Leftover Thanksgiving Pumpkin Pie Parfait

This recipe appears in:
Day-After-Thanksgiving Brunch Menu

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.


  • 1 pumpkin pie, with the custard scooped out and separated from the crust
  • 1 large ginger cookie
  • 1 slice of pound cake
  • 1 tablespoon of Amaretto
  • 1 1/2 cups of soft vanilla ice cream
  • 2 1/2 cups of whipping cream
  • 1/4 teaspoon of cinnamon
  • 3/4 cup of sugar
  • 1/2 cup of water
  • 1/2 cup of cranberry sauce


  1. 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. 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. 3.

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

  4. 4.

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

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