Leftover Thanksgiving Pumpkin Pie Parfait, via sick genius Kerry Saretsky at Serious Eats

- serves 6 -
Ingredients

1 pumpkin pie, with the custard scooped out and separated from the crust [Note from ECB: Should you lack a pumpkin pie, here's the one I made this year, and it was AWESOME... and I'm betting candied yams and canned pumpkin are a bargain right now)
1 large ginger cookie
1 slice of pound cake
1 tablespoon of Amaretto
1 1/2 cups soft vanilla ice cream
2 1/2 cups whipping cream
1/4 teaspoon of cinnamon
3/4 cup of sugar
1/2 cup water
1/2 cup cranberry sauce

Procedure

1. The trifle has four components: a crust-cookie-cake crumb bottom, a pumpkin-pie-ice-cream custard, a cinnamon whipped cream, and a cranberry sauce syrup—which sounds like a lot of steps, but each honestly takes 2 minutes. Begin by making the crumb, by pulsing the pie crust, cookie, pound cake, and amaretto lightly in the food processor until you have a crumb mixture. Be careful to stop before the mixture resembles a dough. Set aside.

2. For the custard, combine the pumpkin pie custard filling with the softened ice cream (a vanilla custard) with a hand mixer or a whisk. Set aside.

3. For the whipped cream, whip the cream and the cinnamon together with a hand mixer until the cream reaches a soft peak.

4. For the cranberry syrup, boil together the water, sugar, and cranberry sauce for 10 minutes, until it has reduced and become syrupy.

5. Then, simply assemble by layering the crumb, the custard, the cream, and then the hot syrup. You can make these ahead, and leave them to set in the refrigerator for a few hours, but don’t pour the hot cranberry syrup on until the last minute.

Author's note: If you don’t have leftover pound cake and ginger cookies, substitute with anything, from extra pie crust from an apple pie, to biscotti, or just use the pumpkin pie crust. This recipe is very flexible.