Leftover pumpkin pie has lots of uses (besides being eaten cold!). Remove and save the filling and discard the crust. The creamy pumpkin custard can now be used to make trifles or added to a custard mixture for bread pudding. Or if you are like me and rarely have leftover pumpkin pie, you might have leftover filling that didn't fit into the crust.
If a trifle is in your future, simply layer a store bought pound or sponge cake with the pumpkin custard and whipped cream. Crumble the crust in there too!
Or mix up the egg and milk mixture for a bread pudding and add the pumpkin filling. Be sure to use up that crust by including it in the torn bread base of the bread pudding.
Or, construct an ice cream sundae with caramel-swirl ice cream, pumpkin topping, and crushed ginger snaps.
Or even stir the leftover pumpkin custard into a steaming bowl of oatmeal.
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