3/4 cup butter, divided
3/4 cup light brown sugar, divided
4 tablespoons almond liqueur, divided
1 cup toasted sliced almonds
1 cup plus 2 tablespoons granulated sugar, divided
2 eggs
2 cups pumpkin puree or 1 (16 ounce) can pumpkin, divided
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
1 cup heavy cream

Melt 1/4 cup butter in a 2-inch deep 10-inch pan or skillet. Stir in 1/4 cup brown sugar and 2 tablespoons almond liqueur. Mix well. Sprinkle with almonds. Set aside.

Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, 1 cup granulated sugar and eggs. Stir in 1 cup pumpkin.

Combine flour with baking powder, pumpkin pie spice, baking soda and salt. Blend into creamed mixture alternating with milk. Carefully spoon mixture over almonds; level top. Bake at 350 degrees for 50 to 55 minutes or until cake tests done.

Invert onto rack lined with parchment or wax paper. Cool 15 minutes.

Place on serving plate.

Whip heavy cream with 2 tablespoons sugar until stiff. Blend in remaining pumpkin and 2 tablespoons almond liqueur. Serve pumpkin cream with warm or cool cake.

Yields 10 servings.