US
UK Shortbread Pumpkin Pie
Rich, sweet, and buttery, this autumn-inspired dessert combines the best of both worlds—the creamy warmth of spiced pumpkin filling paired with the irresistible crunch of Walker's Shortbread.
It's the ultimate autumn indulgence and just in time for Halloween! Whether you're hosting a spooky gathering or enjoying a cosy night in, this recipe will bring a festive touch to your table and leave everyone craving more.
Ingredients
5.3 oz Walker’s Shortbread Fingers, crushed to crumbs
Walker’s Mini Shortbread Fingers, to decorate
Walker’s Mini Festive Stars, to decorate
1 8-inch store bought shortcrust pastry base
15 oz pumpkin puree
1.8 oz dark brown sugar
10.6 oz condensed milk
½ tsp sea salt flakes
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
Method
In a mixing bowl add the pumpkin puree, crushed Walker’s Shortbread, dark brown sugar, condensed milk, sea salt flakes, cinnamon, ginger, nutmeg and cloves and mix together well until all combined.
Next, pour the mixture into the pre-made short crust pastry base and spread out evenly. You may have a little extra mixture leftover depending on the depth of the base.
Now decorate the top with a mixture of Walker’s Mini Shortbread Fingers and Walker's Mini Festive Stars, then bake in the oven at 370 ºF for 45 minutes or until a toothpick inserted comes out clean.
Leave to cool for 10 minutes then serve and enjoy!
