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?!


– 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 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.