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A slice of sourdough pumpkin pie on a plate with a dollop of whipped cream. In the background, there is the remainder of the pumpkin pie in a pie pan.

Sourdough Pumpkin Pie

This sourdough pumpkin pie contains sourdough discard in both the crust AND the filling. It is so flavorful and delicious. Your family will absolutely love this pie for Thanksgiving and Christmas.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8

Ingredients
 
 

For the Filling

  • 1 15-oz can pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 1 cup packed brown sugar
  • 1 cup heavy cream
  • 2 tablespoons sourdough discard
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt

For Topping

Instructions
 

Par-Bake the Crust

  • Preheat the oven to 350℉.
  • On a lightly floured surface, roll out the pie crust to fit in a 9-inch pie plate.
  • Gently place the pie crust in the pie plate. Cut a piece of parchment and line the inside of the pie crust with the parchment paper.
  • Fill the parchment-lined pie crust with pie weights or approximately 1 lb of dried beans.
  • Bake the crust for 10 minutes to par-bake the crust. Carefully remove the beans and parchment paper. (I used a spoon to scoop out the beans).

For the Pumpkin Filling

  • In a large mixing bowl, whisk together all of the filling ingredients.
  • Pour the filling in to prepared pie crust. Depending on the size of your pie pan, you may have extra filling. Do not overfill the pie. If you have extra, you can bake a separate mini pie or add it to a french toast recipe.
  • Bake the pie for 55 minutes. The center should be wobbly but not wet and loose when done. If you see tiny cracks start to form on the surface, it is starting to over-bake.
  • Allow the pie to cool completely before serving and topping with whipped cream.
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