Sourdough Pumpkin Pie Recipe

Yield: slices

Prep Time: 30

Cook Time: 45

Cooling Time: 3

Total Time: 4 15

This cozy Sourdough Pumpkin Pie has a velvety smooth filling and buttery, flaky crust all made with your sourdough starter.

5 from 2 votes

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Equipment

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.

Nutrition

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