Apple Pumpkin Shortcrust Pie

My Dear SourdoughManiacs,

Halloween is just around the corner and autumn is in full swing, so I’m jumping on this pumpkin pie wagon. That’s why today I’m sharing this mouth-wateringly delicious sourdough short crust pumpkin pie with an apple twist with you. It’s delicious. It’s easy to make. And it will hit the spot for anyone craving some pumpkin spice. 

So if you are looking to whip up something sourtastic this week(end), I suggest we get starte(r)d.


For the sourdough shortcrust:

  • 300 g spelt or wholegrain white flour 
  • 120 g bubbly, active levain 
  • 2 pinches of salt
  • half a teaspoon of vanilla extract 
  • 50 g (brown) sugar
  • 200 g cold and diced butter (or coconut butter for a plant-based option) 

For the pumpkin-apple filling:

  • 800 g Hokkaido pumpkin (cleaned & with the seeds removed) 
  • 3 medium sized apples
  • 1 instant vanilla pudding
  • 300 g milk (or plant-based milk)
  • 1 pinch of salt
  • 1 spoonful of cinnamon
  • 50 g sugar
  • half a teaspoon of vanilla extract
  • 1 packet of room temperature cream cheese (around 200 g)*

*replace with 200g of soaked and blended cashews


Make sure your starter is at its bubbly and active peak before you use it to make the short crust dough. 

Mix all the ingredients for the dough (save for the butter) in a bowl.

Then knead in the diced butter quickly. Just enough to combine the ingredients.

For the dough to have the desired consistency you shouldn’t overknead it. 

Leave the dough in an airtight container and leave it at RT for about 3 hours. 

Then roll out the dough in the shape of your tin and leave it in the fridge overnight.


The next day, bake the dough in a preheated oven at 180 °C / 356 °F and for approximately 30-40 min. After baking, leave the dough to cool.


After baking the dough, place a tray with sliced hokkaido pumpkin and diced apples.

Bake until the hokkaido pumpkin softens and lightly caramelizes. 

Then peel the pumpkin and squish it with a fork.

Next, cook the instant pudding in 300 g of milk.

Allow the pudding to cool slightly.

Then mix in the pumpkin puree, cream cheese/blended cashews, vanilla extract, cinnamon, sugar, and salt.

HINT: you can also strain the mixture through a fine mesh strainer to make it smooth.

Then take the baked shortcrust and fill it with the pieces of oven-roasted apple. 

Then pour the pumpkin filling on top and smooth it out.


Leave the pie in the fridge overnight to cool and harden. Then enjoy it at your leisure.

Optional: top with whipped cream before serving. 

Let me know what you think of the recipe and if you will give it a try. Also, don’t forget to share it with a fellow pumpkin lover, because crust me, this pie will blow their socks off.

Don’t forget that pie thinks you are sourtastic and hope you have a wonderful time baking the world a better place. 

Yours truly fermented,


p.s. this recipe was created in collaboration with SPAR Slovenia.

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