Sous Vide Pumpkin Pie Story

Sous Vide Pumpkin Pie

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?!

ingredients

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To serve, top each jar of pie with whipped cream and a broken piece of pie crust.

Sous Vide Pumpkin Pie

Sous Vide Pumpkin Pie

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?!

Click for the full recipe!

ingredients

ingredients

Click for the full recipe!

Click for the full recipe!

Using an immersion circulator, preheat a water bath to 185 degrees F.

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In a bowl, whisk together all ingredients except pie crust and whipped cream. Pour evenly between 5 quarter pint jars.

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Screw lids onto jars until just fingertip tight. Drop into preheated water bath and cook for one hour.

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Remove jars from water bath and let come to room temperature on the counter. Place in fridge for at least 2 hours.

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Before serving, unroll pie crust onto a piece of parchment 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.