Homemade Sourdough Pumpkin Pie (From Scratch)
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You know it’s fall season when you start craving pumpkin pie! And this Sourdough Pumpkin Pie is just what you need this Thanksgiving!
The filling mixes up easily and bakes into a soft, custardy texture that’s full of warm spices. The sourdough crust gives it that true homemade flavor you just can’t find in a store-bought one. It’s the kind of dessert that makes you slow down, grab a fork, and really enjoy the moment.
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Why You’ll Love This Recipe
The filling turns out creamy and full of flavor.
The filling ingredients, including pumpkin, milk, cream, and eggs, blend together into a smooth, custardy texture that slices cleanly yet stays soft and rich. You can easily adjust the spices to your family’s taste, and it still comes out rich and creamy as long as you don’t rush the baking time.
It tastes like something you made from the heart.
The sourdough crust has that buttery, slightly tangy flavor you only get when you bake from scratch. It adds a warm, homemade touch that makes the pie taste real and comforting, not store-bought. The edges bake up golden and flaky, and the crust holds up nicely whether you serve it fresh out of the oven or a day later.
You can get it done ahead and relax later.
The crust stays firm even after chilling, and the flavor only gets better as it rests overnight. You can make the dough ahead and keep it chilled or frozen, which makes life so much easier when the holidays get busy. It’s perfect when you want dessert ready to serve without the last-minute rush that happens with less flexible recipes. You can bake it the day before or even earlier in the week, and it’ll still taste fresh when you’re ready to slice and serve.
If you’re really into pumpkin sourdough recipes, you’re in the right place. I’ve got a whole collection you can try once you nail this pie. Start with my sourdough pumpkin scones, these sourdough pumpkin pancakes, or this sourdough pumpkin bread.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Pie Crust
- All-purpose flour: I use all-purpose flour for this recipe, but if you have pastry flour on hand, even better. Swap out for even amounts.
- Butter: It is important to keep the butter COLD. I cut my butter into large chunks straight out of the freezer to make sure it’s cold enough.
- Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it. It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter, which is what you want. This means you don’t have to work as cautiously when making the dough. If you’re in a pinch and don’t have lard, you can swap it with the same amount of shortening or extra butter. Make sure the lard goes in the freezer first so it’s nice and cold.
- Baking Powder: While it’s not a typical ingredient in pie crust, it makes a nice difference. A little bit helps the dough puff slightly, giving the crust a tender, crisp texture.
- Sourdough Starter Discard: I find sourdough discard that is about 1-2 days old works best for this recipe, however, you can use even older discard for a more tangy taste.
- Ice water (optional): Depending on the discard you use, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing. To make ice water I just pour water and add a few ice cubes to a bowl. Pour 1 tablespoon at a time into the dough and mix. It shouldn’t need much liquid to form a dough ball.
Pumpkin Filling
- Pumpkin Puree: Be sure to use real pumpkin puree, not pumpkin pie filling. You can substitute homemade pumpkin puree, but you’ll want to blot out some of the moisture since it’s usually wetter than store-bought (canned).
- Sourdough Discard: Discard helps thicken the pie filling! I like using fresh discard (no older than 1–2 days). Older discard will add a tangier flavor. You can also substitute with active sourdough starter. Whether you use sourdough starter discard or a bubbly sourdough starter , use the same amount in grams.
- Brown Sugar: Light or dark brown sugar work perfectly for this recipe. Dark brown sugar adds a richer, molasses-like flavor.
- Spices: You can use your own homemade pumpkin pie spice (2½ teaspoons).
- Milk: Used with heavy cream and vanilla extract to create a creamy, balanced homemade pumpkin pie filling. Regular milk works best, though any milk you typically bake with will do.
- Heavy Cream: Adds richness and helps the filling bake up smooth.
- Eggs: Help the filling set and give it a smooth, creamy texture.
- Vanilla Extract: Blends with the pumpkin and spices, softening the sourdough tang and adding gentle sweetness.
How to Make Sourdough Pumpkin Pie
- Prepare my sourdough pie crust recipe through step 7 and store in the fridge until ready to use. This makes enough for a double pie crust. Then, follow the instructions below.
- Remove one pie dough disc from the refrigerator and bring it to room temperature. On a lightly floured surface, roll the first disc (the bottom pie crust) of dough to about 1/8 inch thick, forming a 13-inch circle.
- Transfer the rolled dough into a 9-inch pie dish, press it into your pie dish, and set aside. Preheat the oven to 375°F and par- bake the crust to prevent a soggy bottom.
- To a large bowl, add the pumpkin puree, eggs, brown sugar, sourdough discard, and spices. Slowly add the heavy cream, milk, and vanilla extract and whisk until smooth.
- Pour the pumpkin pie filling into the warm pie crust.
- Bake for 25 minutes, then cover the edges with a pie shield and continue baking for 20 to 35 minutes, or until the pie is deep golden brown and mostly set.
- Allow the pie to cool completely, about 3 hours. Slice, top with homemade whipped cream and enjoy!
How to Store
Give the pie enough time to cool completely at room temperature, about 3 hours for me. Once cooled, store it in the refrigerator, loosely covered with plastic wrap or foil, for up to 3 days.
For longer storage, wrap individual pie slices or the whole pie tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving. If you like it warm, reheat slices in a 300°F oven for about 10 minutes.
FAQs
Yes. Canned pumpkin gives the pie a smooth and consistent texture that bakes evenly. If you use homemade pumpkin puree, make sure it is thick and not watery, or the filling will take longer to set.
You can, and it works well. An active starter gives you a stronger sour flavor, while discard keeps it subtle. The crust will bake up the same either way, but the taste will vary slightly depending on how tangy your starter is.
Yes. Par-baking keeps the crust from turning soggy once the pumpkin filling is added. Bake it first with pie weights, then remove them and bake again briefly until the bottom looks dry and lightly golden.
You can bake it a full day before serving. The texture holds up beautifully, and the flavor becomes even richer after chilling overnight. You can also prepare the crust ahead and store it in the fridge for a few days or freeze it for even longer.
Sourdough Pumpkin Pie Recipe
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Ingredients
- 1 disc sourdough pie dough
- 425 gram pumpkin puree 15 oz can
- 60 grams sourdough discard 1/4 cups
- 150 grams light brown sugar 3/4 cup, packed
- 2 large eggs + 1 egg yolk about 122 grams
- 3 grams ground cinnamon 1 1/2 teaspoons
- 1 gram ground ginger 1/2 teaspoon
- 1 gram nutmeg 1/4 teaspoon
- 1 gram cloves 1/8 teaspoon
- 3 grams salt 1/2 teaspoon
- 240 grams heavy cream 1 cup
- 30 grams milk 2 Tablespoons
- 6 grams vanilla extract 1 1/2 teaspoons
Instructions
- Prepare the sourdough pie dough up to step 7. Store in the fridge until ready to use.This pie crust recipe makes enough dough for a double crust pie or two single crust pies. This recipe is a single pie crust pie, so you can keep the extra pie dough in the fridge for a few days or freeze for up to 3 months.1 disc sourdough pie dough
- Preheat the oven to 375 degrees F. Remove one pie dough disc from the refrigerator and bring it to room temperature, about 15 minutes. With a floured rolling pin, roll of dough on a lightly floured surface. Roll from the center outward, then turn the dough a quarter turn and repeat rolling.
- After rolling the dough full circle, add more flour to your work surface—you don’t want the dough to stick! Flip the dough to the other side and roll it out until it is about 1/8 inch thick and a 13-inch circle.
- Using your rolling pin is the best way to maneuver your pie dough into a pie dish. Roll the dough onto the rolling pin and unroll in the 9-inch deep pie dish. Press your crust into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers.
- Crunch up a piece of parchment paper and line the pie crust. Fill and evenly distribute with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork and return the crust (without weights) to the oven for 5-7 more minutes.
- While the crust is baking, prepare the pumpkin filling. In a large bowl, whisk the pumpkin puree, sourdough discard, brown sugar, eggs and spices until smooth.425 gram pumpkin puree, 2 large eggs + 1 egg yolk, 60 grams sourdough discard, 150 grams light brown sugar, 3 grams salt, 3 grams ground cinnamon, 1 gram ground ginger, 1 gram nutmeg, 1 gram cloves
- In a liquid measuring cup, add the heavy cream, milk and vanilla extract. Stir until combined. Slowly pour in the cream mixture while whisking until everything is smooth.240 grams heavy cream, 30 grams milk, 6 grams vanilla extract
- Pour in the pumpkin filling into the warm crust.You might have a little pumpkin filling leftover. Save leftovers to make mini pumpkin pies, like these!
- Bake the pie on the center rack for 45-55 minutes.. After 25 minutes of baking, cover the edges of the pie with a pie shield or aluminum foil to prevent the crust from browning too much. Start to check the pie around 45 minutes, then every 5 minutes after until the pie is mostly set. A slight jiggle is okay.
- Remove the pie from the oven and allow it to come to room temperature (at least 3 hours) before slicing and serving. Otherwise, store in the fridge for up to 3 days before ready to serve. Enjoy!
Notes
Ingredients & Substitutions
Sourdough Pie Crust
- All-purpose flour: I use all-purpose flour for this recipe, but if you have pastry flour on hand, even better. Swap out for even amounts.
- Butter: It is important to keep the butter COLD. I cut my butter into large chunks straight out of the freezer to make sure it’s cold enough.
- Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it. It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter, which is what you want. This means you don’t have to work as cautiously when making the dough. If you’re in a pinch and don’t have lard, you can swap it with the same amount of shortening or extra butter. Make sure the lard goes in the freezer first so it’s nice and cold.
- Baking Powder: While it’s not a typical ingredient in pie crust, it makes a nice difference. A little bit helps the dough puff slightly, giving the crust a tender, crisp texture.
- Sourdough Starter Discard: I find sourdough discard that is about 1-2 days old works best for this recipe, however, you can use even older discard for a more tangy taste.
- Ice water (optional): Depending on the discard you use, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing. To make ice water I just pour water and add a few ice cubes to a bowl. Pour 1 tablespoon at a time into the dough and mix. It shouldn’t need much liquid to form a dough ball.
Pumpkin Filling
- Pumpkin Puree: Be sure to use real pumpkin puree, not pumpkin pie filling. You can substitute homemade pumpkin puree, but you’ll want to blot out some of the moisture since it’s usually wetter than store-bought (canned).
- Sourdough Discard: Discard helps thicken the pie filling! I like using fresh discard (no older than 1–2 days). Older discard will add a tangier flavor. You can also substitute with active sourdough starter. Whether you use sourdough starter discard or a bubbly sourdough starter , use the same amount in grams.
- Brown Sugar: Light or dark brown sugar work perfectly for this recipe. Dark brown sugar adds a richer, molasses-like flavor.
- Spices: You can use your own homemade pumpkin pie spice (2½ teaspoons).
- Milk: Used with heavy cream and vanilla extract to create a creamy, balanced homemade pumpkin pie filling. Regular milk works best, though any milk you typically bake with will do.
- Heavy Cream: Adds richness and helps the filling bake up smooth.
- Eggs: Help the filling set and give it a smooth, creamy texture.
- Vanilla Extract: Blends with the pumpkin and spices, softening the sourdough tang and adding gentle sweetness.
Time-Saving Tips:
The holidays can be busy, but these few tips can save you on time and stress!- Prepare the pie dough ahead of time! I love to make a double batch and pop the extras in the freezer. Thaw the dough out in the fridge the night before to save on time the following day.
- If you’re preparing your own pumpkin puree, have this prepped a few days in advance!
- Prepare and bake the pie up to 3 days before enjoyed! Have your dessert ready to enjoy days in advance.
Silky smooth and perfectly spiced, this sourdough pumpkin pie is the perfect addition to our Thanksgiving spread!
Loved the pumpkin pie! Crust made up perfectly and tasted great. Didn’t need any ice water either. It was perfect to work with-with the discard.