Last Updated on October 9, 2026 by Kimberly
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Pumpkin pie is one of my family’s favorite fall desserts. Sometimes, I want the flavor of a pumpkin pie without all the work that goes into making a pie crust. These pumpkin pie bars with fresh milled flour are the perfect solution to that problem. They taste just like pumpkin pie but have an easy to make shortbread crumb crust.
Why You’ll Love Pumpkin Pie Bars with Fresh Milled Flour
Simple and Easy Recipe – These pumpkin pie bars do not require a lot of ingredients and are easy to mix up quickly.
Nutrition – Fresh milled soft white wheat flour contains fiber, vitamins, minerals, and antioxidants. It adds extra nutrition to this recipe.
Flavor – These bars have the flavor of a pumpkin pie without all the work of making a pie crust!
Ingredients & Substitutions for Pumpkin Pie Bars with Fresh Milled Flour
- Fresh milled soft white wheat flour – I highly recommend milling your own flour for all the health benefits. If you aren’t able to do that, you can substitute the same amount of all-purpose flour in this recipe.
- Organic sugar – I get organic sugar from Costco for a great price.
- Organic brown sugar
- Butter
- Pumpkin puree
- Condensed milk
- Eggs
- Cinnamon
- Pumpkin pie spice – A necessity for full fall flavor!
- Salt – I use sea salt in my baking.
How to Make Pumpkin Pie Bars with Fresh Milled Flour
1: Mill soft white wheat berries in an electric mill.
2: If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add soft white wheat flour to this mixing bowl. Stir in sugar. Cube butter and cut into flour and sugar mixture with a pastry blender.
3: Press flour, sugar, and butter mixture into a 9×13 glass baking dish. Reserve one cup for topping.
4: Mix together pumpkin puree, eggs, cinnamon, pumpkin pie spice, and salt in a separate bowl.
5: Slowly mix in one can of condensed milk into the pumpkin puree mixture.
6: Pour pumpkin puree mixture into pan on top of shortbread crumb crust. Sprinkle one cup of reserved shortbread crumb crust on top.
7: Bake at 350°F for 55 minutes. Let cool for two hours on a wire baking rack and place in refrigerator.
8: Refrigerate pumpkin pie bars for two to four hours before digging in. Serve with whipped cream on top.
Pumpkin Pie Bars with Fresh Milled Flour
Ingredients
- 1 3/4 cup fresh milled soft white wheat flour 243g
- 1/3 cup organic white sugar 85.2g
- 1/3 cup organic brown sugar 85.2g
- 1 cup cold butter
- 16 oz canned pumpkin puree
- 14 oz condensed milk
- 2 eggs
- 1 tsp cinnamon 2.4g
- 1 tsp pumpkin pie spice 1.8g
- 1/2 tsp salt 3.2g
Instructions
- Mill soft white wheat berries in an electric mill.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add soft white wheat flour to this mixing bowl. Stir in sugar. Cube butter and cut into flour and sugar mixture with a pastry blender.
- Press flour, sugar, and butter mixture into a 9×13 glass baking dish. Reserve one cup for topping.
- Mix together pumpkin puree, eggs, cinnamon, pumpkin pie spice, and salt in a separate bowl.
- Slowly mix in one can of condensed milk into the pumpkin puree mixture.
- Pour pumpkin puree mixture into pan on top of shortbread crumb crust. Sprinkle one cup of reserved shortbread crumb crust on top.
- Bake at 350°F for 55 minutes. Let cool for two hours on a wire baking rack and place in refrigerator.
- Refrigerate pumpkin pie bars for two to four hours before digging in. Serve with whipped cream on top.
How to Store Pumpkin Pie Bars with Fresh Milled Flour
Refrigerator – Allow pumpkin pancakes to cool completely and place in an airtight container or simply leave in a 9 x 13 baking dish and put a lid on top. Pumpkin pie bars will stay good in the refrigerator for three to four days.
Freezer – You can slice pumpkin pie bars and place in a freezer safe container or freezer bags. They will stay good for one month in the freezer. Place in refrigerator overnight to thaw.
Alternatively, you can wrap the entire glass baking dish tightly in a layer of plastic wrap, pressing it directly against the surface of the bars, followed by a layer of heavy-duty aluminum foil and freeze.
FAQs
I don’t have soft white wheat flour. Can I still make these pumpkin pie bars?
Of course! You can substitute the same amount of all-purpose flour.
Can I make these pumpkin pie bars ahead of time?
Yes, you can make them in advance. They will keep in the refrigerator for three to four days and in the freezer up to one month.
More Fresh Milled Flour Fall Recipes!
Easy Pumpkin Bread (with Caramel Glaze) -This pumpkin bread is so easy to whip up, but so delicious! Serve with caramel glaze and a cup of coffee, perfection!
Apple Cake with Buttermilk Sauce – Moist apple cake paired with a buttermilk brown sugar sauce. A match made in heaven!
Fresh Milled Flour Apple Crisp -This apple crisp swaps store-bought flour for fresh milled flour, giving the topping a heartier texture and richer, nuttier flavor than the classic version.
Pumpkin Chocolate Chip Muffins with Fresh Milled Flour -These pumpkin chocolate chip muffins are everything you want in a fall bake — warm spices, rich pumpkin flavor, and pockets of melty chocolate in every bite.
Pumpkin Cinnamon Rolls with Fresh Milled Flour – Soft, fluffy pumpkin cinnamon rolls made with fresh milled flour and warm fall spices, topped with a rich cream cheese glaze. A cozy from-scratch treat perfect for pumpkin season.
Pumpkin Pancakes -These fresh milled flour pumpkin pancakes are light, fluffy, and full of cozy fall flavor. Made with simple ingredients and real pumpkin, they’re an easy way to enjoy freshly milled whole grains at breakfast.
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