Sourdough Pumpkin Pie

This sourdough pumpkin pie features a sourdough discard crust and a classic
pumpkin pie filling. It's the perfect dessert for Thanksgiving!

Servings: 6

Author: Joy Kincaid

Prep Time:
30 minutes

Cook Time:
55 minutes

Chilling Time:
3 hours

Total Time:
4 hours, 25 minutes

Course:

Dessert

Cuisine:

American

Keywords:

sourdough sourdough pumpkin pie

Instructions

1 Make the pie crust. Cut butter into 1″ cubes and put in the freezer.
2 While butter is chilling, mix together the flour and salt in a large bowl. Cut
butter into flour with a pastry blender or pulse in a food processor. Add the
honey or sugar and sourdough starter to the bowl and stir until combined. Add
1-4 Tablespoons of ice water if necessary, until dough begins to stick together.
3 Form the dough into a disk shape and wrap tightly in plastic wrap. Refrigerate
dough for 30-60 minutes (or up to 3 days).
4 Preheat oven to 425 degrees F. Remove pie dough from the refrigerator and roll
out on a lightly-floured surface into a large circle about 12-14″ in diameter.
Drape the bottom pie crust over the rolling pin and carefully transfer to a 9″
pie dish. Trim off the excess, leaving about 1/2″ excess dough all around the
pie dish. Crimp or flute edges and then par-bake the crust (optional).
5 To par-bake crust, dock the bottom of the crust with a fork. Cut a piece of
parchment paper that is larger than your pie dish. Place it on top of the pie
crust and fill with pie weights or dried beans. Place the pie crust in the oven
and bake for 15-17 minutes, until the edges are just starting to lightly brown.
Be careful not to overdo it with this step. Remove crust from the oven, remove
parchment paper with weights/beans, and set aside.
6 Make the pumpkin pie filling. In a large bowl, whisk together the eggs, brown
sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt. Add the vanilla,
pumpkin puree, and heavy cream. Whisk all together until well combined.
7 Reduce oven temperature to 375 degrees. Pour the pumpkin pie filling into the
par-baked crust. Bake for 35-40 minutes or until the filling appears set around
the edges. The center may still be a bit wobbly, but that’s fine. It will set a
bit more as it cools. Bake with a pie shield or aluminum foil around the crust
edges if they are getting too brown.
8 When sourdough pumpkin pie is done, remove from the oven and allow to cool
completely on a wire rack. Refrigerate for 2 hours before serving.
9 Cover tightly and store in the refrigerator for up to 4 days.

Sourdough Pumpkin Pie

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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