(credit: Crystal Grobe)

Now that we have snow on the ground, my brain can finally accept that the holidays are quickly approaching. Other indicators include the huge drop off in attendance at work and the increase of Black Friday talk just about everywhere I turn.

I’m looking forward to the usual suspects at Thanksgiving: mashed potatoes, gravy, green beans, cranberries, and of course pumpkin pie. This year I’m in charge of making the pies. My mom doesn’t have much time for baking and with limited kitchen space; it’s the perfect thing to outsource to her eldest daughter (that’s me!).

My plan is to make two pies: one cherry and one pumpkin. Providing there is leftover pie, I’m going to making these instead of chasing Black Friday deals on the day after Thanksgiving:

Inspired by this recipe, I decided to take a slice of pumpkin pie and layer it with yogurt, apples, walnuts and cranberries for the ultimate leftover dessert. I’m sure any pie would work quite well in this recipe. Enjoy!

Pumpkin Pie Parfait
(serves 4)

4 small slices pumpkin pie, broken
1 cup plain Greek yogurt
1 small apple, peeled and chopped
2 tbsp brown sugar
1/4 cup walnuts, chopped
1/4 C cranberries

In a small pan over medium heat place the chopped apple and brown sugar. Cover and cook until soft, about 5 minutes. Let cool.

In four bowls, layer the Greek yogurt, broken pie pieces, apples, walnuts, and cranberries and repeat layers if needed.