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  • Serena Di Sabatino Di Diodoro

Mini pumpkin pies with sourdough oat crust

Updated: Oct 20, 2021

Sorry/not sorry for the pumpkin oversharing but this is a must-do during this season: mini pumpkin pie with sourdough oat crust!

So yummy.

Also my recipe yields only 2 mini pies so you don't have to worry about leftovers or overeating it 😅

Check out the recipe below if you want to make them too!



  • 230g oat flour

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 150g sourdough discards (100% hydration)*

  • 80g sugar

  • 1 large egg (room temperature)

  • 50g melted butter

  • 75g all purpose flour


  • 1 small egg

  • 1 tablespoon sugar

  • 1/4 teaspoon cinnamon

  • 40g pumpkin puree*

  • 1/2 teaspoon milk

  • pinch of salt


  1. Preheat oven to 400°F (200°C) and lightly brush with melted butter 2 mini tart dishes (mine are similar to these ones).

  2. In a bowl mix together oat flour, all purpose flour, cinnamon and salt and leave it aside.

  3. In a bigger bowl pour sourdough discards, sugar, egg and melted butter and mix with an hand whisk until creamy.

  4. Fold in the dry ingredients and mix with a rubber spatula; then knead with your hands until you get a smooth dough.

  5. Roll out the dough to a thickness of about 1/2cm, cut out 2 disks of 10cm in diameter and press them inside the mini tart dishes. Poke them with a fork and set aside. *

  6. Prepare the pumpkin filling stirring all the ingredients with a whisk.

  7. Divide the pumpkin filling mixture between the dishes and bake for about 10 minutes, then turn the oven down to 325°F (160°C) and bake for another 10 minutes.

  8. Let them cool in the oven with the door open for about 15 minutes to prevent small cracks on the surface (even though you are going to cover it with whipped cream).

  9. Let them cool at room temperature and serve with whipped cream and a dash of cinnamon.

  10. Enjoy :)


  • My sourdough starter was about 4 days old and kept in the fridge.

  • To make pumpkin puree I just roasted in the oven about 100g of pumpkin and then I put it in the mixer to make a puree.

  • If the oat crust start to be difficult to handle put it in the fridge and then roll it again.

  • Store in the fridge if not eating right away and garnish with whipped cream only when you are ready to serve.

  • I adapted the recipe for the pumpkin filling from Dessert for two, while the sourdough oat crust from here.


If you make it let me know! :)

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