Here's a way to have a taste of two holiday favorites without breaking your calorie bank. Plus, this makes an elegant dessert when served in a parfait or wine glass. You use only the filling, saving the "crust" calories and carbs. The dessert can be made in advance and refrigerated until ready to serve.
Pre heat the oven to 350
Heat the pecan pie for about 5-8 minutes, just to remove the chill and make it pliable. Do not WARM, or the filling willl melt the whipped topping.
Remove a scoop of the pecan pie filling and place in the bottom of selected dessert dishes. Some of the bottom crust will come with it as the filling tends to seep into the crust. Put a small amount of whipped topping over the pecan mixture. Top with pumpkin pie filling. Finish with a decorative swirl of whipped topping. Chill until ready to serve.
Garnish each dessert with a thin cookie , cinnamon stick or drizzle of caramel topping.