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It’s not fall without pumpkin pie. This sourdough pumpkin pie is exactly what you want for your Thanksgiving table. All the best pumpkin flavors AND uses sourdough discard (or active starter) to help thicken and set the pumpkin pie. It’s incredibly creamy and delicious. Sourdough pumpkin pie just makes sense if you’re a sourdough baker. Add a sourdough pie crust and you will convert anyone who takes a bite to this sourdough life!
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Important Ingredients in Sourdough Pumpkin Pie
- Sourdough Pie Crust: This pie tastes delicious with a homemade sourdough pie crust. Find the recipe for my favorite sourdough pie crust here.
- Sourdough Discard: Sourdough discard or active starter is used to thicken the custard base of this pumpkin pie. The older the discard, the more sour tang will be prevalent in this pie. If you don’t want any sour flavor, use a fresher discard.
- Canned Pumpkin: Pumpkin pie uses canned pumpkin. Make sure you are not using pumpkin pie filling. You can also substitute homemade pumpkin puree for canned pumpkin.
- Brown Sugar: This recipe works well with regular brown sugar or dark brown sugar.
- Cornstarch: A little bit of cornstarch helps thicken the custard along with sourdough discard.
- Pumpkin Pie Spice: This recipe is flavored with pumpkin pie spice to give the delicious flavor of pumpkin pie.
- Heavy Cream: Adding heavy cream into the pumpkin mixture produces a creamy and delicious pie.
- Eggs: Eggs help bind the custard together in this pie.
How to Make Sourdough Pumpkin Pie
Sourdough Pie Crust
Homemade sourdough pie crust is part of what this makes pumpkin pie so delicious. If you’re looking for the flakiest pie crust, you’ve got to try this sourdough discard version. Cold sourdough discard helps keep this pie crust super flaky and tender and it’s one of the easiest pie crusts you can make – promise!
Baking Sourdough Pie Crust
What kind of crust do you like? Crispy with no soggy bottom? Or soft and tender? You have a couple options with how you bake the crust depending on how you want your pie to turn out:
Crispy/No Soggy Bottom (Par-Baking): Line the unbaked pie crust with parchment paper and add pie weights or dried beans on top of the parchment paper. Bake at 375 degrees F for 10 minutes. Remove the pie weights and parchment paper and bake for another 5-7 minutes until starting to crisp. Then fill with pumpkin pie filling.
Soft and Tender: Don’t par-bake the crust. Roll the crust out, fill with pumpkin pie filling and bake for about 50-60 minutes until baked through and set up. The crust will be softer on the bottom and edges.
In Between: If you want a crisp crust, but still a little bit soft, par-bake the crust for 10 minutes at 375 degrees F with the weights/beans. Remove the weights after 10 minutes. Fill the crust with the pie filling and bake.
Preparing the Pumpkin Pie Filling
While the pie crust is baking, whisk together the filling. Whisk canned pumpkin, eggs, sourdough discard and brown sugar together. Add the cornstarch, pumpkin pie spice and salt. Whisk. Then add the heavy cream and mix together until completely combined. Pour the filling into the pie crust, filling it about 3/4 of the way full or a little more. You may have a little bit of pumpkin pie filling left over that you can use with leftover pieces of pie scrap or bake up in a small ramekin or dish.
Baking Sourdough Pumpkin Pie
Bake pumpkin pie for about 50-60 minutes at 375ºF. Make sure to check on the pie about halfway through baking to make sure the crust is not browning too quickly. If it is, put a piece of tinfoil on the top of the crust or cover with a pie shield. Continue baking until the custard is baked all the way through. You’ll know the pie is finished baking when the filling is risen, rounded and firm. The center should be risen and fully baked, but may still jiggle just a little.
Serving Sourdough Pumpkin Pie
Let the pie cool completely and refrigerate once cooled. Serve slices of pie with freshly whipped cream and enjoy! I hope you love this pie as much. as my family does. It’s a favorite at our annual Thanksgiving pie nights!
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Frequently Asked Questions
Leftover pumpkin pie should be stored in the refrigerator and eaten within 3 to 4 days.
Yes! This pumpkin pie can be made about 2 days ahead of serving it. Just keep it wrapped and in the refrigerator before serving.
Often times the crust bakes quicker than the custard pie. Check on the sourdough pumpkin pie about halfway through baking and add tin foil over the crust edges or use a pie shield to keep the crust golden brown and not dark brown.
Sourdough Pumpkin Pie
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Equipment
- 9-10 inch pie pan
- pie weights or dried beans (optional)
Ingredients
- 1 sourdough pie crust, see recipe notes
- 425 grams canned pumpkin, not pumpkin pie filling, about 1 3/4 cups
- 3 large eggs, about 150 grams
- 30 grams sourdough discard, 100% hydration, see recipe notes, about 2 Tablespoons
- 250 grams brown sugar, light or dark, about 1 1/4 cups
- 5 grams cornstarch, about 1/2 Tablespoon
- 10 grams pumpkin pie spice, see recipe notes, about 1 1/2 Tablespoons
- 3 grams salt, about 1/2 teaspoon
- 250 grams heavy cream, about 1 cup
- freshly whipped cream, for topping
Instructions
Pumpkin Pie Crust
- Prepare sourdough pie crust ahead of time using this recipe. Pull the chilled dough out of the refrigerator. Lightly flour a pastry mat (or countertop). Roll out the dough a little over 10 inches round, turning about 30-45 degrees after every roll so you have an even circle of dough. Fold the dough into quarters and place it inside a 9-inch pie plate, unfolding it and fitting it to the pie plate. Roll the edges under the top of the pie crust and crimp as desired.
- Par Bake: Preheat oven to 375 degrees F. For a crispy pie crust (no soggy bottom), you'll want to par bake the pie crust. Line the pie crust with parchment paper and add pie weights or dried beans on top of the parchment paper. Bake for 10 minutes. Then remove the pie weights and parchment paper and bake for another 5-7 minutes until starting to crisp. If you prefer a softer crust, skip the par-baking completely. For a crust somewhere in between, par-bake for 10 minutes with the weights and then fill the crust with the pie filling and bake.
Sourdough Pumpkin Pie
- While the crust is par baking, whisk together the filling. Mix together canned pumpkin, eggs, sourdough discard, brown sugar, cornstarch, pumpkin pie spice, salt and heavy cream. Whisk until smooth and combined.
- Baking: Add the pie filling to the warm pie crust, filling most of the way full. You may have a little extra pumpkin pie filling leftover. Bake at 375 degrees F for about 50-60 minutes. You will know the pie is done baking when the center is almost set – a little wobble in the middle is okay. Check on the pie about 30 minutes into the bake. If the crust is browning too much, cover with a pie shield or tin foil.
- Once baked, let the pie cool completely before serving with freshly whipped cream. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m making the pie in the morning but don’t have cornstarch. Any substitutes?
Common substitutions are arrowroot powder, tapioca starch, or potato starch. Hope that helps!
I made this for my husband’s birthday. I think this is hands down my favorite version of pumpkin pie! Absolutely delicious!
Side note- I struggle with pie crust- but I was successful with all your tips and pics- thank you!
Yay! So glad you are finding sourdough success.
My daughter and I are having a pumpkin pie-off. She made one for Christmas dinner and I’m making yours for my birthday. I wonder which one will be crowned the winner?
Love it!!
I hope to see this on our Thanksgiving table! Looks delicious! 🎃🥧🍁🍂😋