Instructions

For the Pie Crust:

1. Roll out a small piece of dough, using a small pumpkin or leaf cookie cutter cut out shapes, bush with egg wash ( 1 egg to 1 tablespoon of water) sprinkle with sugar and cinnamon.
2. Bake at 375 degrees until lightly browned.
3. Roll out remaining dough to fit a large baking pan (like a jelly roll pan).
4. Bake until browned.
5. Transfer to a wire rack to cool.
6. Put in food processor to make into crumbs.
7. Set aside.

For the Pie Filling:

1. Mix together pumpkin, sugar, cinnamon, salt, ginger, and nutmeg.
2. Add eggs, lightly beat eggs into pumpkin mixture with a fork.
3. Add the evaporated milk and milk; mix well.
4. Wrap pan with foil.
5. Pour pumpkin mixture into a spring form pan.
6. Place pan into a baking pan larger then the spring form pan, put into a pre heated 375 degree oven.
7. Fill the larger pan with boiling water.
8. Bake 45 minutes or until when a knife is inserted into the center comes out clean. CAREFULLY remove pan from water bath and cool on wire rack.
9. Once cooled remove the outside ring.
10. Scoop into bowl and using a spoon whip the filling.

For the Cinnamon Whipped Cream:

1. In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not over beat.

To Assemble:

1. For the push up pop add 1 tablespoon of pie crust crumbs; for the parfait cup or mason jar add 2 tablespoons of pie crust crumbs.
2. Fill a piping bag with the Pumpkin Pie Filling and another piping bag with the Cinnamon Whipped Cream each fitted with your favorite tips.
3. On top of pie crust crumbs pipe Pumpkin Pie Filling and then the Cinnamon Whipped Cream. Repeat layers and top with a cut out pumpkin or leaf.

Semi Homemade De-Constructed Pumpkin Pie:

1. Yep, that's it! Now there is NO excuse. You too can have an impressive dessert. Just scoop out the pumpkin from your pie into a bowl mix until fluffed. Put the pie crust in the food processor and make into crumbs. Add 1 teaspoon of cinnamon to a large tub of cool whip and mix. Scoop pumpkin pie filling into a piping bag fitted with your favorite tip. Fill another piping bag with the cinnamon cool whip also fitted with your favorite tip. Layer pie crust crumbs, pumpkin pie filling then cool whip into your container of choice, do this twice.