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Kamut pumpkin pie bars served on plate with a dollop of whip cream

The best Kamut pumpkin pie bars

Kamut pumpkin pie bars are that perfect classic pumpkin pie but in bar form. Easy to make and a family favorite!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 425. Line a 9x13" pan with parchment paper, or grease the pan instead. (Pro tip: A butter wrapper works great for this!)
Make the crust:
  1. 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.
  2. Pat the crumbs into the prepared baking dish.
Make the filling:
  1. 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.
  2. Bake at 425 for 15 minutes then reduce heat to 350 and bake another 50 minutes or until the filling seems to be "set". 
  3. Kamut pumpkin pie bars baked in pan

Notes

Allow the bars to fully cool to room temperature before cutting.
To cut the bars smoothly, use a hot knife. 
Cover and refrigerate after a day.