1 1/2 cups walnut pieces
3 bars (1.4 oz. each) chocolate toffee
2 tbsps. dark brown sugar
1/8 tsp. salt
2 tbsps. unsalted butter, melted
4 cups chilled heavy cream, divided
1 1/4 cups sugar
8 egg yolks
2 1/4 cups canned pure pumpkin
1/4 cup dark rum
3 tsps. vanilla, divided
2 1/2 tsps. groud cinnamon, divided
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 cup confectioners' sugar
Cinnamon sticks for garnish
Heat oven to 350 degrees. Line baking sheet with foil; coat with nonstick cooking spray. Chop toffee and mix with walnuts, brown sugar and salt. Add melted butter; toss to coat. Place mixture on baking sheet in single layer. Bake 15 minutes. Cool; chop coarsely. In heavy saucepan over medium heat whisk together 2 cups heavy cream, sugar, and egg yolks. Stir until thickened to a pudding consistency, about 10 minutes. Do not boil.
In large bowl, combine pumpkin, rum, 2 tsp. vanilla, 1 1/2 tsps. cinnamon, ginger, nutmeg, salt, and allspice. Stir in egg mixture. Refrigerate, stirring occasionally, until completely chilled. Beat 1 cup heavy cream until soft peaks form; fold into chilled pumpkin mixture. Place in freezer 3 - 4 hours before serving (or overnight); remove 5 minutes before serving.
Beat remaining 1 cup heavy cream until frothy. Add confectioners' sugar, remaining 1 tsp. vanilla and 1 tsp. cinnamon; beat until soft peaks form. Serve mousse topped with crunch and cinnamon whipped cream. Garnish with cinnamon sticks.