Pumpkin Pie With Sourdough Crust Recipes

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PUMPKIN PIE WITH SOURDOUGH CRUST



Pumpkin Pie with Sourdough Crust image

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.

Provided by Melissa Johnson

Categories     Recipes

Time 1h30m

Number Of Ingredients 19

Pie Crust
1 cup high extraction all purpose flour (135 grams)
1 Tbsp sugar (12 grams)
1/2 tsp salt (3 grams)
1/2 cup unsalted butter, chilled, cubed (114 grams / 8 Tbsp)
1/3 cup sourdough starter (80 grams)
1-4 Tbsp ice water (15-60 grams)
Pumpkin Pie Filling
2 eggs + 1 egg yolk beaten
1/2 cup packed dark brown sugar
1/4 cup white sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground black pepper
2 cups fresh-cooked pumpkin OR one 15-oz can of pureed pumpkin
1 1/2 cups heavy cream OR 1 12-oz can evaporated milk

Steps:

  • Pie Crust
  • In a bowl, whisk together the dry ingredients: flour, sugar, and salt.
  • Add the chunks of butter and sourdough starter in pieces. Use your thumbs or a dough blending tool to smash the butter and starter into the dry ingredients. You should stop when the butter chunks are about the size of almonds. You can also mix everything in a stand mixer with the paddle attachment or a food processor with the metal blade.
  • Add the ice water one tablespoon at a time only until you can bring the dough together.
  • Wrap the dough in plastic and refrigerate for at least 30 minutes and up to three days.
  • Crust Rolling and Parbaking
  • Preheat your oven to 375F.
  • Flour your countertop, roll the dough into a circle that's about 12" diameter. Using a bench knife, pry the dough off your counter, gently fold it in half, and place it on your pie dish.
  • Crimp the edges of the crust, flouring your fingertips if needed.
  • Gently cover the entire crust with aluminum foil or parchment paper, and fill with weights or beans.
  • Bake for 10 minutes.
  • Filling Prep
  • Beat the eggs and egg yolk together with the sugars, salt, and spices; then add the pumpkin puree and milk.
  • Pie Assembly & Baking
  • When the pie crust is done parbaking, put it on a baking sheet so you can maneuver the pie into the oven easily.
  • Pour in most of the pumpkin filling. (You will have leftover for a pudding/custard. Grease a small dish and bake it in a water bath until the internal temperature is about 175F. See photos below.)
  • Place a baking shield or aluminum foil shield around the crust and bake the pie on the sheet for 50-55 minutes at 375F.
  • To prevent cracking of the pie surface due to abrupt temperature change, turn off the oven and open the door. Leave the pie inside for about 15 minutes before removing it.
  • Let the pie cool for another 4 hours before serving.

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