
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Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
Cooking InstructionsHide images
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 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 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 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 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 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 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.
step 10 Cover, refrigerate or freeze overnight. Garnish with big toffee crunch pieces.
Tags
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American
Gluten-Free
Shellfish-Free
Fall
Vegetarian
No-Bake Dessert
Dessert
Thanksgiving
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