The Best From Scratch Sourdough Pumpkin Pie Recipe

With fall in full swing, it’s time to make my favorite pumpkin dessert! This sourdough pumpkin pie is a must for your holiday table!

I have always used a traditional pumpkin pie recipe. However, this year I decided to amp it up by adding a sourdough pie crust.

This time of year is my favorite with all the fall recipes!

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The fall season brings some of my favorite flavors. Warm pumpkin recipes, spiced lattes, and classic dishes for this time of the year.

If you are brand new to sourdough, learn how to make a sourdough starter

This pie is made with a homemade pumpkin pie filling and a sourdough pie crust giving a sourdough twist to the traditional pumpkin pie.

This recipe can be made with active starter or sourdough discard.

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active.

Active starter gives best results when a big rise is needed.

What is Sourdough Discard?

Sourdough starter discard is starter that has not been fed recently. It will have a liquid on top and smell like acetone.

Discard is better suited for recipes that don’t require a rise.

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For mixing the pie dough, I like to use a food processor

For milling my own flour, I use a Nutrimill Grain Mill

Another favorite fall recipe of mine is this Sourdough Pumpkin Bread Recipe

Ingredients you will need to make this Sourdough Pumpkin Pie

Sourdough Pie Crust

I am using my sourdough pie crust recipe

Pumpkin Puree

We grow our own pumpkins and make homemade pumpkin puree. A canned pumpkin puree will work just fine.

Make sure you use real pumpkin puree and not pumpkin pie filling as it has a lot of other ingredients.

To make own pumpkin puree, preheat the oven to 350 degrees F.

Place a whole fresh pumpkin on a baking sheet lined with a piece of parchment paper.

Bake for an hour or until fork tender.

Cut in half and remove seeds. Puree the pumpkin in a high speed blender or food processor.

Heavy Cream

Alternatively, you can use evaporated milk in this recipe.

Sugar

I use a raw organic cane sugar, however brown sugar would be great for this recipe, as well.

Eggs

Pumpkin Pie Spice

Pumpkin pie spice add that signature pumpkin flavor.

Salt

Vanilla Extract

Step-by-step instructions for making Sourdough Pumpkin Pie

Making the Sourdough Crust

To make the pie crust 1 cup of flour to a large bowl.

Add in 1/4 cup of olive oil and mix well.

I like to use a food processor for this recipe

Add 1/2 cup sourdough starter and mix until a dough comes together.

Roll into a ball and wrap in plastic wrap and place in the fridge until needed, but for at least 4-6 hours for fermentation time.

Make the Pie Filling

In a large mixing bowl, add the pumpkin puree, eggs, cream, sugar, salt, pumpkin pie spice, and vanilla.

Whisk together until well combined.

Roll out Pie Crust

Take the crust out of the fridge. It does not have to come to room temperature.

Divide into 2 equal pieces and place the extra half in a plastic zip lock bag.

You can put in the fridge and use within a week, or you can put it in the freezer for up to 3 months.

Roll the remaining piece out with a rolling pin until it is large enough to fill a 9 inch pie dish with the excess hanging over.

Place in the pie plate. Cut off the excess dough and crimp the edges of the crust.

Bake the Pie

Preheat the oven to 350 degrees F.

Pour the pumpkin filling into the pie crust and bake the pie in the preheated oven for 1 hour.

If the edges of the pie crust are getting too brown, cover the edges with aluminum foil and continue baking

Storage Tips

Store pie in the fridge in an airtight container for 3-4 days.

Freeze the pie in freezer safe container for up to 3 months.