An Alton Brown inspired recipe for Sous Vide Pumpkin Pie with Gingersnap Crumble
Add the pumpkin puree to a medium saucepan.
Bring to a simmer. Cook the pumpkin until slightly thicken. Should only take a couple minutes.
Add half and half, nutmeg, cinnamon, cloves, and salt. Stir to combine. Remove from heat and let cool for at least 10 minutes.
In a mixing bowl, combine the egg, egg yolk, and brown sugar. Beat with a whisk until smooth.
Add the pumpkin puree from the saucepan to the mixing bowl. Whisk until completely combined.
Preheat the oven to 350 degrees
Combine the gingersnaps, brown sugar, and ginger in your food processor and process until you have fine crumbs. Pulse a few times if you have chunks of gingersnaps still.
Drizzle in the butter.
Pulse until combined.
Dump the crumble out onto a sheet pan.
Bake for 8 minutes. Remove and allow to cool.
Set your Sous Vide to 1 hour at 195 degrees.
Evenly distribute the filling into 10 4-oz mason jars. Put the lids on the jars and the rings on only fingertip tight.
Carefully place all the jars in the water bath once it has come to temperature.
When 1 hour is up, carefully remove the jars and allow to cool for 1 hour before opening.
Eat or refrigerate. Sprinkle the ginger snap crumble on top right before eating.