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!
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.
When mixing my ingredients, I prefer to use something with a spout to make it easy to pour into jars.
Use smaller jars for smaller servings. I’d recommend quarter pint being the largest you go.
Make sure to only screw your jar lids on to fingertip tight, meaning only as tight as you can screw on with just your fingertips. You want to see air bubbles escaping when you drop the jars into the water! If you don’t the jars may break.
Keywords: sous vide pumpkin pie