The only thing better than dessert is boozy dessert! And, today we have a particularly delicious boozy dessert to share with you all. South African cream liqueur, Antonella Tuscan Tiramisu, is sharing their recipe for Antonella Cream Liqueur Pumpkin Pie with us. Using their unique cream liqueurs this recipe proves that cream liqueurs can be enjoyed as so much more than just an after-dinner drink. This yummy pie is the perfect treat for your next dinner party and will not doubt impress the socks off your guests.

Cream Liqueur Pumpkin Pie


450g cooked mashed pumpkin
1 cup (250ml) fresh cream
3 eggs, whisked
3⁄4 cup (180ml) Antonella Tuscan Tiramisu Cream Liqueur
3/4 cup (167g) Demerara sugar
Pinch salt
1x 22cm blind baked sweet pastry crust


Preheat the oven to 200°C.
In a large bowl, whisk together pumpkin puree, cream, eggs and Cream Liqueur then stir in the Demerara sugar and salt.
Pour the mixture into the prepared pie crust then bake for about 45 minutes or until filling is set.
Remove from the oven then cool before serving.