These delicious mini Pumpkin Mousse with Toffee Crunch & Cran-Raspberry Sauce will be the highlight of any Thanksgiving dessert table!
I have been waiting all year for Fall to arrive in Los Angeles, along with “The Great Pumpkin” from Charlie Brown. Or maybe I am just looking for an excuse to make something with pumpkin. Either way, this recipe is in my standard fall rotation. Hope you enjoy it as much as I do.
Today’s Recipe: Pumpkin Mousse with Toffee Crunch
Making this treat in mini dessert glasses helps everyone with portion control, and looks oh so impressive. You can buy the mini dessert glasses at Bed, Bath & Beyond.
Start the recipe by making a simple toffee brittle, then mixing whip cream with pumpkin and spices. You can make the cran-raspberry sauce in advance and freeze. The leftover sauce is also great on ice cream.
Assembly of these festive desserts is a bit messy but well worth the effort. I suggest using a piping bag to fill the glasses with pumpkin. Make your own by using a plastic bag with a corner cut off.
Note: You can make Pumpkin Mousse with Toffee Crunch ahead of time and freeze it, which makes this great for transporting to a party. You can also double the recipe and make it in a trifle bowl.
No matter what shape dish you put this dessert in, it always looks beautiful.
Recipe reposted from October 12, 2012
Pumpkin Mousse with Toffee Crunch and Cran-Raspberry Sauce
- Vegetable oil
- 1 package baking toffee bits such as Heath or Skor, in the baking section next to chocolate chips
- 8 teaspoons packed dark brown sugar
- 1/8 teaspoon salt
- 2 tablespoon unsalted butter melted
- 1 3/4 cups chilled heavy whipping cream
- 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
- 1 package fresh or frozen cranberries 12 oz
- ½ cup water
- ½ cup sugar
- ¼ cup raspberry vinegar
- 1 package frozen raspberries 12 oz
For Toffee Crunch:
Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss 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 8-10 minutes. Watch closely as this will burn quickly. Cool crunch completely on sheet. Transfer to work surface; chop coarsely, saving bigger pieces for topping the dessert.
For Pumpkin Mousse:
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.
Beat remaining 1 cup cream in another large bowl until cream holds peaks. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
For Cran-Raspberry Sauce:
Bring water and sugar to a boil in a medium saucepan. Add cranberries and vinegar and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Stir in raspberries during the last few minutes. Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until you are ready to assemble dessert. This can be made in advance and frozen. Defrost before assembling dessert.
To Assemble Dessert:
In each mini dish, add approximately 1 teaspoon of cranberry sauce. Pipe or drop dollop of mousse in each goblet, then add 1 teaspoon of toffee crunch. Top with more pumpkin mousse. Cover; refrigerate or freeze overnight. (Can be made 2 days ahead. Garnish with big Toffee Crunch pieces.
Quote of the Week
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” – Jim Davis
I second that.
…and then she paused for thought.