Leftover Thanksgiving Pumpkin Pie Parfait Recipe

• 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. 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.

pumpkin pie, ginger cookie, cake, of amaretto, vanilla ice cream, whipping cream, cinnamon, sugar, water, cranberry sauce

Taken from www.seriouseats.com/recipes/2008/11/leftover-thanksgiving-pumpkin-pie-parfait-recipe.html (may not work)