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You are here: Home / Recipes / Desserts / Delicious Sous Vide Pumpkin Pie

Delicious Sous Vide Pumpkin Pie

Nov 20, 2019 · 3 Comments

Pumpkin pie just screams the holidays. It’s always been a family tradition of mine to serve pumpkin pie during Thanksgiving and Christmas, and it’s always one of my favorites.

However, every year I think to myself, “I wish this filling was a touch more *insert criticism here*.” Some years the filling is under cooked and runny, some years it is over cooked and dry. It was always something, and I longed for consistency. So I decided I was going to kick it up a notch and create a sous vide pumpkin pie recipe that would be consistent every time. Something that’ll rock my guests socks off.

And here it is. The pumpkin pie of your dreams. Go ahead and whip this up during the holidays and it’ll be a definite crowd-pleaser.

Sous Vide Pumpkin Pie with whipped cream

Time and Temperature

Through lots of R&D, we’ve found that cooking the pumpkin pie at 85C/185F for an hour is the perfect combo. This time and temperature gives the pumpkin pie that delicious, velvety texture that you are seeking. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

Once the pumpkin pies are done cooking in the sous vide, please chill for at least 8 hours for the pie to set.

Special Equipment

Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a large batch of pies in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.

Mason Jars – For this recipe, the only additional equipment you need (besides a sous vide, of course) are 4 oz. canning jars. We prefer using the king of mason jars, Ball, for the job. Ball mason jars are reliable, so you can rest easy knowing the lid will remain sealed while submerged.

Check out our full list of recommended gear here.

Sous Vide Pumpkin Pie with whipped cream
5 from 1 vote
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Delicious Sous Vide Pumpkin Pie

Course Dessert
Cuisine American
Keyword christmas, dessert, holidays, pumpkin pie, sous vide, thanksgiving
Prep Time 15 minutes
Sous Vide Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

Pumpkin Pie Filling

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Crust

  • 9 graham crackers
  • 2 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
  • 1/4 tsp cinnamon

Instructions

Preparing the Pumpkin Pie

  1. Set sous vide machine at 85C/185F.

  2. In food processor or mixer, combine pumpkin puree, sugar, cinnamon, salt, ground ginger and ground cloves. Mix until ingredients are smooth. Add in evaporated milk and eggs, and combine once more until mixture is smooth.

  3. Pour an equal amount of pumpkin pie filling in each canning jar, and screw on the lid of each jar (see note). Gently submerge the entire jars in the bath using rubber tongs, and set a timer for 1 hour.

  4. Remove from bath and let rest on counter top for 30 minutes to cool. Once cooled, transfer the pumpkin pies to the refrigerator for a minimum of 8 hours to set the filling. When ready to serve, garnish with the crust (recipe below) and a dollop of whipped cream. Now enjoy these heavenly pies straight from the jar!

Preparing the Crust

  1. Preheat oven to 163/325F.

  2. In a food processor, pulse graham crackers until finely crushed. Add sugar and cinnamon and mix until ingredients are combined. Slowly pour in melted butter to mixture while pulsing. Alternatively use a bag to crush the graham crackers then stir in the sugar, cinnamon and butter by hand if you don't have a food processor!

  3. Spread mixture in an even layer on a lined cookie sheet. Bake for 15 minutes, stirring halfway through.

  4. Remove crust mixture from oven, and set aside to cool.

Recipe Notes

  • The lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.
  • Store in refrigerator for up to 5 days

Desserts, Recipes, Recipes for the Holidays

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About Jason Veselak

Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

This post may contain affiliate links for products I use regularly and highly recommend.

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Reader Interactions

Comments

  1. AvatarAudree says

    December 14, 2019 at 11:38 am

    Great recipe. Made this for a holiday party and it was a big hit. Thanks.

    Reply
  2. AvatarPam says

    December 22, 2019 at 11:19 am

    How many jars do I need?

    Reply
    • AvatarJason Veselak says

      December 22, 2019 at 4:15 pm

      8 jars 🙂

      Reply

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