Sourdough Pumpkin Pie

A sourdough twist on a classic, this sourdough pumpkin pie is bursting with the flavors of the fall season. It makes the perfect dessert for your holiday table.

Course Dessert

Cuisine American

Keyword Sourdough, Sourdough Dessert, Sourdough Pumpkin Pie, Sourdough Recipes, Sourdough Starter

Prep Time 10

Cook Time 1

Servings slices

Calories 356kcal

Author Mary Rose

Equipment

1 9 inch pie plate

Ingredients

For the Sourdough Pie Crust

1 cup flour
1/4 cup olive oil
1/2 cup sourdough starter
1/2 tsp salt

For the Pumpkin Pie Filling

2 cups pumpkin puree
1 cup heavy cream or evaporated milk
1 cup sugar
2 tsp pumpkin pie spice
2 eggs
1/2 tsp salt
1 tsp vanilla extract

Instructions

For the Pie Crust

Add flour to a food processor. Pour in the olive oil and pulse until combined.
Add the sourdough starter and mix until a dough comes together.
Form the dough into a ball and wrap in plastic wrap.
Allow dough to ferment in the fridge for at least 4 hours.
Roll the crust out to fit into a 9 inch pie plate with enough hang over the pie plate.
Cut off the excess and crimp the edges of the crust.

For the Pumpkin Pie Filling

In a large bowl add the ingredients and whisk until well combined.

Bake the Sourdough Pumpkin Pie

Preheat the oven to 350 degrees F.
Pour the filling into the pie crust.
Bake for 1 hour.
If the crust is getting too brown, cover with aluminum foil and continue baking.

Notes

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

Store in freezer in a freezer safe container for up to 3 months.

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