Pumpkin Pie With Sourdough Crust Recipes

IMPOSSIBLE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
• Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
• In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

SELF-CRUSTING PUMPKIN PIE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
• For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
• For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
• Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
• Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.

SOURDOUGH PIE CRUST

Steps:

• Sift together flour, salt, baking soda and sugar(optional).
• Cut in shortening until it resembles course crumbs.
• Stir in starter, just until all ingredients are moistened.
• Add a few drops of water if too dry, a spoonful more of flour if too moist.
• Cover or wrap in plastic wrap and let stand 30 minutes.
• Roll out, use and bake as for any pie crust.
• To PROOF Sourdough starter:.
• Remove 1 Cup of starter into a large glass or ceramic bowl.
• Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
• Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
• Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.

PUMPKIN PIE WITH SOURDOUGH CRUST

Steps:

• Pie Crust
• In a bowl, whisk together the dry ingredients: flour, sugar, and salt.
• Add the chunks of butter and sourdough starter in pieces. Use your thumbs or a dough blending tool to smash the butter and starter into the dry ingredients. You should stop when the butter chunks are about the size of almonds. You can also mix everything in a stand mixer with the paddle attachment or a food processor with the metal blade.
• Add the ice water one tablespoon at a time only until you can bring the dough together.
• Wrap the dough in plastic and refrigerate for at least 30 minutes and up to three days.
• Crust Rolling and Parbaking
• Preheat your oven to 375F.
• Flour your countertop, roll the dough into a circle that's about 12" diameter. Using a bench knife, pry the dough off your counter, gently fold it in half, and place it on your pie dish.
• Crimp the edges of the crust, flouring your fingertips if needed.
• Gently cover the entire crust with aluminum foil or parchment paper, and fill with weights or beans.
• Bake for 10 minutes.
• Filling Prep
• Beat the eggs and egg yolk together with the sugars, salt, and spices; then add the pumpkin puree and milk.
• Pie Assembly & Baking
• When the pie crust is done parbaking, put it on a baking sheet so you can maneuver the pie into the oven easily.
• Pour in most of the pumpkin filling. (You will have leftover for a pudding/custard. Grease a small dish and bake it in a water bath until the internal temperature is about 175F. See photos below.)
• Place a baking shield or aluminum foil shield around the crust and bake the pie on the sheet for 50-55 minutes at 375F.
• To prevent cracking of the pie surface due to abrupt temperature change, turn off the oven and open the door. Leave the pie inside for about 15 minutes before removing it.
• Let the pie cool for another 4 hours before serving.