Everybody wants to contribute in some way to the Thanksgiving feast. But what do you do when people bring so many pumpkin pies that you can't look another one in the face? Turn it into something else, of course. That's exactly what we did with our pumpkin pie parfait. This parfait uses the cooked pumpkin filling but discards the pie crust. That's a good thing anyway because by now, the crust is soggy anyway.
If you can't even think of eating anything pumpkin flavored right now, that's not a problem either. You can freeze the pumpkin pie filling and use it at a later time. Just make sure to remove the crust before you freeze it.
We made this dish on Sonoran Living Live in Phoenix the other day. Everyone in the studio loved it. Let us know how you deal with your leftover pumpkin pie.
Pumpkin Pie Parfait
Makes 4
1 cup Baked pumpkin pie with crust removed
4 oz Softened cream cheese
Dash Cinnamon
4 serv size Vanilla instant pudding
1 ⅓ cup Milk
½ cup Cool whip
4 slices Pound cake
2 tbsp Bourbon or rum, optional
In a medium sized bowl, mix pumpkin pie filling until it’s smooth. Stir in softened cream cheese until well blended. Add cinnamon to taste. The amount needed will depend upon the flavor of the pie filling.
In another bowl, mix together vanilla pudding and milk until thick. Fold in Cool whip.
Brush pound cake lightly with bourbon or rum. Dice the pound cake into ½” pieces.
In a parfait dish layer pound cake, then cream cheese/pumpkin mixture, then pudding. Top with another layer of pound cake. Repeat. Put a dollop of cool whip on the top. Refrigerate until ready to serve.
Have you seen our recipes for using leftover turkey? If not, check out our turkey enchilada casserole recipe and our turkey alfredo pizza recipe. They are both quick, easy and definitely yummy.
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