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Pumpkin Pie with Sourdough Crust
This pumpkin pie with a sourdough crust is mostly decadent and a little bit nutritious. The butter makes the crust flaky and aromatic, but the high extraction flour adds fiber and additional nutrients. More flavor too. Using sourdough starter gives you the option of lightly fermenting the dough if you choose to refrigerate it for more than the standard 30 minutes before rolling it out. I suggest making this pie the day before you plan to serve it because the flavor of the filling deepens and become even more delicious over time.
Pie Size
The recipe makes a single crust for a regular 9″ pie dish. The filling recipe makes a little more than what you need for a regular pie dish, so I suggest you make a small pudding while baking the pie. If you have an extra deep or wide pie dish, multiply the crust ingredients by 1.5. The pumpkin pie filling recipe will fill a deep dish pie without changes.
Flour Choices
I’ve chosen to use Breadtopia’s high extraction all purpose flour, which is made from hard red winter wheat. You can easily choose other flours, because the final hydration of the crust is determined by the ice water that is added after you’ve worked the butter and starter into the flour, sugar, and salt. If you use 50% whole grain flour and 50% “white” all purpose flour, you’ll have a similar crust to mine in terms of color and flakiness. All white flour will tend to be more flakey, and all whole grain flour will tend to be less flakey.
Filling Choices
This recipe is part of the Breadtopia Sourdough Thanksgiving feast, so I’m using pumpkin filling for seasonal / traditional reasons. You could certainly substitute your favorite pecan, apple, peach, cherry, or ??? filling instead of the pumpkin (or in addition to if you need more than one pie).
Pumpkin Pie with Sourdough Crust
This spice-filled pumpkin pie has a tasty sourdough crust made from high extraction hard red winter wheat. Multiply the crust amount by 1.5 if you have a deep dish pie plate or use the recipe as is and enjoy an additional pumpkin custard with the extra filling.
Ingredients
Pie Crust
Pumpkin Pie Filling
Instructions
Pie Crust
Crust Rolling and Parbaking
Filling Prep
Pie Assembly & Baking
Shopping List
All Purpose High Extraction Flour
$9.60 – $68.35Sourdough Starter (Live)
Extra Long Bench Knife by Lamson — Walnut Handle
USA Pan Half Sheet Pan
$23.00Breadtopia’s Choice Kitchen Scale
$18.00Stainless Steel Mixing Bowls — Set of 3
$39.99Pumpkin Pie with Sourdough Crust