These easy Kamut pumpkin pie bars are the traditional pumpkin pie but in a bar form! No crust rolling here!
The crunchy shortbread crust and gooey pumpkin filling are the perfect pair together. Don’t miss out on this fantastic dessert this fall!
Why you should make Kamut pumpkin pie bars
I can’t imagine what fall, Thanksgiving and Christmas would be like without pumpkin desserts!
There is just something so perfect and natural about serving a pumpkin dessert in the cooler months. Whether it is pumpkin bread, pumpkin muffins, classic pumpkin pie or these yummy Kamut pumpkin pie bars these are all perfect desserts and snacks for this time of the year and pair perfectly with a cup of tea or coffee, close by the crackling fire.
Health for you: Unlike most store bought pumpkin pies, or even recipes that you will find online or in cookbooks, these pumpkin pie bars do not contain evaporated milk, condensed milk, refined sugars or white flour. The Kamut grain in the shortbread crust is healthy for you, since it has not been genetically processed or altered. Kamut grain is also easier to digest then whole wheat.
Full of flavor: The pumpkin and cinnamon flavor in this recipe pops and is so festive and satisfying. As it bakes in your oven, the house will be filled with the delicious aromas.
Easy to make: The crust is easy to mix up, no multiple steps involved for that part. Plus no crust rolling required. How much easier can it get then that?
The filling ingredients are mixed together and poured over the unbaked crust. It does its baking time all together at one time.
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What kind of pumpkin should be used?
You can either make your own pumpkin puree by cooking pie pumpkins and scraping out the flesh, or simply use store bought canned pumpkin. Either works fine for this recipe.
What kind of crust do these pumpkin pie bars have?
No crust rolling in this recipe! These pumpkin pie bars have a shortbread type of crust, made up of flour, butter and sweetener, that gets mixed up and patted into the pan.
This is not a graham cracker crust.
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Ingredients for Kamut pumpkin bars
Unrefined sugar: White sugar is always a suitable replacement option but is not a healthy option. Unrefined sugar, coconut sugar, evaporated can juice and similar sugar replacements are healthier for you and much less harmful on the body
Butter: should be room temperature
Eggs: Fresh is always better!
Pumpkin: You can use home cooked fresh pumpkin puree or store bought canned pumpkin puree
Kamut flour: Grind fresh whenever possible!
Pumpkin Pie spice: Use store bought or make your own
Salt
Cinnamon
Milk: I use regular dairy milk but non dairy should also work, although I have not personally tried it myself.
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Baking pan – 9×13″
Measuring spoons
Measuring cups
Whisk
Recipe for Kamut pumpkin pie bars
Shortbread Crust:
3/4 cup butter, softened
1/2 cup unrefined sugar
1 1/3 cup Kamut flour
Pumpkin Filling:
29 ounce can of pumpkin puree (not pumpkin pie filling)- I used 3 1/2 cups canned pumpkin puree
3 eggs
1 cup unrefined sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups milk
Feel free to replace the Kamut flour with any other whole grain flours of choice. Even all purpose flour, (regular white flour) can be used although you may need to slightly increase the amount.
Instructions how to make these healthy pumpkin pie bars
- Preheat the oven to 425. Line a 9×13″ pan with parchment paper, or grease the pan instead. (Pro tip: A butter wrapper works great for this!)
- Make the crust: In a medium bowl mix together the softened butter, unrefined sugar and Kamut flour. A pastry cutter works great for this, or a hand mixer. Mixture should resemble course crumbs.
- Pat the crumbs into the prepared baking dish.
- To make the filling:
- Mix all the ingredients together by hand with a whisk or use an electric mixer. Gently pour the mixture into the pan with the crust.
- Bake at 425 for 15 minutes then reduce to 350 and bake another 50 minutes or until the filling seems to be “set”.
How to serve Kamut pumpkin pie bars:
These are marvelous served with whip cream or ice cream. You can make your own healthy whipped cream by beating heavy whipping cream with a little vanilla and sweetener.
How to store Kamut pumpkin pie bars with:
Store in an airtight container in the fridge up to 5 days. For best results, enjoy within the first day. The cake can be made ahead of time, and frosted shortly before serving.
Can you use gluten-free flour in this recipe?
I have not tried this recipe with gluten free flour, almond flour, oat flour or similar. Gluten free flour should be fairly easy to substitute with the right measurements.
Do Kamut pumpkin pie bars freeze well?
You can freeze the bars. Store well to prevent freezer burn and date the package. Thaw and frost if desired.
Equipment needed:
Purchase your kamut grain here
Check out my other Kamut grain recipes!
- Easy Kamut biscuits
- The best Kamut cinnamon rolls
- Kamut pumpkin pie cinnamon rolls
- Kamut pancakes
- Kamut walnut chocolate chip cookies
- Kamut lemon bars
- Kamut blueberry muffins
- Kamut pumpkin bars with cream cheese frosting
Let me know in the comments below if you made this recipe and how you liked it! Hopefully it will become your new go-to pumpkin recipe for the fall season!
Pin this recipe to make it!
The best Kamut pumpkin pie bars
Ingredients
Shortbread crust
- 3/4 cup butter, softened
- 1/2 cup unrefined sugar
- 1 1/3 cup Kamut flour
Pumpkin filling
- 1- 29 oz can pumpkin puree – I used about 3 1/2 cups
- 3 eggs
- 1 cup unrefined sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups milk
Instructions
- Preheat the oven to 425. Line a 9×13" pan with parchment paper, or grease the pan instead. (Pro tip: A butter wrapper works great for this!)
Make the crust:
- In a medium bowl mix together the softened butter, unrefined sugar and Kamut flour. A pastry cutter works great for this, or a hand mixer. Mixture should resemble course crumbs.
- Pat the crumbs into the prepared baking dish.
Make the filling:
- Mix all the ingredients together by hand with a whisk or use an electric mixer. Gently pour the mixture into the pan with the crust.
- Bake at 425 for 15 minutes then reduce heat to 350 and bake another 50 minutes or until the filling seems to be "set".
Notes
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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