Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Pumpkin Pie

Name: Pumpkin Pie
Prep time: 500 min
Cook time: 60 min
Total time: 560 min
Ingredients: 1 (15-oz can) of pumpkin purée (not pumpkin pie filling); 0.5 cup of packed brown sugar; 2 Tbsp of molasses; 2 tsp of vanilla extract; 2 tsp of ground cinnamon; 1 tsp of ground ginger; 0.5 tsp of kosher salt; 0.25 tsp of grated nutmeg; 0.25 tsp of ground cloves; 0.13 tsp of ground cardamom; 0 of Pinch freshly ground black pepper; 2 large of eggs; 1 (12-oz) can of evaporated milk; 1 (9-inch) of single pie crust, fully baked and cooled

Carlene Thomas RDN

November 10, 2021

Thanks to a gentle, steam-filled cook in the Anova Precision Oven, this silky, spiced pumpkin pie won’t crack. Because the pie needs to chill for at least 8 hours or, ideally, overnight, it’s a great make-ahead dessert for all of your autumn gatherings. Use your favorite blind-baked pie crust, either store-bought or made from scratch. This pie works best with a thicker, more substantial crust that can hold up to the weight of the filling.

Serves

Prep Time

08:20

Cook Time

01:00

2 (1)

Ingredients

1 (15-oz can)

pumpkin purée (not pumpkin pie filling)

½ cup

packed brown sugar

2 Tbsp

molasses

2 tsp

vanilla extract

2 tsp

ground cinnamon

1 tsp

ground ginger

½ tsp

kosher salt

¼ tsp

grated nutmeg

¼ tsp

ground cloves

⅛ tsp

ground cardamom

Pinch freshly ground black pepper

2 large

eggs

1 (12-oz) can

evaporated milk

1 (9-inch)

single pie crust, fully baked and cooled

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

2. Start Filling

In a food processor, pulse the pumpkin, brown sugar, molasses, vanilla, cinnamon, ginger, salt, nutmeg, cloves, cardamom, and black pepper until smooth.

3. Add Eggs and Milk

Add the eggs and process until completely smooth. Add the evaporated milk and process again until completely smooth.

4. Add to Baking Dish

Pour the filling mixture into a baking dish with at least a 4-cup capacity. Place on a sheet pan.

5. Cook

Rack

Transfer to the oven and cook for 1 hour.

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

01:00 Timer

6. Remove Liquid

The filling will come out of the oven with a layer of liquid on top (the amount varies depending on what brand of pumpkin purée you use). Spoon off this liquid and discard. Whisk the filling until smooth.

7. Fill

Spoon the filling into the pie shell. Smooth the top with an offset spatula.

8. Chill and Serve

Transfer to the refrigerator and chill for at least 8 hours before serving.