Sourdough Pumpkin Pie, With Maple Whipped Cream

This decadent, rich sourdough pumpkin pie is exactly what you need this fall and Thanksgiving. Honestly, the pumpkin-everything trend is starting to win me over. I am typically skeptical of trends, and normally don’t start to like something until it’s not trending anymore. But this year, I think the pumpkin craze is here to stay in our house! Recipe testing this pumpkin pie has been my favorite fall to-do yet! See how to make a pumpkin pie from scratch, using your sourdough starter, below!

Why Sourdough?

One of the main reasons that I prefer sourdough is because of flavor! I made several pie crust recipes before having a sourdough starter. And though they were buttery and flaky, they were majorly lacking in flavor. Not only is my sourdough pie crust recipe flaky and buttery, but it has that signature and delicious sourdough flavor that I’ve grown to love!

Secondly, it’s easier to make than a standard pie crust. No more using frozen butter, ice cold water, and trying to cut butter in quickly so as not to warm everything up.

Finally, sourdough is healthier because the grains are fermented (partially broken down), making it easier and better for the digestive system. And just like in the pie crust recipe, the pumpkin pie filling also has a bit of sourdough in it, giving it the perfect texture without compromising digestive health!

Supplies Needed

• Measuring cups and spoons: I use these measuring cups and these measuring spoons.
• Spatula: You can use a wood spatula or a silicone spatula, whatever you prefer!
• A large bowl: I use a bowl from my glass bowl set.
• A pie plate: I use a ceramic pie plate.
• Rolling pin: You’ll need a rolling pin for flattening out pie the dough.
• (Optional) Cookie cutters: I use cookie cutters to make cute designs for the top of the pie.
• (Optional) Baking sheets: Use a baking sheet to bake the designs for the top of the pie.

Ingredients

For Pumpkin Pie

• Prepared pie crust: You can find the sourdough pie crust recipe here, or you can use another pie crust recipe of choice.
• Eggs
• Pumpkin: Either store-bought canned or fresh cooked pumpkin works just fine.
• Brown sugar
• Sourdough starter: This can be fed or discard. You may substitute for flour if you don’t have a sourdough starter.
• Pumpkin pie spice: I use a blend of ground cinnamon, nutmeg, allspice, and cloves.
• Salt: I use sea salt.
• Heavy cream

For Pie Crust Designs

• Prepared pie crust
• Egg
• Cinnamon
• Sugar

For the Maple Whipped Cream

• Heavy cream
• Pure maple syrup
• Vanilla extract

Directions

For the Pie Crust

Follow the directions listed for my sourdough pie crust, or use another pie crust recipe of choice.

For the Sourdough Pumpkin Pie Filling

Preheat the oven to 425 degrees F.

In a large bowl with a spatula, stir or beat the eggs until smooth.

Add the pumpkin, brown sugar, sourdough starter, spices, and salt. Stir until thoroughly combined.

Add the heavy cream last, and slowly stir to incorporate.

Prepare the pie crust by rolling out the dough, shaping it into a buttered pie plate, and using a fork to poke some holes in bottom of the crust.

Pour the pumpkin pie filling directly into the pie crust.

Bake, uncovered, for 15 minutes. Then, turn the temperature down to 350 degrees F, and continue to bake for another 45 minutes.

Remove from the oven and allow to cool at room temperature, about two hours. Then refrigerate until set in the middle, a few hours or overnight.

For leftovers, cover and store in the refrigerator for up to 3-4 days.

For the Maple Whipped Cream

Add the heavy cream, pure maple syrup, and vanilla extract to a small bowl. Use an electric whisk to beat the mixture until peaks form. Be careful not to over beat, as you may end up with butter instead.

Top your sourdough pumpkin pie with the maple whipped cream, either over the entire pie or as just a dollop on each slice!

For the Pie Crust Designs

In a small bowl, mix the egg until smooth. In a separate bowl, stir together cinnamon and sugar.

Roll out the leftover pie crust scraps to form a thin dough.

Use cookie cutters to make cute shapes. Place them on a lined baking sheet. Brush beaten egg over the top of the designs, and then sprinkle with the cinnamon sugar.

Bake at 350 degrees F for 12-15 minutes, or until cooked through.

Allow them to cool for a few minutes before placing on finished pie.

Substitutions

Though some of these changes may affect the richness or flavor of the pie, you may substitute any of these if you’re running low on ingredients!

• Use flour instead of sourdough starter in the pie filling.
• Use white sugar in place of brown sugar.
• Experiment with exchanging or adding additional spices, such as ground ginger.
• Use half and half, or milk and cream, instead of all heavy cream in the filling.
• Sweeten the whipped cream with sugar instead of syrup.
  

Be sure to pin the recipe for later!