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Pumpkin Parfait Pie

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


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

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


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.

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