Name: Frozen Pumpkin Mousse with Walnut-Toffee Crunch
Yield: 4 Servings
Ingredients: Vegetable oil; 1 cup walnut pieces (about 4 ounces); 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces); 4 teaspoons (packed) dark brown sugar; 1/8 teaspoon salt; 1 tablespoon unsalted butter, melted; 2 cups chilled heavy whipping cream, divided; 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; 4 cinnamon sticks

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