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

Ingredients

    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

Instructions

  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.

Notes

Store in the fridge for up to 4 days.

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