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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!