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!
Equipment
- 1 9x13 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 9x13 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.
- 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.
- 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.
- Lastly, enjoy! You can top with whipped cream, powdered sugar, sprinkle with cinnamon or just enjoy it plain if you prefer!
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.