Lunch Recipe
Pumpkin Pie with Sourdough Crust

Pumpkin Pie with Sourdough Crust

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Bored of traditional pumpkin pie crust? Then try  this pumpkin pie with sourdough crust, maple syrup in this special pie provides a subtle but terrific enhancer.

Pumpkin Pie with Sourdough Crust

Little bit history behind this Thanksgiving Staple

In 1621 Northeastern Native American tribes grew squash and pumpkins. They gifted  pumpkins to the first settlers and taught them how to grow the pumpkins from seeds by Squanto and how to use them. This led to serving pumpkin pie at the first Thanksgiving in America about 50 years later.

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Ingredients in  pumpkin pie

This recipe is a new twist to traditional pumpkin pie  with sourdough crust and addition of maple syrup as sweetener

Sliced Pumpkin Pie with Sourdough Crust
  • Sourdough pie crust : One Homemade scratch all butter  sourdough pie curst recipe.
  • Pumpkin puree: Use an all-natural, pure pumpkin puree for the ultimate pumpkin flavor. You can also make your own homemade pumpkin puree using this tutorial.
  • Eggs: You will need 3 eggs to give the filling the perfect texture.
  • Pure maple syrup: We are naturally sweetening this pumpkin pie with a bit of pure maple syrup.
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  • Brown Sugar: I used brown sugar here, you can use coconut sugar also, however it can make the filling little darker.
  • Half and Half : Adds extra creaminess to the pie. Feel free to use any milk you want. Make sure to use full fat version.
  • Homemade pumpkin pie spices: We are using cinnamon, ginger, nutmeg, allspice for the perfect amount of pumpkin spice flavor. Pinch of black pepper brings out more flavor.
  • All-purpose flour:  This hold and gives extra boost to custard-based pie.
  • See recipe card for quantities.

Instructions

First you need to pre-bake the pie shell.

Then make pie filling, with pumpkin puree, spices, eggs, half and half, maple syrup and brown sugar.

What makes this  pumpkin pie special?

  • Made with sourdough crust:  This pie crust has added flavor boost from Sourdough starter. If you do not have starter in hand, you can make one. If not use any regular pie crust.
  • Naturally sweetened: This recipe calls for just a tiny bit of pure maple syrup and regular sugar instead of refined sugar. You are welcome to use coconut sugar  if you would like.
  • It is extra creamy: We are not using any condensed milk or evaporated. However, we are using half and half which is higher in fats as well as extra creaminess.
  • It uses pure pumpkin: We are making pumpkin pie filling from scratch using canned pumpkin puree, but not pumpkin pie filling. If you want to make homemade pumpkin puree, check here for  how to make it with lot of tips.

Variations

The best part about this homemade pumpkin pie recipe is how easy it is to customize to your preferences. Here is what I can suggest:

  1. Use your favorite crust:  You can make this pumpkin pie using virtually any crust. I’m including my favorite  simple sourdough all butter pie crust recipe in case you want to make it yourself. I always love a good flaky pie crust. If you are looking for non-sourdough version of pumpkin pie crust then take a look at this recipe  which has lot of tips and tricks.
  2. Make it crust less: You can absolutely make this pumpkin pie without any crust. Just pour it into a greased pie pan and bake as directed. This is a great option if you are feeling lazy and do not want to make a crust, or if you just prefer a crustless pie.

Frequent questions while make pumpkin pie?

Can I make the filling ahead of time?

Yes! Simply mix the pumpkin pie filling together and place it in an airtight container in the refrigerator for up to 2-3 days before adding it to your pie crust and baking. It is wonderful way to save time.

How Do I Know When the Pumpkin Pie Is fully baked?

  • A knife inserted about an inch from the center should come out clean.
  • You could also use an instant-read thermometer to check if the filling has reached 170°F/ 76°C.
  • Center of the pie should be soft but not giggly.

Why my pie  cracks when it cool ?

Pumpkin pie is like cheese, they have same tendency. This can resolve by baking at  low and slow temperatures ( 325 to 350°F ( 170 to 180 °C) .  

After the baking of the pie is complete, switch off the oven, open the door halfway, and cool the pie for 15 minutes before removing from the oven.

If all these tricks fail, cover them with whip cream and serve. This is the last resort.

Why is my pumpkin pie weeping?

To prevent weeping,  first try not to overbake the pie. You can prevent the condensation issue by cooling the pie very well before keeping it in the refrigerator.

Why my pumpkin pies are watery and grainy, and not silky and smooth?

This graininess is from scrambled eggs because you baked the pie too hot  or too long or both.

Always try to make the pie fully baked not over or under bake.

Storage

You can store non-pre baked shell in the freezer up to 3 months.

Always use fresh spices. If you have whole spices in  hand, then use them. If not purchase spice that you will use within 6-9 months.

Simply mix the pumpkin pie filling together and place it in an airtight container in the refrigerator for up to 2-3 days before adding it to your pie crust and baking.

Pumpkin pie with sourdough crust

Bored of traditional pumpkin pie crust? Then try  this pumpkin pie with sourdough crust, maple syrup in this special pie provides a subtle but terrific enhancer.

Prep Time5 mins

Cook Time55 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: #pumpkin, Pierecipes, Pumpkinpierecipeswith sourdough crust

Servings: 8 servings

Calories: 114kcal

Ingredients

  • 1 Simple Sourdough Pie Crust pre-baked
  • For filling
  • one 15 oz Pumpkin puree
  • 1 cup/ 240 ml half and half
  • ½ cup maple syrup
  • ½ cup / 96g brown sugar packed
  • 1 ½ tablespoon 14g All purpose flour
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon all spice
  • teaspoon pepper optional but it gives a flavor boost
  • ¼ teaspoon salt

Instructions

Pre-bake Pie crust.

  • Prepare and refrigerate the pie dough for at least 1 hour.

  • After chilling the dough, roll the dough into a 13 ½″ circle on a sheet of lightly floured wax paper. Invert the pastry over a 9 ½-inch-deep dish pie pan, center it, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding rim. If you want you can flute the edge, then refrigerate the pie shell for 1 hour. At the end of the hour rest, preheat the oven to 375°F( 190°C).

  • Tear off a sheet of aluminum foil 16″ long and press it into the shell so it fits like a glove; you should be able to make out the crease in the bottom of the pan. Add enough dried beans to the foil to fill by about three-quarters; bank the beans up the sides. Bake on the center oven rack for 15 minutes. Carefully remove the foil and beans, then prick the bottom of the shell 6 or 7 times with a fork, to keep it from puffing up. Reduce the heat to 350°F ( 180 °C) and bake the shell 12 minutes more. Transfer to a rack and cool.

Pre-bake Pie crust.

  • In a kitchen aid bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger, and cloves. Stir in the pumpkin just until blended.

  • Put the pie shell on the baking sheet. Pour into Pie filling into the shell. Bake the pie on the center of oven rack for 25 minutes at 350 F(180 °C) . After 25 minutes rotate, the pie can continue to bake for another 25 minutes until the filling is set and pie is done.

  • The perimeter of the pie will have puffed a little and center section of the pie will have light sheen.

  • Transfer the pie to rack and cool. Serve warm at room temperature or chilled.

  • Serve with whipped cream.

Video

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Nutrition

Calories: 114kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 79mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.


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