Move over sous vide custard: sous vide pumpkin pie will be your new favorite new sous vide dessert! Perfect texture and flavor, and no sacrificing crust. What’s better than pumpkin pie in a jar?!
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Last year was my first year hosting Thanksgiving, and I did almost the entirety of my portion of the meal sous vide. Sous vide turkey breasts, sous vide confit turkey legs, sous vide mashed potatoes. And my guests didn’t expect anything different; I was about to launch my first cookbook, Everyday Sous Vide: It’s All French to Me, out into the world.
But one thing I didn’t think of doing sous vide until this year? Pumpkin pie. Such a “duh” moment for me.
The texture? Outstanding. The flavor? Perfect. The amount of time it will take your guests to eat it? Little. And it frees up your oven for when Aunt Martha walks in with her stuffing and says, “I thought I’d cook this over here… 350 degrees for 20 minutes, here you go!” Thanks, Aunt Martha.
What jars for sous vide pumpkin pie?
When selecting your jars, think “serving size”. It’s so much more fun if your guests can eat their pie right from the jars! I like to use quarter pint jars for mine, and that’s the biggest you should go in my opinion. I couldn’t quite finish my jar. You could certainly go smaller!
How to Make Sous Vide Pumpkin Pie
If you are unfamiliar with sous vide, start here!
Making sous vide pumpkin pie is incredibly simple, like most sous vide desserts. There’s some whisking, there’s some pouring, there’s some waiting, there’s some refrigerating. That’s the amazing thing about cooking sous vide: there’s no opening the oven over and over and wondering if maybe, soon, the dessert is ready.
Start adding canned pumpkin, sweetened condensed milk eggs, pumpkin pie, spice, and salt to a mixing bowl. I prefer to use something with a spout to make it easy to pour into jars!
Then whisk it all together until smooth and no lumps remain.
Pour the mixture into quarter pint sized jars. I got 5 servings out of this mixture!
What time and temp for sous vide pumpkin pie?
Sous vide pumpkin pie uses the same time and temp as most sous vide desserts: high and short. Precisely, 185 degrees F for 1 hour. Once it’s done cooking, leave on the counter to come to room temperature then refrigerate for at least 2 hours, up to overnight.
Don’t forget to only screw the lids of the jars to fingertip tight when cooking, meaning only tighten it as far as you can with just the tips of your fingers. You want to see air bubbles escaping, otherwise the jars could break!
Watch the Sous Vide Pumpkin Pie Recipe Video
P.S. New to sous vide? I’ll email you my Sous Vide 101 Guide so you can learn everything there is to know!
Sous Vide Pumpkin Pie Recipe
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
Sous Vide Pumpkin Pie
- 1 15 oz can pumpkin
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 unbaked pie crust, optional
- Whipped cream, optional
- Using an immersion circulator, preheat a water bath to 185 degrees F.
- In a bowl, whisk together all ingredients except pie crust and whipped cream. Pour evenly between 5 quarter pint jars.
- Screw lids onto jars until just fingertip tight. Drop into preheated water bath and cook for one hour.
- Remove jars from water bath and let come to room temperature on the counter. Place in fridge for at least 2 hours.
- Before serving, unroll pie crust onto a piece of parchament paper on a baking sheet. Bake according to package instructions, until just golden brown.
- To serve, top each jar of pie with whipped cream and a broken piece of pie crust.