Sourdough Pumpkin Pie

The Crust (you can make this up to 48 hours ahead of time)

• 2 cups of flour

• 1 tsp. of salt

• 1 TBS. of sugar

• 1 1/2 cup of cold fat (butter, lard, or both)

• 1 scant cup of fresh sourdough

1. Start by mixing the flour, salt, and sugar in a large bowl. Cut in the cold fat slowly until it forms small “peas.” You can use your hand or a pastry cutter for this.

2. Slowly pour in the starter until a small ball forms. When the dough barely comes together, that is the right amount.

3. Cover with plastic and put in a warm place to “culture” for at least 7 hours.

4. After it has fermented, take the dough and put it in the fridge or freezer until the dough becomes very cold (essential for flaky crust!). Make sure you cover it tightly with plastic.

5. Once it is cold, roll it out and preheat the oven to 375 degree F.

The Filling

*egg wash: 1 large egg beaten with 1 Tablespoon milk

• one 15-ounce can (425g) pumpkin puree*

• 3 large eggs

• 1 and 1/4 cups (250g) packed light or dark brown sugar

• 1 Tablespoon (8g) cornstarch

• 1/2 teaspoon salt

• 1 and 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground or freshly grated nutmeg

• 1/8 teaspoon ground cloves

• 1/8 teaspoon fresh ground black pepper

• 1 cup (240ml) heavy cream

• 1/4 cup (60ml) milk

1. Roll out the crust and crimp the edges. Place in a 9 inch pie pan. Line the pie crust with parchment paper and place approximately 1 cup of dried beans on the paper. Bake for 10 min.

2. After baking for 10 minutes, remove the parchment paper and beans. Carefully prick the bottom of the crust with a fork 10x (this helps it bake evenly).

3. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.

4. Make the egg wash and paint the edges of the crust.

5. Pour the filling into the pre-baked crust. Make sure you don’t overfill ( I recommend 3/4 full). Bake at 375 F. for 55-60 minutes, or until it is firm and not wobbly on the inside. You may have to cover th outside of the crust with aluminum foil if it gets too dark.

6. Let it cool on a wrack for at least 3 hours. Serve with whipped cream!