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.
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.
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.
Delicious Sous Vide Pumpkin Pie
Pumpkin Pie Filling
- 15 oz pumpkin puree
- 12 oz evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 9 graham crackers
- 2 tablespoon sugar
- 5 tablespoon unsalted butter, melted
- ¼ teaspoon cinnamon
Preparing the Pumpkin Pie
Set sous vide machine at 85C/185F.
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.
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.
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
Preheat oven to 163/325F.
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!
Spread mixture in an even layer on a lined cookie sheet. Bake for 15 minutes, stirring halfway through.
Remove crust mixture from oven, and set aside to cool.
- 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
Great recipe. Made this for a holiday party and it was a big hit. Thanks.
How many jars do I need?
Jason Veselak says
8 jars 🙂
Trish Pungi says
Can you use a bag instead of jars
Jason Veselak says
Yes you can!