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  • Writer's pictureJayne Avery

Pumpkin Shortcake

Updated: Mar 6, 2021

I wanted to create my own version of pumpkin pie - with a slightly more British twist. So I adapted an old recipe of my mum's, Apple Shortcake and filled it with a traditional pumpkin pie mixture. I have used spelt flour, coconut sugar and agave nectar to make it a more healthy option.  


Serves 6


You’ll need a 7” loose bottomed cake tin, greased and lined at the base




The shortcake mix:

 6oz spelt flour or flour of choice

3oz Pure spread or butter/marg of your choice

2oz coconut sugar

1 tsp nutmeg


The filling:

1 tin pumpkin puree

2 eggs - beaten

½ tsp ginger

½ tsp nutmeg

½ tsp cinnamon

¼ tsp vanilla paste

4 tbs maple syrup 

1 oz melted Pure spread or fat of yourchoice



  1. Place all the shortcake ingredients into an electric mixer

  2. Whizz all together until they resemble breadcrumbs

  3. Use half of the mix to line the bottom of the prepared cake tin, press down gently

  4. In a large mixing bowl mix together the pumpkin puree, beaten eggs, spices, vanilla paste, agave syrup and melted spread

  5. Spread the mix on top of the shortcake mix in the tin

  6. Pour over the remaining shortcake mixture, spread evenly, then gently pat down with a spoon.

  7. Place in the oven for 15 minutes at 190 fan (Gas 7), then turn down the oven to 170 fan (5 gas) for 35 to 40 minutes or until golden brown. Test with a skewer – when it comes out clean the shortcake is cooked.

  8. Dust lightly with icing sugar - decorate as you like if it is for Halloween.


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