Sourdough Pumpkin Pie — A Little Family Magic in Every Bite

Sourdough Pumpkin Pie — A Little Family Magic in Every Bite

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There’s something about the scent of pumpkin pie baking that feels like coming home. Warm spices fill the air, butter melts into golden layers, and that first slice always brings back memories of family, laughter, and love.

This pie is special to me — it’s a blend of two worlds: my Sourdough Pie Crust, which adds a subtle tang and incredible flakiness, and my former mother-in-law’s pumpkin pie recipe, which to this day is still the best I’ve ever had.

Her pie was perfection — rich, silky, and filled with the perfect balance of nutmeg, cinnamon, and ginger. Those spices became the foundation of so many of my pumpkin-inspired recipes over the years.

And when I finally tucked her famous filling into my sourdough crust, it was pure alchemy — a little family tradition, a little sourdough sorcery, and a whole lot of flavor.

The Sourdough Pie Crust

✨ Ingredients

  • 250 g (2 cups) all-purpose flour
  • ½ tsp salt
  • 225 g (1 cup) unsalted butter, cold and cubed
  • 120 g (½ cup) active sourdough starter discard (cold or room temp)
  • 2–4 tbsp ice water, as needed
  • 1 tsp sugar (optional, for sweet pies)

🕒 Instructions

1. Mix the Dry Ingredients

In a large bowl, whisk together the flour, salt, and sugar (if using).

2. Cut in the Butter

Add the cold cubed butter. Work it into the flour with your fingertips or a pastry cutter until you have coarse crumbs with some pea-sized bits left — those little butter pockets create the magic flake.

3. Add the Sourdough Starter

Add your sourdough discard and mix gently with a fork until the dough starts to come together.
If it feels dry, add ice water a tablespoon at a time.

4. Bring It Together

Turn the dough out onto a lightly floured surface and gently bring it together into a rough ball — don’t overwork it.

🪄 Easy Sorcery Tip: I often use my food processor to bring the dough together quickly and evenly. Just pulse until it starts to clump, then finish by hand.

5. Chill

Flatten the dough into a disk, wrap tightly, and refrigerate for at least 1 hour (or up to 2 days). It also freezes beautifully for up to 3 months.

6. Roll Out

On a lightly floured surface, roll the dough into a circle about ⅛ inch thick and a few inches wider than your pie plate.

7. Assemble & Bake

For pumpkin pie, you can use the crust unbaked.

To par-bake, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 5–7 minutes until lightly golden.

🧡 My Mother-in-Law’s Famous Pumpkin Pie Filling

✨ Ingredients

  • 1 can pumpkin puree
  • 1 cup brown sugar
  • 1 cup half and half
  • 2 eggs
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp salt

Instructions

  1. In a large bowl, whisk together all ingredients until smooth and well combined.
  2. Pour into your prepared sourdough pie crust.
  3. Bake at 375°F (190°C) for about 45–50 minutes, or until the center is set and just slightly jiggles when nudged.
  4. Cool completely before slicing — the hardest part of all!

💫 Tips from the Sourdough Sorceress

  • Let your pie cool before serving so the filling sets beautifully. (OK, I'll admit, I love this warm fresh out of the oven!)
  • Chill leftovers — it’s just as dreamy cold the next morning (trust me).
  • A dollop of whipped cream or a sprinkle of cinnamon sugar makes it irresistible.

🍂 A Slice of Legacy

Every time I bake this pie, I think of her — her laughter, her warmth, and that incredible pumpkin aroma filling the kitchen.

Recipes like this remind me that baking isn’t just about food… it’s about connection, tradition, and passing on the magic.

So, here’s to her — and to you — for keeping the sweetness of family alive, one slice at a time.

DOWNLOAD the Recipe HERE

Want More Seasonal Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Pumpkin Pie Sourdough with Brown Sugar Pecan Filling

Sourdough Pumpkin Cinnamon Rolls

Maple Pecan Swirl Sourdough

Savory Sage & Cheddar Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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