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Pumpkin Parfait Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2015
Winner First Place

Ingredients

CRUST
3 cups flour
1 large egg
1 tsp. salt
1 Tbsp. vinegar
1 cup + 2 Tbsp. Crisco shortening
1/3 cup ice water

2 cups cubed pumpkin bread (homemade or mix)

Pumpkin Cream Layer
1 4-oz. pkg. instant vanilla pudding
½ tsp. cinnamon
1 cup canned pumpkin
1 cup heavy whipping cream
½ tsp. pumpkin pie spice

Cream Cheese Layer
2 Tbsp. powdered sugar
3 oz. cream cheese
½ cup white chocolate chips
1 cup heavy whipping cream, stiffly beaten
2/3 cup chopped toffee bars
2/3 cup chopped candied or toasted pecans
2/3 cup caramel sauce

CINNAMON MAPLE WHIPPED CREAM
1 ½ cups heavy whipping cream
2 Tbsp. powdered sugar
¼ tsp. cinnamon
½ tsp. maple flavoring

Directions

CRUST
In a large bowl combine the flour and salt. Cut in shortening. In a separate bowl beat the egg and add water and vinegar. Gradually add to flour mixture until dough comes together. Divide in half and flatten into disks. Refrigerate at least 1 hr. Roll out to fit a 9 ½ inch pie dish. Flute edge and prick bottom and sides. Bake in a 425 degrees oven 20 minutes, or until light brown. Cool completely before filling.
2 cups cubed pumpkin bread (homemade or mix)

Cream Cheese Layer
In a large mixing bowl, stir together the pudding and spices. Add pumpkin and whipping cream and beat on medium speed 1-2 minutes until combined.

In a medium bowl, beat the cream cheese and powdered sugar together until blended. Blend in melted white chocolate and then fold in whipped cream.
Spread one-half of the pumpkin cream layer into prepared crust. Top with 1 cup cubed pumpkin bread. Spread with ½ cream cheese layer, 1/3 cup chopped candied pecans, 1/3 cup chopped toffee and 1/3 cup caramel. Repeat. Refrigerate until set (about 2 hrs). Decorate edge of pie with cinnamon whipped cream.

CINNAMON MAPLE WHIPPED CREAM
Beat the cream, powdered sugar, maple flavoring and cinnamon on high speed until stiff. Pipe around edge of pie.