Sourdough Pumpkin Pie Recipe

5 from 1 vote

Sourdough Pumpkin Pie Recipe

Rich pumpkin, warm spices and a buttery flaky crust this Sourdough Pumpkin Pie is the quintessential autumn bake. With sourdough starter in both the filling and the crust, you’ll love this creative take on a fall classic.

Prep Time30

Cook Time1

Chill Time6

Course: Dessert

Cuisine: American

Servings: slices

Calories: 626kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Sourdough Pie Crust

56 grams water
56 grams sourdough discard
226 grams unsalted butter cold, cubed
210 grams all-purpose flour
6 grams salt

Filling

283 grams pumpkin puree
70 grams cane sugar
100 grams dark brown sugar
56 grams sourdough discard
226 grams heavy cream
20 grams cornstarch
2 teaspoons pumpkin spice

Fresh Whipped Cream

226 grams heavy cream
14 grams cane sugar
1 teaspoon vanilla

Egg wash (optional)

1 egg
7 grams heavy cream

Metric - US Customary

Instructions

Make the pie crust: Dissolve the sourdough discard in the water and set aside.
56 grams water, 56 grams sourdough discard
In a large mixing bowl, toss the butter, salt and all-purpose flour together making sure all the butter pieces are completely coated.
226 grams unsalted butter, 210 grams all-purpose flour, 6 grams salt
Use your fingers to squeeze the butter pieces into flat discs, continue working the butter into the flour by rubbing everything together using your palms.
Make a well in the center of your flour mixture and pour the discard mixture in the center. Use a stiff spatula or sturdy wooden spoon to toss the flour and discard mixture together.
Using your hands, begin lightly kneading and bringing the dough together. Transfer any portions of dough that are starting to clump together on a piece of plastic wrap. Sprinkle a few drops of water on any dry portions of flour.
Use the piece of plastic wrap to bring the dough together until it forms a cohesive mass (it's ok if it appears a little dry). Divide the dough into two portions and wrap each in plastic wrap. Flatten the dough into a disk.
Chill the dough: Refrigerate the dough for at least 2 hours before using.
Prep: Preheat the oven to 400 F.
Roll out the dough: Set the dough out at room temperature for 5 minutes. Unwrap the dough and set it on a lightly floured surface. Dust your rolling pin in flour. Flatten the dough out into a large circle. It’s best to roll away from you, and then perform a quarter turn after each time you pass the rolling pin over the dough. Continue until you've rolled the dough out into a 12-inch circle.
Carefully transfer the dough to a pie plate, doing your best to center the pie dough on the pan. Press lightly to form against the pan, use your knuckles to prevent your nails from puncturing the dough. Fold the overhanging dough and crimp the edges of the dough.
Parbake the crust: Dock the bottom of the dough using a fork. Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 5 minutes. Press down the crust if it bubbles up in the middle.
Make the filling: Combine the pumpkin puree, heavy whipping cream, cane sugar, dark brown sugar, and sourdough discard. Whisk together until fully combined.
283 grams pumpkin puree, 70 grams cane sugar, 100 grams dark brown sugar, 56 grams sourdough discard, 226 grams heavy cream
Slowly add the cornstarch while still whisking, this will help prevent it from clumping. Add the pumpkin spice and continue to mix until the mixture looks fully incorporated.
20 grams cornstarch
Bake the pie: Turn down the heat to 350 F.
Pour the filling into the pie crust. Do not overfill your crust and fill only to right below the fluted edge. Your pie may overflow or explode otherwise.
Bake for 32 to 36 minutes or until the pie looks somewhat set, it may still be a little jiggly in the middle.
Transfer the pie to a wire rack and let it cool completely, at least 4 hours, ideally overnight.
Make the decorative leaves: Unwrap the dough and set it on a lightly floured work surface. Using a rolling pin, flatten the dough out until it’s only about ¼-inch thick (the size doesn’t have to be exact).
Beat the egg and cream together. Brush the leaves with egg wash and bake for 10 to 15 minutes or until golden brown.
Make the whipped cream: Whisk together the heavy whipping cream, cane sugar, and vanilla extract using a stand mixer or hand mixer. Whip until stiff peaks form.
Serve: Arrange the decorative leaves around the cooled pie. Slice and serve with a dollop of fresh whipped cream and pecans.
Store: Store any leftover pumpkin pie slices in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.

Notes

If your dough starts feeling oily while you are rolling it out, wrap it up and chill it for 15 minutes before continuing.
Use canned pumpkin puree, not pumpkin pie filling which contains added spices and sugar.
Use an aluminum or cast iron pie dish for the best results, metal is a better conductor of heat than glass or ceramic.
If your crust bakes with cracks or holes on the bottom, mix a tablespoon of flour with a tablespoon of melted butter. Fill the holes and continue parbaking.
Don’t overbake your pumpkin pie or it may turn out tough and rubbery. It should look set at the edges and slightly wobbly in the center.
High Altitude — Bake for 30 to 34 minutes.

Nutrition