Place the pumpkin puree into a bowl. Add in the sugar, cinnamon and vanilla and mix thoroughly, breaking up all the sugar which has a tendency to form clumps.

Fry the chopped pear in the butter over a medium high heat in a large saucepan until the pears begin to brown around the edges. This will take around 5 minutes. Turn off the heat and pour over the maple syrup and stir well. Leave the pears to cool.

Whip the double cream with the icing sugar and vanilla until soft peaks are formed.

Add half of the whipped cream to half of the sweetened pumpkin puree mixture. You want the pumpkin/cream mixture to be pale golden in colour and the remaining half to be a dark caramel colour.

Put the rest of the whipped cream aside to top the trifles with

Place a small amount of Amaretto liqueur in a bowl and dip the Amaretti briefly in the alcohol before placing into the glass or bowl of your choice

Add enough Amaretti to cover the base of the glasses or bowls you are serving the trifle in.

Add a layer of the pears followed by a layer of the dark pumpkin puree.

Next, add a layer of the pumpkin and whipped cream mousse.

Finish off by adding a generous layer of whipped cream and garnish with toasted flaked almonds and crushed Amaretti biscuits