It isn’t fall without pumpkin pie. This sourdough pumpkin pie belongs on your Thanksgiving table: rich pumpkin flavor, a creamy custard, and the unique set that sourdough discard (or an active starter) brings. Use a sourdough pie crust for extra flakiness and texture — one bite and even non-sourdough fans will be convinced.
Important Ingredients in Sourdough Pumpkin Pie
- Sourdough Pie Crust: This pie is best with a homemade sourdough pie crust for extra flakiness and flavor. Use chilled discard in the crust for a tender texture.
- Sourdough Discard: Discard (or active starter) helps thicken and set the custard. Older discard adds more tang; use fresher discard if you prefer a milder flavor.
- Canned Pumpkin: Use pure canned pumpkin, not pumpkin pie filling. Homemade pumpkin puree works as a substitute.
- Brown Sugar: Light or dark brown sugar both work well.
- Cornstarch: A small amount helps the custard set alongside the sourdough.
- Pumpkin Pie Spice: Adds the classic spiced pumpkin flavor. See notes below for a homemade blend.
- Heavy Cream: Creates a silky, rich custard.
- Eggs: Bind and set the filling.
How to Make Sourdough Pumpkin Pie
Sourdough Pie Crust
A chilled sourdough discard pie crust gives excellent flakiness and tenderness. Roll the dough just over 10 inches, fit it into a 9-inch pie pan, tuck and crimp the edges, and chill before baking or par-baking to your preferred texture.
Baking the Pie Crust
Choose the finish you want for the crust:
Crispy / No Soggy Bottom (Par-bake): Line the unbaked crust with parchment, add pie weights or dried beans, and bake at 375°F for 10 minutes. Remove weights and parchment, then bake 5–7 minutes more until slightly crisp before filling.
Soft and Tender: Skip par-baking. Fill the raw crust and bake with the filling for a softer bottom and edges.
In Between: Par-bake with weights for 10 minutes, remove the weights, then fill and finish baking with the filling.
Preparing the Pumpkin Pie Filling
While the crust is baking or cooling, whisk the filling until smooth: combine canned pumpkin, eggs, sourdough discard, brown sugar, cornstarch, pumpkin pie spice, and salt. Finish by whisking in the heavy cream. Pour the filling into the prepared crust, filling about three-quarters to nearly full. Any leftover filling can be baked in a small ramekin or saved for another use.
Baking Sourdough Pumpkin Pie
Bake the pie at 375°F for 50–60 minutes. Check the crust halfway through and shield the edges with foil or a pie shield if they brown too quickly. The pie is done when the filling is risen and rounded and the center is mostly set with only a slight jiggle.
Serving Sourdough Pumpkin Pie
Let the pie cool completely, then refrigerate. Serve slices with freshly whipped cream. This pie is a family favorite and a standout at Thanksgiving gatherings.
If you liked this recipe you’ll also love…
- Sourdough Apple Pie
- Sourdough Pie Crust
- Derby Day Pie
- Cranberry Apple Pie
- Sourdough Quiche
Frequently Asked Questions
Store leftovers covered in the refrigerator and enjoy within 3–4 days.
Yes. Make the pie up to two days ahead, keep it covered in the refrigerator, and serve chilled or at room temperature.
The crust can brown faster than the custard. Check the pie midway through baking and cover the edges with foil or a pie shield if they are getting too dark.
Sourdough Pumpkin Pie
Equipment
- pastry cutter
- 9–10 inch pie pan
- pastry mat
- pie weights or dried beans (optional)
Ingredients
- 1 sourdough pie crust (see notes)
- 425 g canned pumpkin (not pumpkin pie filling), about 1 3/4 cups
- 3 large eggs (about 150 g)
- 30 g sourdough discard (100% hydration), about 2 tablespoons
- 250 g brown sugar (light or dark), about 1 1/4 cups
- 5 g cornstarch, about 1/2 tablespoon
- 10 g pumpkin pie spice, about 1 1/2 tablespoons
- 3 g salt, about 1/2 teaspoon
- 250 g heavy cream, about 1 cup
- Freshly whipped cream for topping
Instructions
Pumpkin Pie Crust
- Prepare the sourdough pie crust ahead using your preferred recipe. Chill the dough, roll out to a little over 10 inches, fold into quarters and fit into a 9-inch pie plate. Tuck and crimp the edges.
- Par-bake (optional): Preheat the oven to 375°F. For a crisp bottom, line the crust with parchment, add weights or dried beans, and bake 10 minutes. Remove the weights and parchment and bake 5–7 minutes more until beginning to crisp. Skip par-baking if you prefer a soft crust.
Sourdough Pumpkin Pie
- While the crust is par-baking (or cooling), whisk together the filling: combine canned pumpkin, eggs, sourdough discard, brown sugar, cornstarch, pumpkin pie spice, salt, and heavy cream until smooth.
- Bake: Pour the filling into the prepared crust and bake at 375°F for 50–60 minutes. The center should be mostly set with a slight wobble. Check around 30 minutes and cover crust edges with foil or a pie shield if they brown too quickly.
- Let the pie cool completely, then refrigerate. Serve with freshly whipped cream.
Notes
Homemade Sourdough Pie Crust: One crust is enough for this recipe. Chilled sourdough discard in the crust helps keep it flaky.
Pumpkin Pie Spice: If you don’t have a blend, substitute 1 tbsp cinnamon, 3/4 tsp ginger, 3/4 tsp allspice, 1/4 tsp cloves, and 1/4 tsp nutmeg.
Storage: Cover and refrigerate the pie for up to 5 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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