Every year, I make Dorie Greenspan’s Thanksgiving Twofer Pie for my family’s Thankgiving celebration.
Every year, I have leftover pumpkin filling and pecan topping.
And every year, I don’t know how to use it up. I’ve tried making extra little pies, but those never got eaten since I make two full pies and we always have leftovers.
So this year, I decided to do something a little different.
I poured the extra pumpkin filling into a baking dish, and baked it along with the pies. Then I scooped it out, and layered it with fresh whipped cream to make some beautiful (and delicious) parfaits. They were gone right away!
I no longer have to worry about what to do with that extra pie filling… and you’ll see in a day what I did to use up the pecan topping. ^_^
- 2 cups of pumpkin puree
- 1 1/3 cups heavy cream
- 1 cup brown sugar
- 2 eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 4 tsp walnut liqueur (or rum)
- 2 cups heavy cream
- 2 tsp walnut liqueur (or vanilla extract)
- 2 tbsp powdered sugar
- Mix the pumpkin puree, 1 1/3 cups of heavy cream, brown sugar, eggs, egg yolks, vanilla, cinnamon, ginger, and salt. Pour into an 8×8″ baking dish.
- Bake at 300°F for 1 hour, or until no longer jiggly.
- Whip the 2 cups of cream until almost at stiff peaks. Add the liqueur and sugar, and mix until just blended in.
- Starting with the pumpkin, layer the pumpkin and whipped cream in a tall glass until full. Top with a little dollop of whipped cream, and a sprinkle of cinnamon.