Sous Vide Pumpkin Pie in Jars
An Alton Brown inspired recipe for Sous Vide Pumpkin Pie with Gingersnap Crumble
Servings 10 people
Ingredients
Filling
- 16 ounces fresh pumpkin puree
- 1 cup half and half
- ½ tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp kosher salt
- ¾ cup dark brown sugar
- 2 large eggs
- 1 egg yolk
Gingersnap Crumble
- 6 ounces ginger snap cookies
- 1 tbsp dark brown sugar
- 1 tsp ground ginger
- 1 ounce butter melted
Instructions
How to Make the Filling
- 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.
To make the Ginger snap crumble
- 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.
Cooking the pies
- 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.