Frozen Pumpkin Mousse with Walnut Toffee Crunch
Indulge in the ultimate fall-inspired frozen dessert with this Frozen Pumpkin Mousse with Walnut Toffee Crunch. Creamy and luscious, this no-bake mousse combines the warm, spiced flavors of pumpkin, cinnamon, and nutmeg with the light, airy texture of whipped cream, making it an elegant yet easy-to-prepare treat. The real showstopper, however, is the decadent walnut toffee crunch—a buttery, caramelized topping that adds an irresistible texture and nutty sweetness to every bite. Perfect for holiday gatherings or a cozy autumn evening, this frozen dessert can be prepared ahead of time, making it as convenient as it is impressive. Whether enjoyed straight from the freezer or topped with a dollop of whipped cream, this mousse promises to be a seasonal favorite that blends sophistication with comfort.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Heavy cream
- 0.5 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 0.25 cup Brown sugar
- 0.5 cup Chopped walnuts
- 2 tablespoons Butter
Instructions
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes.
In a medium saucepan, combine 1 cup of pumpkin puree, 0.5 cup of granulated sugar, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground nutmeg, and 1 teaspoon of vanilla extract. Heat over medium-low heat, stirring frequently, until the mixture begins to bubble gently. Remove from heat.
Microwave the bloomed gelatin for 10 seconds or until liquified, then stir it into the warm pumpkin mixture. Set aside to cool to room temperature.
In a large mixing bowl, use an electric mixer to whip 1.5 cups of heavy cream until soft peaks form. Gently fold the cooled pumpkin mixture into the whipped cream until fully combined. Be careful not to deflate the whipped cream. Transfer the mousse mixture to a freezer-safe container and level the surface. Freeze for at least 4 hours or overnight.
To make the walnut toffee crunch, combine 0.25 cup of brown sugar and 2 tablespoons of butter in a small skillet. Heat over medium heat, stirring constantly, until the sugar melts and combines with the butter into a smooth, bubbling caramel. Stir in 0.5 cup of chopped walnuts.
Spread the walnut-toffee mixture onto a parchment-lined baking sheet and let it cool completely. Once hardened, break into small pieces.
Before serving, scoop the frozen pumpkin mousse into dessert glasses or bowls and garnish with the walnut toffee crunch. Serve immediately and enjoy!
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 145.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
