Amaretto Pumpkin Pie Bars

amaretto pumpkin pie barsamaretto pumpkin pie barsamaretto pumpkin pie bars

Pumpkin pie is definitely more of an American tradition than a British one, but after  making it last year and receiving hearty nods of approval from my then-flatmates, it seemed only right to give it another go. The warming spices make these amaretto pumpkin pie bars the perfect dessert for chilly winter nights.

I’ve made a few changes to my original recipe this time round. Firstly, I’ve made the pie into bars, purely because they look nicer (and are easier to eat whilst simultaneously photographing the remaining ones…). Secondly, I’ve added amaretto – because it pairs beautifully with the spices used and because booze in cakes can only ever improve them.

The third change is one that almost made me do a happy-dance when I tried these, because I really wasn’t sure it was going to work. I’m not a massive fan of egg custards, which is essentially what pumpkin pie filling traditionally is. So, I’ve removed an egg and added a little flour to make a sort of egg custard/cake hybrid. The result is a filling that is still beautifully soft and creamy, but with a slightly less ‘eggy’ texture.

Now, before you get stuck into the recipe, a couple of notes:
:: I used a can of Libby’s pumpkin puree, which you can now buy in Tesco. I actually ended up ordering some from Amazon (that’s dedication, my friends!) because my local Tesco didn’t have it. Alternatively, you could make your own – just boil the pumpkin until soft then puree, and leave to cool before adding it to the eggs etc.
:: If you don’t want the top of your filling to crack then letting it cool whilst still in the oven is a really important step. Having said that, it’ll taste just as good either way – it just may not look as nice!

p.s. I may or may not have bought Christmas candles this morning…

Amaretto Pumpkin Pie Bars

Yield: 12 bars.

Amaretto Pumpkin Pie Bars


    For the base
  • 300g ginger nut biscuits
  • 100g butter, melted
  • For the filling
  • 2 large eggs
  • 400g pumpkin puree
  • 100ml double cream
  • 90ml amaretto liquer
  • 100g light brown sugar
  • 70g flour
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves


  1. Pre-heat oven to 180°c. Blitz the ginger nut biscuits in a food processor until you have fine crumbs. If you don't have a processor, pop them in a food bag and bash with a rolling pin.
  2. Add the biscuit crumbs to a bowl with the melted butter and mix. Press into a square 9" tin and bake for 10-15 minutes, until golden. Remove and allow to cool.
  3. In a large bowl, whisk the eggs. Add the other filling ingredients and mix until you have a smooth batter. Pour on top of the biscuit base and bake for 40-45 minutes, until a skewer inserted in the middle comes out clean.
  4. Leave to cool in the oven, with the door open. This lets the filling cool more gently and avoids cracks in the top. Once cool, pop it in the fridge and leave for an hour or so before slicing into bars.


Store in the fridge for up to 4 days.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Gin Daisy Cocktail

gin daisy cocktail recipe

I’ve been meaning to try my hand at some cocktails for ages so when this set of mini cocktail syrups caught my eye a couple of weeks ago it seemed like the perfect opportunity. I’m starting off simple, so this is a really straightforward recipe that doesn’t require any fancy equipment. Admittedly, today’s recipe is more of a summery one, and indeed I made and enjoyed Read Post

Best of the Bake Off


If you’ve been reading for a while you might know that I’ve been getting involved with The Great Blogger Bake Off – basically an excuse for myself and some other bloggers to share a recipe in line with the GBBO theme each Wednesday. As if baking something new every weekend for the last 10 weeks hasn’t been sugar-coma-inducing enough, I now have a list as Read Post

Peri Peri Cauliflower Bites + Garlic Dip

peri peri cauliflower bites

You know when you eat something that’s so tasty and satisfying that you can’t possibly believe it’s anything other than horrendously bad for you? Well, I had one of those moments after making these little bites of goodness a few days ago. I don’t mean to blow my own trumpet too much but these sticky, spicy cauliflower bites are seriously incredible, especially considering that they’re 99% veggies. Read Post

Chocolate Cake with Peanut Butter Frosting


Can we all just take a moment to appreciate the beauty that is peanut butter frosting? Buttercream frosting is already one of the most wonderful creations to grace this earth but when you add PB it becomes all kinds of delicious. SERIOUSLY. Now that I’m done gushing over peanut butter (LOL jokes, I’m never done gushing over this stuff), let’s talk cake. I know I’ve started saying Read Post

Moules Marinière Risotto


We might be getting into dark mornings and chilly evenings but there’s no reason you can’t pretend you’re in the south of France sipping wine and enjoying some sunshine! Growing up our family holidays were often in France and my parents and brother always took it as an opportunity to eat copious amounts of mussels, much to my dismay. However, my taste buds seem to Read Post

Hazelnut Chocolate Mille Feuille


This morning I finished the last of my exams (for a few months at least) so I’ve basically spent the afternoon scoffing these to commiserate myself for how badly they went celebrate them being over! Mille feuille are always my pick from a patisserie, despite them being notoriously unattractive to eat so this week’s GBBO theme didn’t have me scratching my head too much. This recipe Read Post

Banana Cinnamon Breakfast Smoothie


Yep, it’s that time of year where I put cinnamon in absolutely EVERYTHING. It’s amazing how one ingredient can change this from being a fresh summery smoothie to an autumn breakfast perfect for chilly mornings. Smoothies are fast becoming my go-to breakfast. If you’ve got a blender they’re so simple to whip together and the frozen banana almost makes it taste like a milkshake which frankly is Read Post

Homemade Cinnamon Rolls


I’m not going to lie, as a baking novice I just about had a panic attack when I saw that this week’s GBBO theme was ‘advanced dough’! Once I pulled myself together though, I realised that this was the perfect opportunity to try out something I’ve been meaning to make for far too long. I’m not really sure what constitutes advanced dough for Paul and Read Post

Cocoa Peanut Butter Energy Bites

Peanut butter energy bites recipe

Today I’m sharing a bit of a healthier snack for you. These little energy bites are packed full of good stuff and are great for satisfying a sweet tooth without putting you into a sugar coma (something that’s becoming a little too regular an occurence lately!). The dates make these beautifully fudgy and sweet, exactly how I like my healthy snacks I’ve kept it quite light on Read Post