Pumpkin Pie Bars with Fresh Milled Flour
These pumpkin pie bars are made with fresh milled flour for a buttery, tender crust topped with a creamy, perfectly spiced pumpkin filling. All the flavor of pumpkin pie, but easier to make, slice, and share.
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 9x13 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.