To make pumpkin custard, In a medium sauce pan, add pie filling, milk spice and vanilla and whisk until well blended. Heat until mixture is hot, not boiling.
While filling is heating, add the gelatine packages in the lukewarm water and stir to remove clumps. Let set for a few minutes.
Remove filling from heat and whisk in gelatine. Pour in bowl and place plastic wrap on the filling to avoid skin developing. Place in refrigerator to set overnight.
Bake pie shells as per package instructions. Remove from oven and let cool. Roughly crumble cooked pie crust and store in an air tight container until ready to use.
To make candied pecans, Heat a a medium frying pan over medium heat. Add maple syrup and heat until it start slightly bubbling. Add pecans and sea salt and stir to coat well. Cook, stirring occasionally, 10-15 minus until pecans are sticky. Remove from heat and let cool. Once cool, break them apart and place them in a small serving dish.
To assemble Parfaits, divide pie crumbs into the bottoms of six clear medium size glasses, top with pumpkin custard and finish with whip cream. Serve garnishes on the side for your guests to customize their parfaits.