Allison Day
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Pumpkin Parfait

Pumpkin Parfaits

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. ^_^

Pumpkin pie filling adapted from Baking from My Home To Yours by Dorie Greenspan. Whipped cream adapted from


  • 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

Cooking Directions

  1. 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.
  2. Bake at 300°F for 1 hour, or until no longer jiggly.
  3. Whip the 2 cups of cream until almost at stiff peaks. Add the liqueur and sugar, and mix until just blended in.
  4. 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.
  5. Enjoy!


1 Response

  1. So, what about pecan topping? 🙂

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