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jars of Sous Vide Pumpkin Pie with a spoons and napkin next to it

Sous Vide Pumpkin Pie

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  • Author: Heather Bilyeu
  • Total Time: 2 Horus 10 minutes
  • Yield: 10 1x
  • Diet: Gluten Free


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!


  • 1 - 16 Ounce Canned Pumpkin
  • 3/4 Cup Honey
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves
  • 1/2 Teaspoon Salt
  • 3 Eggs
  • 2/3 Cup Cream
  • 1/2 Cup Milk


  • Pie crust cutouts (homemade pie crust or store-bought works)
  • Whipped Cream


  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!


Leftover pumpkin pie can be kept covered in the fridge for 4-5 days.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Sous Vide
  • Cuisine: American


  • Serving Size: 1 jar
  • Calories: 132
  • Sugar: 21.9 g
  • Sodium: 146.2 mg
  • Fat: 4.4 g
  • Carbohydrates: 22.4 g
  • Fiber: 0.3 g
  • Protein: 2.7 g
  • Cholesterol: 65.1 mg
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