Pumpkin Custard and Shortbread Parfait

I had hoped to be able to post this recipe before Thanksgiving, but just didn't get a chance before I left for Japan. I created this recipe for Walker's shortbread who generously sent me boxes of shortbread cookies so I could develop a recipe for them.  I'm usually quick to decline these kinds of offers, but I've always loved Walker's shortbread so was happy to oblige.  I've also always thought my favorite custard recipe would pair so well with some shortbread cookies.....so I decided to make it a bit seasonal by converting the custard into a pumpkin custard.  It turned out perfectly, and I crushed a combination of butter shortbread and orange Viennese shortbread.  The orange essence tasted brilliant with the pumpkin.  I lightened up the texture with some whipped cream, but I think it's optional.      

Pumpkin Custard and Shortbread Parfait (link to my recipe on Walker's website)

1/2  cup  sugar
1/4  cup  cornstarch
2  cups  half-and-half
5  egg yolks
1  teaspoon almond liquor
3  tablespoons  butter
1  teaspoon  vanilla extract

1/2 cup pumpkin (not pie filling)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4  teaspoon ground cardamom

1 cup cream, whipped

12 walkers shortbread cookies (6 butter shortbread, 6 orange Viennese cookies)

Combine 1/2 cup sugar and cornstarch in a medium saucepan. Whisk together half-and-half, egg yolks. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, between 2-4 minutes - watch it carefully and as soon as it starts to thicken and "smell" like a custard remove mixture from heat.

Whisk in 3 tablespoons butter, vanilla and almond liquor.  Stir in pumpkin and spices; cover and chill at least 4 hours.  Place cookies in large ziplock bag and crush.

Layer pumpkin custard, crushed cookies and whipped cream in martini glass or parfait glass.  Serves 4.