Sweaters, hayrides, turkey, fireplaces, apple picking and Pumpkin Pie. Those things just seem to go with fall and boy, do I have a hankerin for some fall. Heading into the holiday season I decided to dive into the dessert realm again and see if it just as easy as Chef Steps makes it look. If I can just get desserts down it’ll be a great winter!
Remember, If you are looking to get started on your Sous Vide journey, or you just need some more gear for your cooks. Head here: Getting Started
🔪Prep Time 15 minutes
🛁Sous Vide Time 1 hour @185F/85C
🎂 Total Time 1 hour 15 min
- 16oz Pumpkin Puree
- 2g Salt
- 0.5g Ground Allspice
- 0.5g Nutmeg
- 0.5g Ground Cinnamon
- 165g Sugar
- 0.5g Ground Cloves
- 1g Ground Ginger
- 2 Large Eggs
- 12oz Evaporated Milk
- Hand Mixer
- Mason Jars (I used the 4oz jars here)
Start out by combining all your dry ingredients into a bowl. In this cook I used a hand mixer to blend together but a food processor will also work.
Once the ingredients are mixed well, add in your eggs and combine again.
Next, add in your evaporated milk, and you guessed it, combine once more till everything is well blended.
At this point you have a decision to make. If you would like a silky smooth pumpkin pin you can now run the mixture through a strainer. I did not have a strainer big enough so I left it as is. I think it turned out just fine without. After making this decision, fill your mason jars up leaving a little space up top. Seal the jars fingertip tight. You don’t want the lid on very tight or the air wont be able to escape and the jars could crack.
Set your Sous Vide cooker to 185F/85C and place mason jars in the bath for 1 hour.
After an hour, transfer the jars to the fridge and let chill throughly. When ready to serve, garnish with your favorite crumbly topping and a dollop of whipped cream and enjoy your Pumpkin Pie.
Yup, just as easy as it looks. And just as delicious. Im not much of a baker but having success with these desserts in the Sous Vide really makes me confident going into the Holiday season. With this and the cheesecake recipe from earlier this year I have no doubt I could put together large stunning dinner parties. That was certainly not the case before I got my SV. Go try this, and tag me in your cooks on social media! Id love to see how yours came out!
Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!
Equipment List Links:
Vacuum Sealer: Anova Vacuum Sealer
Sous Vide Circulator: Anova Nano
Sous Vide Container: Anova Sous Vide Container
I am so enjoying your blog! Just wondering if you have a recipe for chocolate creme brûlée…Thanks!
Sent from my iPhone
Thank you Linda! Mmm I do not. I’m going to have to try that! I’ve heard nothing but good things about custards
The pumpkin pie sounds amazing how many 4 ounce jars would the recipe make
This made 10.
these measurements are in grams? 2 grams of salt is like a pinch correct?
Never mind I was looking at the wrong letters on my scale. What a dummy.
2g is more than a pinch. Idk if I can equate it to pinches
Yes I see that now that I am using the right letters on my scale.
Ok made this for Thanksgiving. Everyone loved it. Thanks for the recipe and I will be coming back to see more.