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5 from 145 votes

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 minutes
Cook Time55 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: #pumpkin, Pierecipes, Pumpkinpierecipeswith sourdough crust
Servings: 8 servings
Calories: 137kcal

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
  • 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

Calories: 137kcal | Carbohydrates: 29g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 102mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 91IU | Vitamin C: 0.04mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!