Shortbread Pumpkin Pie

Desserts

Serves 6

Prep Time 10 mins

Cook Time 45 mins

Shortbread Pumpkin Pie

Enjoy the flavours of autumn with our decadent shortbread-filled Pumpkin Pie recipe!

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

100g Walker’s Shortbread Fingers, blitzed to crumbs

1 8-inch store bought shortcrust pastry base

425g pumpkin puree

50g dark brown sugar 

300g condensed milk 

½ tsp sea salt flakes 

1 tsp ground cinnamon 

1 tsp ground ginger 

¼ tsp ground cloves

Walker’s Mini Festive Stars, to decorate 

Walker’s Wee Shorties Fingers, to decorate 

Method

In a mixing bowl add the pumpkin puree, blitzed 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 shortcrust pastry base and spread out evenly. You may have a little extra mixture leftover dependent on the depth of the base. 

Now decorate the top with a mixture of Walker’s Mini Festive Stars and Walker’s Wee Shorties Fingers, then bake in the oven at 190°C for 45 minutes or until a toothpick inserted comes out clean. 

Leave to cool for 10 minutes then serve and enjoy!

!