Sourdough Pumpkin Pie
This sourdough pumpkin pie is a delicious twist on classic pumpkin pie, made with real maple syrup, creamy pumpkin puree, and warm fall spices in a flaky sourdough pie crust. The maple syrup adds a rich sweetness that pairs perfectly with the smooth pumpkin filling, making this homemade sourdough pumpkin pie a favorite for Thanksgiving and fall gatherings. I love using sugar pie pumpkins from our garden to make fresh pumpkin puree for this recipe, but my recipe on how to make pumpkin puree from fresh pumpkin works beautifully, too. Serve each slice with homemade maple whipped cream or my homemade vanilla ice cream recipe for a from-scratch dessert your family will look forward to every fall.
Quick Look: Sourdough Pumpkin Pie
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 1 hour
- 🕒 Total Time: 1 hour, 15 minutes
- 👥 Servings: 6
- 📊 Calories: ~353 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Oven-baked in 9" pie plate
- 👩🍳 Flavor Profile: Sweet and warmly spiced with rich pumpkin and maple notes, complemented by a slightly tangy, buttery sourdough crust.
- ⭐ Difficulty: Easy – beginner-friendly, mostly mixing, filling, and baking.
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Why You'll Love This Recipe
- A delicious twist on classic pumpkin pie: Real maple syrup adds rich sweetness and pairs beautifully with creamy pumpkin puree and warm fall spices.
- Made with a flaky sourdough crust: This pie uses my homemade sourdough discard pie crust, which adds buttery flavor and a subtle tang to balance the sweet pumpkin filling.
- Perfect for Thanksgiving: This old-fashioned pumpkin pie is a wonderful addition to your holiday dessert table. Pair it with my maple syrup pecan pie for two homemade pies that feature real maple syrup, or try my sourdough apple pie.
- More delicious ways to enjoy pumpkin: If you have extra pumpkin puree, try making my pumpkin sourdough bread recipe, my best pumpkin roll recipe or cream cheese-filled pumpkin muffins. Both are wonderful recipes to make during pumpkin season.
- Use fresh or canned pumpkin: If you grow sugar pie pumpkins, you can make your own puree for this recipe.
- Make it ahead of time: Prepare the sourdough pie crust several days ahead so you can spend less time in the kitchen when it's time to bake your holiday desserts.
Ingredients
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How to Make This Sourdough Pumpkin Pie
Step 1: Make the pumpkin puree. Roast a sugar pie pumpkin at 400°F for 30–45 minutes, until soft. Let cool.
Step 2: Once the pumpkin is cooled, remove the skin and seeds. Prepare the pie crust. Roll out the sourdough pie crust on a lightly floured surface. Place in a pie dish, flute the edges, and trim excess dough.
Step 3: Blend the pumpkin flesh until smooth. Strain if too watery.
Step 4: Make the filling. Preheat oven to 425°F. Combine all pumpkin pie filling ingredients in a large bowl and mix well until smooth
Step 5: Fill and bake: Pour the filling into the prepared pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 45 minutes, until the center is set. Let the pie cool on a wire rack, then refrigerate until chilled.
Step 6: Make the maple whipped cream. Beat the cold heavy cream, sugar, and maple syrup in a stand mixer on high speed until firm peaks form. Serve over slices of pumpkin pie. Refrigerate leftover pie in an airtight container for up to one week.
Tips For Making This Sourdough Pumpkin Pie
- Make the pie crust ahead: Prepare your sourdough pie crust several days ahead and store it in the refrigerator until ready to use.
- Use thick pumpkin puree: Homemade pumpkin puree can be watery, depending on the pumpkin variety. Strain it through cheesecloth or a tea towel to remove excess moisture.
- Use real maple syrup: Pure maple syrup gives the filling and whipped cream a rich, natural maple flavor.
- Don't overbake the pie: The edges should be set, and the center should have just a slight jiggle when you remove it from the oven. The filling will continue to set as it cools
- Let the pie cool completely: Allow the pie to cool on a wire rack before refrigerating so the filling has time to set properly.
- Make the whipped cream just before serving: Use cold heavy cream and whip until firm peaks form. For the best texture, add the maple whipped cream to each slice right before serving.
Sourdough Pumpkin Pie FAQs
Yes! Canned pumpkin puree works well in this recipe. Be sure to use plain pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
Yes! Bake the pie a day ahead and store it covered in the refrigerator. Make the maple whipped cream shortly before serving for the best texture.
Homemade pumpkin puree can contain extra moisture depending on the type of pumpkin you use. Strain watery puree through cheesecloth or a clean tea towel before adding it to the filling.
The edges should be set, and the center should have a slight jiggle. The filling will continue to firm up as the pie cools. Avoid overbaking, which can cause cracks in the filling.
No, not usually. A sourdough pie crust has a buttery flavor with a subtle tang that complements the sweet maple pumpkin filling. The flavor will depend on your starter and how long the dough ferments.
No. You can prepare the crust according to your recipe instructions and use it as directed. If you want a longer fermentation, follow the timing and refrigeration guidance in your sourdough pie crust recipe.
Store leftover pie covered in the refrigerator for up to 3–4 days for best quality and food safety. Keep the maple whipped cream refrigerated separately if possible.
Yes. Let the baked pie cool completely, then wrap it tightly and freeze for up to one month for best quality. Thaw it in the refrigerator before serving. For the best texture, make the maple whipped cream fresh.
Absolutely! Use a hand mixer or whisk by hand. Start with cold heavy cream and beat until firm peaks form, then serve over the chilled pie.
Maple pumpkin pie is delicious with maple whipped cream or homemade vanilla ice cream. For a fall dessert table, serve it alongside maple syrup pecan pie for another homemade holiday favorite.
Other Delicious Pie Recipes:
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Sourdough Pumpkin Pie
Equipment
- 1 Mixing bowl or blender
- 1 measuring cups and spoons
- 1 9-inch pie plate
- 1 Rolling pin for sourdough pie crust
Ingredients
- 2 cups pumpkin puree
- 1 cup cream
- 2 eggs
- ¾ cup sugar
- ½ cup maple syrup
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Make one sourdough pie crust – can be made several days ahead of time and just wrapped in plastic wrap or an airtight container and kept in the refrigerator.
- When ready to make the pie, roll out the pie crust on a lightly floured surface, place it in the pie dish and flute the edges as desired. Trim off an excess dough with a sharp knife.
Make The Pumpkin Pie Filling
- Preheat your oven to 425 degrees
- In a large mixing bowl or blender, combine the filling ingredients and mix well.
- Pour the pumpkin filling into the prepared pie crust
- Place your pie in the preheated oven for 15 minutes
- Reduce heat to 350 degrees and bake for 45 more minutes until the center of the pie is set and the edges are golden brown.
- Remove from the oven and allow the pie to cool on a wire rack, then refrigerate.
- While the pie cools, make the whipped topping (below).
- Store leftover pie in an airtight container in the refrigerator for up to a week.
Maple Whipped Cream
- 4 cups heavy whipping cream, cold
- ½ cup sugar
- 2 Tbl. real maple syrup
- Add all ingredients to the bowl of a stand mixer.
- Mix on high speed until cream is whipped and firm peaks form.
- Serve immediately over a slice of pumpkin pie.
Notes
- Make the sourdough pie crust several days ahead to save time.
- Homegrown sugar pie pumpkins make delicious homemade puree for this recipe.
- Make extra pie crust and refrigerate it for quick Pop-Tarts or savory beef pot pie.
- Warning: This maple pumpkin pie may become your new fall favorite!
- Serve with homemade vanilla ice cream for an extra special treat.
SO GOOD! Everyone loved it. Will be making it again!
Yay, I'm so glad!
Gonna make this very soon
You're gonna love it!