Dessert: Chilled Pumpkin Parfait
This was something I've done before with Key Lime, and I adapted the recipe to pumpkin. There are three layers: a graham cracker crumble, a pumpkin custard, and a spiced whipped cream:
For the first, I sauteed some crushed graham crackers in butter and sugar to make a kind of graham cracker brittle, which I then crumbled. The custard was pureed pumpkin, sour cream, spices and a little condensed milk folded into whipped cream. Finally, I whipped up some heavy cream and added cinnamon, nutmeg and clove.
I layered the ingredients in a martini glass and chilled them in the freezer for about an hour, then another hour in the refrigerator to soften it a bit.
These were good, but heavy. The wife and I couldn't finish ours in one sitting.