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…
Ingredients
- 300g ginger nut biscuits
- 100g butter, melted
- 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
- 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.
- 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.
- 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.
- 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.
YUM! These look amazing! x
Madeleine, The Daily Mark
Thanks Madeleine!
These sound absolutely delicious! I’ll definitely be giving them a go! x
*Amaretto pumpkin pie bars*…are you kidding me?! Just wow. No words! I have been craving some pumpkin recently, I have one can left, (It’s not cheap in England is it?) and don’t know what to use it on! But hey. its 5am and I’m on your blog with insomnia craving some Amaretto pumpkin pie bars. We will see what daylight thinks of the idea…;) So glad I have found your blog!
Hello from across the pond! Just wanted to comment that I ended up making these yesterday, doubling the recipe to fit into a 9×13 pan. They were an absolute hit at the party I brought them to, and they left a delicious smell lingering in our apartment for the rest of the day. Great recipe!
Hi Lauren, I’m so glad that these worked out well for you! Thanks for your lovely comments 🙂