Mimi's Organic Eats » Thanksgiving Recipes » Eggless Sourdough Pumpkin Pie

Eggless Sourdough Pumpkin Pie

This Eggless Sourdough Pumpkin Pie uses up sourdough discard for a fun twist on the iconic Thanksgiving dessert. This pumpkin pie made with sourdough discard uses sourdough discard in a buttery and flaky pie crust and inside the traditional custard filling that is naturally eggless!

If you’re looking for more pumpkin recipes, check out some of my other favorites like my Frosted Pecan Pumpkin Spice Cookies, Eggless Pumpkin Spice Scones, or my Buttermilk Pumpkin Waffles.

eggless sourdough pumpkin pie

Why You'll Love This Recipe

Twist on a Classic: There’s no denying that everyone expects to have pumpkin pie at Thanksgiving. But traditional pumpkin pie can get tiring. You will love this twist on a classic, my pumpkin pie made with sourdough discard tastes familiar enough to pass for pumpkin pie, but just different enough for people to wonder what the secret ingredient is!

Uses Sourdough Discard: I love any recipes that uses sourdough discard as it eliminates waste! This pumpkin pie made with sourdough discard uses sourdough discard both in the crust and in the filling!

Eggless: Traditional old fashioned custard is made with egg yolks and flour. So while a traditional pumpkin pie would have eggs, I use cornstarch and sourdough discard in this to mimic the combination of flour and eggs in traditional custard. This recipe is even easier than an egg filled pie as there’s no worry of over whipping your eggs!

Whipped Cream: Two words: whipped cream. Any pie that has homemade whipped cream on top is a win in my book! It’s incredibly easy to whip up some fresh whipped cream and it will make this Eggless Sourdough Pumpkin Pie that much better! I top it with chopped pecans but you could also use walnuts.

eggless sourdough pumpkin pie

This is another collab with my friend Hannah at Make It Dough! I knew we had to create a pumpkin pie made with sourdough discard for Thanksgiving. And, Hannah had not had a good relationship with pumpkin pie in the past, so I was up for the challenge! We also wanted to create an eggless pumpkin pie made with sourdough discard because traditionally pumpkin pie has eggs.

So, this recipe is not only double tested by both of us – check, it also is eggless – check, and it uses sourdough discard – triple check! I have made so many pumpkin pies in my bakery past, I can't even count them. So, I knew I could create an Eggless Sourdough Pumpkin Pie that would taste just like the traditional dessert you love but with a sourdough twist.

eggless sourdough pumpkin pie

Why This Recipe Works

Pumpkin pie is traditionally a custard. And, not to brag, but custards are kinda one of my things as at my bake shop we made a little thing called Sweet Cream Pie in a Jar – that we were known for. If you know, you know. I have probably made hundreds of thousands pounds of custard in my life, somewhere around there. And traditional custard (I'm going to be snobby here, and say the good stuff) is made with egg yolks, cream, and flour. Eggs and flour will thicken and help set custard, and the cream creates a rich flavor to match the perfect melt in your mouth texture.

So, adding sourdough discard into pumpkin pie is actually a really good idea as sourdough discard has flour in it. Sourdough discard also acts as a binder, and it's actually a really good egg replacer in baked goods. I still use heavy whipping cream and I add a little bit of cornstarch to help set this pie, and you have a delicious Eggless Sourdough Pumpkin Pie!

eggless sourdough pumpkin pie

Ingredients for Eggless Sourdough Pumpkin Pie

Organic Valley Salted Butter

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Sourdough Discard

Farmer's Market Organic Pumpkin Puree

Frontier Co-Op Organic Pumpkin Spice

Organic Valley Heavy Whipping Cream

Homemade Organic Light Brown Sugar

Frontier Co-Op Organic Cornstarch

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Pecans

eggless sourdough pumpkin pie

Tools Needed

Stand Mixer or Hand Mixer

Rolling Pin

9-inch Pie Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Pie Weights (or rice or beans)

eggless sourdough pumpkin pie

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen

How to Make Eggless Sourdough Pumpkin Pie

Step 1

Making the Crust: In a small bowl, mix the sourdough discard and water until it’s combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.

Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the sourdough and water mixture. As soon as the dough comes together, stop the mixer.

Have a piece of plastic wrap ready and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.

Step 2

Preheat the oven to 350°F. Grease a 9-inch pie pan well with butter.

Rolling Out Pie Crust: Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

Step 3

Parbaking: Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights and bake for another 5 minutes. Press down the crust if it bubbles up in the middle.

Step 4

Making the Filling: In the bowl of a stand mixer fitted with the paddle attachment, add the pumpkin, heavy whipping cream, light brown sugar, and sourdough discard. Mix on low until combined.

With the mixer still on low, slowly add the cornstarch while still mixing, this will help prevent it from clumping. Add the pumpkin spice and continue to mix until combined.

Pour the filling into the pie crust. Fill only to right below the fluted edge! Even if you have more filling, do not use it if it’s too full as this will result in an exploded pie! If you have extra filling, add into small soufflé cups and bake along with the pie!

Step 5

Baking the Pie: Place the pie (and soufflé cups) onto a baking sheet and bake for 32 to 36 minutes or until the pie looks somewhat set, it may still be a little jiggly in the middle. Allow to cool completely, at least 6 hours, preferably overnight. (Little soufflés may be done earlier if you have them.) *Make sure to check the notes for high altitude times.

Allow to cool completely, at least 4 hours or overnight.

Step 6

Making Whipped Cream: To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix, starting on low to avoid splattering, and gradually increase speed as the mixture thickens until you’re at full speed. Whisk until stiff peaks form.

Top pie with whipped cream and chopped pecans.

eggless sourdough pumpkin pie

Tips for Eggless Sourdough Pumpkin Pie

• When making the curst, be sure to dissolve the sourdough in water. This will help combine it completely! For more tips on making pie crust, visit my article How to Make Pie Crust with Sourdough Discard for a more in-depth explanation.

• Always place pie dish on a baking sheet before baking. With pumpkin pie being a liquid custard, if something goes wrong it can leave your oven a mess! Better safe than sorry!

• Use an aluminum pie pan or cast iron pie pan for the best results! These two options bake pie incredibly well and you won’t end up with soggy crust. Glass or ceramic pie dishes are not ideal and could prevent crust from baking properly.

• If you don’t have pie weights, you can easily use rice or beans! I don’t even have fancy pie weights; I just have a jar filled rice that I have deemed as my “pie weights”. It’s a cheap and easy way to get the same results! I prefer rice over beans as the beans can smell when they bake, but either one will work!

• Do not fill the pumpkin pie too much! This is super important as it will bake up and rise a bit. So, you just want to fill the liquid custard to right below your fluted pie edges, it may not look totally full, but that’s perfect! If you have extra custard, pour it into small soufflé dishes and bake it along with the pie!

• Allow the pie to cool completely before cutting into it. Pumpkin pie is custard based and it needs time to set before you can cut into it! I prefer to bake pumpkin pie at night and let it sit overnight so I know it’s completely set.

eggless sourdough pumpkin pie

FAQ's

How do you make pie crust with sourdough discard?

Making pie crust with sourdough discard is incredibly easy! By mixing the sourdough discard with water, you prevent the chance for it clumping in the pie dough. Then it's just like making traditional pie dough. For more info, check out my article How to Make Pie Crust with Sourdough Discard.

Can I make this ahead of time?

Yes, pumpkin pie is actually a pie I recommend making the day before. This allows the custard to set completely before cutting into it! I recommend making the whipped cream right before serving and then topping the pie with the whipped cream just before you are serving it.

What if I don't have sourdough discard?

If you don't have sourdough discard, you can easily add in a 1 to 1 ratio of water and all purpose flour. So, for this recipe, mix together 14 grams water and 14 grams all purpose flour and use that in place of sourdough discard.

eggless sourdough pumpkin pie
eggless sourdough pumpkin pie

Eggless Sourdough Pumpkin Pie

Mimi Council
This Eggless Sourdough Pumpkin Pie is topped with homemade whipped cream and chopped pecans for a delicious twist on the classic favorite and is sure to be a hit at your Thanksgiving dinner this year!
Prep Time 25 minutes
Cook Time 32 minutes
Chill Time 1 day
Total Time 1 day 57 minutes
Course Dessert
Cuisine American
Makes 6 servings
Calories 626 kcal

Ingredients
 
 

Crust

Filling

Whipped Cream

Topping

  • pecans (chopped)

Instructions
 

  • To make the crust: In a small bowl, mix the sourdough discard and water until it’s combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
  • Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture.
  • Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the sourdough and water mixture. As soon as the dough comes together, stop the mixer.
  • Have a piece of plastic wrap ready and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
  • Preheat the oven to 350°F. Grease a 9-inch pie pan well with butter.
  • Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
  • Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
  • Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights and bake for another 5 minutes. Press down the crust if it bubbles up in the middle.
  • To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the pumpkin, heavy whipping cream, light brown sugar, and sourdough discard. Mix on low until combined.
  • With the mixer still on low, slowly add the cornstarch while still mixing, this will help prevent it from clumping. Add the pumpkin spice and continue to mix until combined.
  • Pour the filling into the pie crust. Fill only to right below the fluted edge! Even if you have more filling, do not use it if it’s too full as this will result in an exploded pie! If you have extra filling, add into small soufflé cups and bake along with the pie!
  • Place the pie (and soufflé cups) onto a baking sheet and bake for 32 to 36 minutes or until the pie looks somewhat set, it may still be a little jiggly in the middle. Allow to cool completely, at least 6 hours, preferably overnight. (Little soufflés may be done earlier if you have them.)
  • Allow to cool completely, at least 4 hours or overnight.
  • To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix, starting on low to avoid splattering, and gradually increase speed as the mixture thickens until you’re at full speed. Whisk until stiff peaks form.
  • Top pie with whipped cream and chopped pecans.

Notes

High Altitude — Bake for 30 to 34 minutes or until the pie looks somewhat set, it may still be a little jiggly in the middle. Allow to cool completely, at least 6 hours, preferably overnight.

Nutrition

Calories: 626kcalCarbohydrates: 55gProtein: 5gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 154mgPotassium: 243mgFiber: 2gSugar: 33gVitamin A: 9005IUVitamin C: 3mgCalcium: 101mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Join Our Organic Community!

butter college hoodie in mustard

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*