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