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A cointreau laced pumpkin pie with a biscuit base
Crush the biscuits into a fine powder.
Melt the butter and mix it into the crushed biscuits along with the cointreau. Pack into the base of a greased cake tin, cover and chill for several hours.
Mix together the pumpkin puree, condensed milk, egg, cointreau, orange bitters, brown sugar, flour, salt and spices until well combined.
Pour on top of the biscuit base.
Bake at 180'C for 15 minutes.
Cook along with #CookingSuperstar Stéphanie Bugosen