The Perfect Pumpkin Pie

Look no further for the perfect pumpkin pie with the flakiest and most tender sourdough discard crust... because this is it. Made with whole ingredients and delicious topped with fresh whipped cream or all by itself, this pie will be a hit with everyone!

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Sourdough Discard Pie Crust

(Makes enough for 1 crust plus extra for decorating)

Ingredients:

• 1 cup (225 g) unsalted butter, cold

• 2 cups (240 g) all-purpose flour

• 1 teaspoon (5 g) sea salt

• 1 tablespoon (12 g) white granulated sugar

• 1/4 teaspoon (1 g) baking powder

• 1/2 cup (120 g) cold sourdough discard (unfed and flat)

• 1 teaspoon (5 g) lemon juice

• 1–2 tablespoons (15–30 ml) ice water

Instructions:

Option 1: Using a Food Processor

1. Cut the butter into 1/4-inch cubes and add to a food processor with the blade attachment.

2. In a separate bowl, whisk together the flour, salt, sugar, and baking powder. Add the dry ingredients to the food processor and pulse until the mixture resembles coarse crumbs with pea-sized chunks of butter.

3. Add the sourdough discard and lemon juice. Pulse again until the dough just starts to come together, adding 1–2 tablespoons of ice water as needed. The dough should not form a cohesive mass in the processor.

4. Transfer the dough to a work surface and bring it together into a ball with your hands. Divide it in half, shape each portion into a disc, wrap in plastic wrap, and refrigerate overnight or until ready to use.

This is the food processor I use and love: https://a.co/d/3IikFjJ

Option 2: Mixing by Hand

1. Grate the cold butter using a cheese grater. In a large bowl, whisk together the flour, salt, sugar, and baking powder.

2. Add the grated butter to the dry ingredients and toss to coat.

3. Add the sourdough discard and lemon juice. Using a pastry cutter or your hands, work the dough until it begins to come together, adding ice water 1 tablespoon at a time (no more than 2 tablespoons total).

4. Knead the dough gently on a work surface for 30 seconds to bring it together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate overnight or until ready to use.

Par-Baking:

1. Roll out the dough to fit a 9-inch (23 cm) pie pan. Trim edge giving yourself 1/2 in overhang to crimp edges. (My pie pan is linked here https://a.co/d/2Uporma)

2. Line the crust with parchment paper and add pie weights. You can use rice or beans as weights for this just make sure you add enough that weights are filling the center and press against the side of the pan to avoid crust falling at the edge. Par-bake at 375°F (190°C) for 20 minutes. i always put my pie pan on a cookie sheet for added support.

1. Note: If you’d like to decorate pie with extra leaves, use left over pie crust to cut out leaves and shapes desired. Set aside in refrigerator to use on the rim of your pie or to decorate top after pie is baked. (I used these little cookie cutters https://a.co/d/0uM6qta)

Pumpkin Filling

Ingredients:

• 1/2 cup (100 g) granulated sugar

• 1/4 cup (55 g) brown sugar

• 1 teaspoon (2 g) ground cinnamon

• 1/2 teaspoon (3 g) salt

• 1/2 teaspoon (1 g) ground ginger

• 1/8 teaspoon (0.5 g) nutmeg

• 1/8 teaspoon (0.5 g) cardamom

• 1 teaspoon (3 g) cornstarch

• 2 large eggs + 1 large egg yolk (150 g total)

• 15 oz (425 g) pumpkin purée (canned or homemade; Libby’s recommended)

• 1 cup (240 ml) heavy cream

• 1 teaspoon (5 ml) vanilla extract

Instructions:

1. Preheat the Oven: Preheat to 425°F (220°C).

2. Prepare the Filling: In a bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cardamom, and cornstarch. Add the eggs and egg yolk, and whisk until smooth. Stir in the pumpkin purée, heavy cream, and vanilla extract until fully combined.

3. Assemble the Pie: Pour the filling into the prepared pie crust.

(Note: this is where I add my extra leaves to my crust and attach to the rim. Brush the leaves and crust with 1 egg white beaten with 1 Tablespoon water, and sprinkle with sugar prior to baking. You can bake extra leaves or decor on a cookie sheet separately to decorate top of pie for 15-20 minutes. Make sure to brush with egg wash and sprinkle with sugar any extra pastry decorations).

4. Bake the Pie:

•I like to make a foil tent before I bake my pie to place over it when my edges start to brown. You want your foil tent to be high enough it won't touch your crust and stick. Place pie uncovered on cookie sheet and bake at 425°F (220°C) for 15 minutes.

• Reduce the oven temperature to 375°F (190°C) and continue baking for 50-70 minutes (this is a good time to cover if crust is browning), or until the center is set but slightly wobbly (time will vary depending on oven and pie pan, but you want firm edges and just a little jiggle in the middle). If crust starts to get too brown, cover pie with foil loosely and continue baking. Avoid foil touching edges as it will stick.

5. When pie is fresh out of the oven, add your baked pastry decorations and let pie set.  If you would like pie firm, refrigerate for 2-4 hours to help it set. My preference is to cover with plastic and refrigerate overnight for a firm pie.

6. Cool and Serve: Let the pie cool completely to allow the filling to set before slicing. Serve with whipped cream, if desired.

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