Ultimate Pumpkin Pie with Walkers Shortbread Crust

Pumpkin pie. Truly a holiday treat. In the US and Canada, this is a holiday classic. One of my favourite varieties of pie, I always look forward to having pumpkin pie. I have tried many different recipes for pumpkin pie, and they all have issues; some too heavily-spiced, some with too much cloves, some that is too dry, some that is too thin, and soggy or burnt pie crusts.

And pie crusts. While I do like classic, shortcrust pastry for many different pies, sweet and savoury, it gets boring. And depending on the filling, the crust gets soggy, or burnt.

I decided to make my own recipe. And after many attempts, I finally have. And it is aptly-named, it is truly the ultimate pumpkin pie. It has a delicious, rich, buttery Walkers Shortbread crust. We recently reviewed Walkers Shortbread, and it is delicious. Simply one of the best cookies/biscuits, and not just shortbread; that I have ever tasted. I would highly recommend this in general, and for this recipe.

The pumpkin pie filling is delicious, rich, creamy, and delicious. With a delicate sweetness, this is made with Farmer's Market Foods Organic Pumpkin Tetrapak (to be reviewed soon), and the secret ingredient sweetened condensed milk. Many recipes add milk, or evaporated milk. But then, you have to add sugar. It also affects the texture. The sweetened condensed milk makes all the difference, as does the shortbread crust with real, delicious, Scottish, Walkers Shortbread; and the Farmers Market Foods Pumpkin Tetrapak, with no BPA! And make sure to only use true cinnamon, also known as Ceylon Cinnamon for best flavour. And as always, this recipe is in both metric and American units!

Now onto the recipe!

Walkers Shortbread Pie Crust

Ingredients

Metric

Two 150 gram boxes of Walkers Shortbread Fingers
75 grams butter
50 grams organic sugar

USA

Two 5.3 ounce/150 gram packages of Walkers Shortbread Fingers
5 Tablespoons organic butter
1/4 cup organic sugar

Instructions

Melt butter. Grease a 22 centimetre/9 inch pie pan. Break the Walkers Shortbread Fingers into pieces and put them into the bowl of the food processor and then pulse until you have fine crumbs. Then add the organic sugar and melted butter and pulse until the crumbs are all thoroughly wet. Now, press the crumb mixture into the bottom of the prepared pie plate, pressing up the sides and forming a rounded or squared off upper edge.

Ultimate Pumpkin Pie Filling

Ingredients

Metric

425 gram Farmer's Market Foods Organic Pumpkin Tetrapak
1 397 gram (about 400 grams) sweetened condensed Milk (preferably organic)
2 large eggs (organic, preferably)
1 metric teaspoon ground Ceylon cinnamon
1/2 metric teaspoon ground ginger
1/2 metric teaspoon ground nutmeg
1/2 metric teaspoon sea salt

USA

15 ounce Farmer's Market Foods Organic Pumpkin Tetrapak (about 2 cups)
14 ounces sweetened condensed milk (preferably organic)
2 large eggs (organic, preferably)
1 teaspoon ground Ceylon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt

Instructions

Heat oven to 220°C/425°F. Whisk Farmer's Market Foods Organic Pumpkin, sweetened condensed milk, eggs, spices and salt in bowl until smooth, and lumps are gone. Pour into Walkers Shortbread Crust.
Bake for 15 minutes. Reduce oven temperature to 175°C/350°F; bake an additional 35 to 40 minutes or until straw inserted 3 centimetres/ 1-inch from crust comes out clean. Cool. Garnish as desired.