three pumpkin pie bars made with fresh milled flour, topped with a bit of whipped cream and sitting on a white plate.
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How To Make Pumpkin Pie Bars Made With Fresh Milled Flour

These Pumpkin Pie Bars made with fresh milled flour are so easy to throw together! They taste just like a classic pumpkin pie, but with much less work involved! I think this will be my go to Pumpkin Pie Dessert for Thanksgiving, Fall, Autumn Harvest Parties, or anytime we are craving that classic taste! Because it is a shortbread crust, no rolling out pie dough necessary!

three pumpkin pie bars made with fresh milled flour, topped with a bit of whipped cream and sitting on a white plate.
Beautiful pumpkin pie bars made with fresh milled flour, no rolling out pie dough, no fuss, but still classically delicious!

Pumpkin Pie Without The Pie Dough? Made With Fresh Milled Flour!

This pumpkin pie bar is so reminiscent of a classic pumpkin pie this could be your new go to Pumpkin Spice Dessert! If you don’t like making pie crust, or don’t want to get your rolling pin out this is the dessert for you! My family loves pumpkin pie, but I don’t always want to make pie crust, so this is the perfect answer to those pumpkin spice cravings! The simple shortbread style crust just gets pressed into the lined baking sheet, and par baked, then it is ready for the pumpkin topping! Easy as Pie!

If you are a pie crust lover, I do have a traditional pumpkin pie recipe as well, I will link it at the bottom of this post, but in the meantime, we can make it together in my Pumpkin Pie Video HERE.

pressing down the shortbread crust
So, you can see here, I am just pressing the shortbread style dough into the pan rather than mixing, chilling, and rolling out a pie dough. This is also a super great alternative to a Traditional Pumpkin Pie Dessert!

What Should I Top These Fresh Milled Flour Pumpkin Pie Bars?

These pumpkin pie bars are delicious all on their own, but if you are looking for something extra special to top them with, some simple whipped cream, a sprinkle of cinnamon, or even just a dusting of powdered sugar would be pretty!

Ingredients To Make Pumpkin Pie Bars With Fresh Milled Flour

Ingredients For The Shortbread Crust

  • 2&3/4 cups fresh milled flour 340g (I milled soft white wheat berries)
  • 2/3 cups powdered sugar 65g
  • 1/2 tsp salt
  • 3/4 cup butter, melted 170g

Pumpkin Filling Ingredients

  • 4 eggs
  • 1 can plain pumpkin puree 15oz
  • 1/2 cup sugar 100g
  • 1/4 cup brown sugar 55g
  • 1 cup whole milk 240g
  • 1 TBSP fresh milled flour 10g (soft white wheat)
  • 1 tsp Vanilla extract
  • 1/4 tsp salt
  • 1 TBSP pumpkin pie spice (OR Cinnamon, Nutmeg, Ginger, and Clove if you prefer)
Pouring the pumpkin pie bar filling on the fresh milled flour crust
Just pour the filling right on top of the prebaked crust, then the pumpkin pie bars bake altogether.

Instructions To Make Pumpkin Pie Bars With Fresh Milled Flour

I divided the instructions for this pumpkin pie dessert into two sections to make it a bit easier to make. The first is the fresh milled flour shortbread style crust, and the second is the pumpkin pie filling with pumpkin spice! Yum!

Make The Shortbread Crust

  1. Firstly, mill the flour. (I like to use soft white wheat, but you can also do spelt, einkorn, oat groats, or a mix and match any of those.)
  2. Preheat the oven to 350*F
  3. Line a 9×13 baking dish with parchment paper.
  4. In a mixing bowl, mix flour for the crust, powdered sugar, and salt.
  5. Then, pour the melted butter over the flour mixture. Mix these ingredients until combined, and no dry flour is left. (It should be crumbly at this point.)
  6. Pour the shortbread crust mixture onto the lined baking sheet. Spread the gravely crumb mixture evenly on the baking sheet.
  7. Then, press the dough into the pan, trying to make it flat and even in the bottom of the pan, and not creeping up the sides.
  8. Bake the crust for about 20 minutes, or until it is a light golden color. (But, not crispy)

Instructions To Make The Filling

  1. While the crust is baking, mix up the pumpkin pie bar filling. (I just rinse out the crust mixing bowl, and use the same one.)
  2. Add pumpkin, sugars, eggs, milk, flour for the filling, vanilla, salt, and pumpkin pie spices to a bowl and mix until all incorporated.
  3. Once the crust is finished baking, pour the pumpkin filling onto the warm crust.
  4. Then, finish baking at the same 350*F temperature for 25 minutes. If your oven tends to bake unevenly, then turn the pumpkin bars half way through to allow for even baking.
  5. Remove from oven, and then allow to cool at room temperature for about 1-2 hours. You can serve this at room temperature or, to serve chilled, place in the refrigerator for 1-2 hours.
  6. Lastly, enjoy! You can top with whipped cream, powdered sugar, sprinkle with cinnamon, or even just enjoy it plain if you prefer!
knife slicing the fresh milled flour pumpkin pie bars
I like to slice these into little squares or bars then, I can save whatever is left for later! If you end up having any leftover. *wink lol

How To Store Fresh Milled Flour Pumpkin Pie Bars?

To store these pumpkin pie bars made with fresh milled flour, just cover them and place them in the fridge for 5-7 days. But, for longer storage, I recommend to place in a freezer safe container or bag, and store for 4-6 months. Just pull them out of the freezer, and let them come to room temperature before enjoying.

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YouTube player
Pumpkin Pie Bars – fresh milled flour dessert recipe – Pumpkin Spice Season!

Pumpkin Pie Bars Made With Fresh Milled Flour Printable Recipe

three pumpkin pie bars made with fresh milled flour, topped with a bit of whipped cream and sitting on a white plate.

Pumpkin Pie Bars made with Fresh Milled Flour

These Pumpkin Pie Bars made with fresh milled flour are so easy to throw together! They taste just like a classic pumpkin pie, but with much less work involved! I think this will be my go to Pumpkin Pie Dessert for Thanksgiving, Fall, Autumn Harvest Parties, or anytime we are craving that classic taste! Because it is a shortbread crust, no rolling out pie dough necessary!
Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 24 2×2 bars

Equipment

  • 1 9×13 baking sheet

Ingredients
  

Ingredients For Shortbread Crust

  • 2&3/4 cup Fresh milled flour 340g I milled soft white wheat berries
  • 2/3 cup powdered sugar 65g
  • 1/2 tsp salt
  • 3/4 cup butter, melted 170g

Pumpkin Filling Ingredients

  • 4 eggs
  • 1 can plain pumpkin puree 15oz
  • 1/2 cup sugar 100g
  • 1/4 cup brown sugar 55g
  • 1 cup whole milk 240g
  • 1 TBSP fresh milled flour 10g soft white wheat
  • 1 tsp Vanilla extract
  • 1/4 tsp salt
  • 1 TBSP pumpkin pie spice OR Cinnamon, Nutmeg, Ginger, and Clove if you prefer

Instructions
 

  • Firstly, mill the flour. (I like to use soft white wheat, but you can also do spelt, einkorn, oat groats, or a mix and match any of those.)
  • Preheat the oven to 350*F
  • Line a 9×13 baking dish with parchment paper.
  • In a mixing bowl, mix flour for the crust, powdered sugar, and salt.
  • Then, pour the melted butter over the flour mixture. Mix these ingredients until combined, and no dry flour is left. (It should be crumbly at this point.)
  • Pour the shortbread crust mixture onto the lined baking sheet. Spread the gravely crumb mixture evenly on the baking sheet.
  • Then, press the dough into the pan, trying to make it flat and even in the bottom of the pan, and not creeping up the sides.
    pressing down the shortbread crust
  • Bake the crust for about 20 minutes, or until it is a light golden color. (But, not crispy)
  • While the crust is baking, mix up the pumpkin pie bar filling. (I just rinse out the crust mixing bowl, and use the same one.)
  • Add pumpkin, sugars, eggs, milk, flour for the filling, vanilla, salt, and pumpkin pie spices to a bowl and mix until all incorporated.
  • Once the crust is finished baking, pour the pumpkin filling onto the warm crust.
    Pouring the pumpkin pie bar filling on the fresh milled flour crust
  • Then, finish baking at the same 350*F temperature for 25 minutes. If your oven tends to bake unevenly, then turn the pumpkin bars half way through to allow for even baking.
  • Remove from oven, and allow to cool at room temperature for about 1-2 hours. You can serve this at room temperature or, to serve chilled, place in the refrigerator for 1-2 hours.
    knife slicing the fresh milled flour pumpkin pie bars
  • Lastly, enjoy! You can top with whipped cream, powdered sugar, sprinkle with cinnamon or just enjoy it plain if you prefer!
    three pumpkin pie bars made with fresh milled flour, topped with a bit of whipped cream and sitting on a white plate.

Video

Notes

To store these pumpkin pie bars made with fresh milled flour, just cover them and place them in the fridge for 5-7 days. For longer storage, I recommend to place in a freezer safe container or bag, and store for 4-6 months. Just pull them out of the freezer, and let them come to room temperature before enjoying.
Keyword autumn, fall dessert, fresh milled flour, harvest, pumpkin bars, pumpkin dessert, pumpkin pie bars, pumpkin spice, thanksgiving dessert

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