Frozen Pumpkin Mousse Parfaits

1. 1

   In a small bowl, combine the walnuts, toffee bits, brown sugar and butter. Press into a thin layer on a greased

2. 2

   . Bake at 350u00b0 for 10-13 minutes or until golden brown. Cool. Break into small pieces.

3. 3

   In a large saucepan, combine 1-1/2 cups whipping cream and sugar. Cook and stir over medium heat for 10-15 minutes or until slightly thickened. Remove from the heat.

4. 4

   Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the pumpkin, rum, cinnamon, vanilla, ginger, salt and nutmeg. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled.

5. 5

   In a small bowl, beat 1 cup cream until stiff peaks form. Fold into pumpkin mixture.

6. 6

   In each of eight dessert dishes, layer 4 teaspoons walnut mixture and 1/2 cup mousse; repeat layers. Freeze for at least 3 hours or overnight.

7. 7

   Just before serving, in a small bowl, beat remaining cream until stiff peaks form. Garnish parfaits with whipped cream and remaining walnut mixture.

* Per serving · 4 servings · Values may vary.