Pumpkin Parfait

1/2 c. sugar
1/4 c. cornstarch
1 1/4 tsp. pumpkin pie spice, divided
1/4 tsp. salt
1 c. milk
1 c. canned pumpkin
3 egg yolks, beaten
1/2 tsp. pure vanilla extract
1/2 c. heavy cream
1/4 c. graham cracker crumbs

In a stainless steel saucepan combine sugar, cornstarch, 3/4 teaspoon of the pumpkin spice and the salt. Gradually stir in milk and then pumpkin, beating with wire whisk until blended. Beat in egg yolks. Bring to boil over medium heat, stirring constantly with a wooden spoon. Boil 1 minute. Stir constantly. Remove from heat. Stir in vanilla. Spoon into medium bowl. Cover surface with plastic wrap. Refrigerate until cool. Beat cream until stiff. Fold into pumpkin. Combine graham crackers with remaining 1/2 teaspoon spice.
Alternate layers into parfait glasses.

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