Sourdough Discard Pumpkin Pie Recipe
A creamy, warmly spiced pumpkin pie made with sourdough discard in both the flaky homemade crust and velvety pumpkin filling. It is rich, tender, and perfect for fall gatherings and Thanksgiving.
Equipment
- 9-inch pie dish
- Large mixing bowls
- Pastry cutter
- Rolling Pin
- Whisk
- Measuring cups and spoons
- Kitchen scale
- Parchment paper
- Pie weights
- Baking sheet
- Cooling rack
Ingredients
Flaky Sourdough Crust
- 210 g all-purpose flour
- 226 g cold unsalted butter cubed
- 56 g sourdough discard
- 56 g cold water
- 14 g cane sugar
- 6 g salt
Pumpkin Filling
- 425 g pumpkin puree
- 30 g sourdough discard
- 100 g dark brown sugar
- 70 g cane sugar
- 3 large eggs
- 226 g heavy whipping cream
- 20 g cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare the crust: Combine flour, sugar, and salt. Cut in the cold butter until the mixture contains coarse crumbs and visible pieces of butter.
- Add discard: Mix in the sourdough discard, followed by the cold water, until the dough just comes together.
- Chill: Form the dough into a disk, wrap, and refrigerate for one hour.
- Roll: Roll the chilled dough into a circle and carefully transfer it to a pie dish. Trim and crimp the edges.
- Blind bake: Line the crust with parchment and pie weights. Bake the pie crust at 375ºF for 10 minutes. Or until the crust begins to set.
- Make the filling: Whisk pumpkin puree, sourdough discard, brown sugar, cane sugar, cornstarch, pumpkin spice, and salt.
- Add wet ingredients: Whisk in the eggs and vanilla, then gently incorporate the heavy cream until smooth.
- Fill: Pour the pumpkin mixture into the prepared crust.
- Bake: Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 40 to 50 minutes, or until the edges are set and the center gently jiggles.
- Cool: Transfer to a rack and allow the pie to cool completely before slicing.
- Serve: Top with whipped cream or your favorite pumpkin pie topping.
Notes
Nutritional Information per serving:
Calories: 520 kcal
Carbohydrates: 54g
Protein: 7g
Fat: 31g
Saturated Fat: 18g
Fiber: 2g
Sugar: 27g
Sodium: 390mg
Carbohydrates: 54g
Protein: 7g
Fat: 31g
Saturated Fat: 18g
Fiber: 2g
Sugar: 27g
Sodium: 390mg
