A recipe best served cold- this will be a crowd-pleaser (if you are willing to share)! Plus, it’s quite a bit easier than making a regular pumpkin pie 🙂

Ingredients

• Crust and Topping
  • 1 1/2 cups Kamut flour (or 2 cups All-Purpose)
  • 1 cup rolled oats
  • 1 cup unsalted butter- melted
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped walnuts
• Pie Filling
  • 2 cups pure pumpkin (not pie filling)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 TBSP pumpkin pie spice
  • 1 tsp vanilla extract

Directions

• Set oven to 350 and either line an 8 x 8 with parchment paper or spray with oil
• In a large bowl, combine all crust ingredients minus walnuts
• Press cookie mixture into the base of the pan and spread evenly (leave about 1 cup worth in the bowl for the topping)
• In a separate bowl, combine all filling ingredients, and once mixed, spread it over the cookie base
• With the remaining crust crumble, add chopped walnuts
• Sprinkle topping over the pie filling
• Bake for 38 – 45 minutes (until the filling has set, do not let it turn brown)
• Remove from oven and let cool completely
• This dessert is best served cold, so let it chill for a few hours before serving 
• Enjoy!

Thank you so much for visiting the blog! As you know, this is an ad-free blog thanks to your support of my commissionable links. If you need a new kitchen item, here are all of my kitchen essentials: https://sarahbowmar.com/2021/10/kitchen-essentials/