Sous Vide Pumpkin Pie

We are taking a Thanksgiving dessert classic and making it in a mini version! Sous vide pumpkin pie is everything you love about pumpkin pie but made perfect thanks to sous vide!

Oh man am I EXCITED for today! Sous vide pumpkin pie is a recipe I have been wanting to share for a while.

I love sous vide desserts! So much!

See, I don't have a huge sweet tooth. I need just a bite or two when a craving hits.

And with the sous vide, you can make the PERFECT mini desserts that are just the right size and just the right amount of a sweet treat!

This recipe is everything you love about your classic Thanksgiving pie, but in an easy sous vide version.

And plus - if you're gluten-free, you're going to love this because you can still have your pie and eat it too!

Equipment Needed

The beautiful thing about sous vide is that minimal equipment is required. And immersion circulators are small, making them a dream to store (hello not taking up much space in my cabinets!)

You will need the following for this recipe (all Amazon affiliate links)

• Immersion Circulator
• Large Stock Pot or Cambro
• Mini Mason Jars with New Seals and Rings
• Canning Jar Lifter Tong (optional)

How to Make

1. Fill a large pot or cambro full of water and place in an immersion circulator. Preheat the water to 185 degrees.
2. Stir together pumpkin, honey, and the spices and whisk to combine.
3. Add in eggs and whisk.
4. Stir in the cream and milk until smooth.
5. Pour the pumpkin filling into small mason jars until right at the lip of the jar (at the bottom of where the lid screws on and meets the jar. You want there to be some room left in the jar). Wipe off any drips from the rim and screw the lids on just until fingertip tightness.
6. Place in the preheated water bath and sous vide for 1 hour.
7. Once finished, remove and place in the fridge to completely chill (for 1-2 hours).
8. When ready to eat enjoy topped with a big dollop of whipped cream. I enjoyed making small pumpkins and leaves pie crust cutouts to top the pies with. Totally optional but a fun element that can be done with homemade or storebought pie crust!

Want the Pie Crust with this Pie? No Problem!

These mini pies are great for those who are gluten-free because you can enjoy the same great taste of pumpkin pie without sacrificing any flavor or experience!

But if you want the pie crust element then you can still have that as well.

• Use homemade pie crust or store-bought. You can make it in any shape you want but I used mini leaves and pumpkin cookie cutters* to make it cute and festive. But you can cut into any shape or size - it doesn't matter.
• Roll the crust out like you would be for making a pie, cut out the desired shape with a cookie cutter or knife. Bake as directed. Place on top of the pie when serving.
• You can even take it up a notch by sprinkling a little sugar on top before baking to give it a little extra crunch and sweetness.

Whatever you choose will be perfect and great!

How to Fill the Mason Jars

I usually use just a regular cookie scoop and spoon it in that way.

You can also pour the filling in by using a bowl with a pour spout such as a large Pyrex measuring cup. Make sure to wipe the lids of the jars clean before sealing and placing them in the water bath.

How Long and What Temperature Do I Cook

The beauty of sous vide is that it is precision cooking. It takes all the guesswork out of cooking!

You will cook pumpkin pie at 185 degrees for 1 hour to get this same smooth, creamy, and set filling to your traditional pumpkin pie.

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Recipe

Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!  Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.