Pumpkin Mousse with Toffee Crunch and Cran-Raspberry Sauce

INGREDIENTS

Vegetable oil

package baking toffee bits (such as Heath or Skor, in the baking section next to chocolate chips)

8 tsp

packed dark brown sugar

1/8 tsp

salt

2 tbsp

unsalted butter (melted)

1 3/4 cups

chilled heavy whipping cream

3/4 cup

sugar

large egg yolks

1 1/4 cups

canned pure pumpkin

2 tbsp

dark rum

1 1/4 tsp

vanilla extract

3/4 tsp

ground cinnamon

1/2 tsp

ground ginger

1/4 tsp

ground nutmeg

1/4 tsp

salt

1/8 tsp

ground allspice

package fresh or frozen cranberries (12 oz)

1/2 cup

water

1/2 cup

sugar

1/4 cup

raspberry vinegar

package frozen raspberries (12 oz)