1 (16 oz.) can solid pack pumpkin
1 c. brown sugar
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. ginger
1 egg, beaten
1/2 c. milk
1 c. whipped topping
1 c. sour cream
1 c. crushed pineapple, drained
1 c. frozen, fine grated coconut
1 c. chopped pecans
1 c. coarsely crushed vanilla wafer crumbs
1 c. whipped topping (to put on top)

Combine in a heavy saucepan: pumpkin, brown sugar, salt, allspice, and ginger. Stir in beaten egg and milk. Cook over medium heat, stirring constantly for about 7 minutes or until thoroughly heated. Set aside to cool. Then refrigerate to chill for 1 hour or more. Fold 1 cup whipped topping into chilled pumpkin mixture.

In another bowl combine: crushed pineapple, coconut, pecans, and sour cream. Spoon chilled pumpkin mixture into parfait glasses alternately with sour cream mixture and vanilla wafer crumbs. Top with a spoonful of whipped topping and a sprinkle of allspice. Refrigerate until ready to serve. Yields 8 servings.