Pumpkin Parfait

Directions

1. 1
   Whisk together the pumpkin, 3/4 cup cream, milk, 3/4 cup sugar, spices and rum.
2. 2
   Line an 8- or 9-inch square pan with plastic wrap, and pour the mixture into the pan.
3. 3
   Wrap the whole pan in plastic, and freeze it for at least four hours; it can keep for as long as two days.
4. 4
   Remove the pan from the freezer about 20 minutes before serving.
5. 5
   Whip the remaining cream with the 2 tablespoons sugar.
6. 6
   Refrigerate while completing the dessert.
7. 7
   Cut the frozen pumpkin mixture into small cubes and, a few at a time, puree them in a food processor until they are smooth.
8. 8
   In small parfait or wine glasses, layer 2 tablespoons pumpkin mixture, then a rounded tablespoon whipped cream, alternating for six layers.
9. 9
   Serve immediately.