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.
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
- 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.
- 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:
- 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.
- 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
Equipment
Ingredients
- 1
Simple Sourdough Pie Crust pre-baked - For filling
- one 15 oz Pumpkin puree
- 3 large eggs at room temperature
- 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
- ⅛ 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
Nutrition
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.
Deb says
My house is cold. I’m wondering if I can make the starter for this and store outside where’s it’s still very hot?
Swathi says
yes you can
Krystle says
The best pumpkin pie I've ever made. Perfectly spiced and my family couldn't stop raving about the crust.
Nicole Kendrick says
Thank you for sharing this recipe
Anonymous says
Anonymous says
Thank you for sharing this recipe
Anonymous says
Anonymous says
Tisha says
This worked exactly as written, thanks! Great idea doing a sourdough crust
Criss says
Just tried this recipe, and wow—the sourdough crust takes the pumpkin pie to the next level! Definitely making this again!
Nicole says
This pumpkin pie was so delicious!! I really enjoyed the sourdough crust. This recipe was a great way to spice up a classic dessert!
Erin says
This was my first time making a sourdough crust and it was amazing! Thanks so much for the delicious recipe. 🙂
Amy says
Love a good pumpkin pie but this was the first time I tried it with a sourdough crust! I really loved it!
Sonja says
That's just the right twist for usually slightly too sweet pumpkin pie! I love the tang the sourdough gives to the crust!
Colleen says
This worked exactly as written, thanks!
DK says
What a unique twist to pumpkin pie! We love pumpkin pie so this is going to be on our thanksgiving menu list!
Eiizabeth says
Loved the sourdough crust for this recipe! So easy and delicious!
Leslie says
Love the sourdough crust! This was perfection!
Erin says
This pie came out great! Loved the sourdough crust, too. I'm going to make it again next week for a BBQ!
Juyali says
This pumpkin pie recipe is a total winner! The sourdough crust is a revelation. It added a tangy flavor that complemented the spiced pumpkin filling and the sweet flavor of the maple syrup. It's flaky and buttery. The filling itself is smooth, perfectly spiced, and not overly sweet.
This recipe was a fantastic twist on a classic dessert! I will definitely be making this again. Thanks for the great recipe.
Esther says
In the instructions you mention 3 eggs... However, in the ingredient section in the actual recipe list there are no eggs listed. I'm thinking this may be an error. I'm going to go ahead and use the egg because you mention it at the beginning and in the instructions but it is a bit confusing when it's omitted in the ingredient section. Thanks for this recipe! I'm baking 12 of these pies. I hope they turn out!
Swathi says
Yes this recipe has 3 eggs, thanks for noting that. I have corrected now. Please let me know how it turned out for you. Thanks
Nora says
I love the idea of making a sourdough crust, especially in combination with pumpkin!
Stephanie says
This is a great pumpkin pie filling and the sourdough crust really kicks it up a notch!
Gloria says
I absolutely love pumpkin pie. I have never thought to make it with a sourdough crust. What a fantastic idea. I will try this for the holidays.
Matej says
I can always use another pumpkin recipe, especially now when they are on sale everywhere 🙂 The crust looks amazing btw!
Tina says
I love your take on pumpkin pie! I already enjoy making everything with my sourdough, and can't wait to try this pie crust for Thanksgiving.
Everything Enchanting says
I never had pumpkin pie with sourdough crust before! This looks so delicious 😍
Dennis K Littley says
My wife loves pumpkin pie so I made this as a treat (pre-Thanksgiving) and she raved about how good it was!
Lynndee says
I love a good pumpkin pie. I would love to try your recipe this Thanksgiving.
Catalina says
The pumpkin pie is a must for Thanksgiving in our house. I will make your recipe this year!
Natalie says
I just saved the recipe. I'm going to make this pie this weekend. Can't wait. Lovely crust. Looks delicious.
MELANIE EDJOURIAN says
I love this recipe. It sounds so good. i have always wanted to try pumpkin pie x
Julie says
OHHHHH I'd never had sourdough crust with my pumpkin pie before and this was steller. Such a lovely twist on the classic. Everyone loved it.
Sandhya Ramakrishnan says
This is just the perfect pie to bake for our Holiday dinner. You are 'The' Sourdough person and I love that you used sourdough crust for this classic favorite.
Melanie says
I love the idea of sourdough crust, such a clever idea!
Richelle Milar says
This is such a really nice recipe! I will surely try this one! This looks absolutely delicious!
Sage says
This looks delicious... and your crust? It's simply gorgeous! Respect.
Monica Simpson says
Pumpkin pie is my favorite. I'd love to try it with this crust!
Tasheena says
I’m sure this recipe taste divine, I would love to try this recipe.
Tara Pittman says
This crust sounds delicious. I will have to make this pie for Thanksgiving.
Sarah Bailey says
Now this sounds like a really unique take on pumpkin pie - I would never have thought to use sourdough to make a crust! But what a great idea.
Amber Myers says
I love pumpkin pie. Yum! I have never tried it with sourdough crust so I am intrigued.