Pumpkin Pie with Nilla Wafer Crust

Emily Farris
Emily Farris
December 1, 2021
I made an active choice many years ago to never bother with proper pie crusts. As someone who rarely bakes, it’s a special kind of stress that I don’t need in my life or my kitchen. Cookie crusts, on the other hand, are fun (use your favorite cookies!) and also very forgiving (most of the ingredients are already cooked). Making a cookie crust pumpkin pie in the Anova Precision Oven is a whole new level of forgiving. By setting the steam to 50%, the filling doesn’t crack and the result is a Thanksgiving pie that’s practically perfect. 
Serves
8
Prep Time
00:15
Cook Time
01:00
Pumpkin Pie with Nilla Wafer Crust
5 (1)
106
Ingredients
**For the Crust**
1.5 cups (190g)
Nilla Wafers
¼ cup
milk powder
2 Tbsp
granulated sugar
¾ tsp
kosher salt
4 Tbsp
unsalted butter, plus more for greasing the pan
¼ cup
heavy cream
**For the Filling**
2 large
eggs
1 (12-oz) can
evaporated milk
1 (15-oz) can
pumpkin purée
¾ cup
granulated sugar
1 tsp
ground cinnamon
½ tsp
ground ginger
½ tsp
ground allspice
½ tsp
vanilla extract
½ tsp
kosher salt
Steps

1. Preheat the Oven and Prepare Pan

Generously grease a 9-inch pie pan with butter.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

2. Start Crust

Combine the Nilla Wafers, milk powder, sugar, and salt in a food processor and pulse until the cookies form fine crumbs. Transfer to a large bowl.
Start Crust

3. Add Dairy

Combine the butter and cream in a small saucepan and place over medium heat. Cook, stirring occasionally, until the butter has melted. Pour into the bowl with the cookie crumbs and stir until the mixture resembles wet sand.
Add Dairy

4. Form Crust

Transfer the crust mixture to the prepared pan. Use your hands to press it firmly into the bottom and sides of the pan.
Form Crust

5. Bake Crust

Transfer to the oven and bake until just starting to turn golden brown, about 9 minutes. Transfer to a wire rack and let cool for at least 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:09 Timer

6. Adjust the Oven for the Pie

Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear

7. Mix Pie Filling

In a second large bowl, whisk together the eggs, then whisk in the evaporated milk until smooth. Add the pumpkin purée, sugar, cinnamon, ginger, allspice, vanilla, and salt. Continue to whisk until the mixture is completely uniform.
Mix Pie Filling

8. Transfer to Crust

Carefully pour the filling into the prepared and cooled pie crust until it reaches the top. There may or may not be a little left over. Either is okay! 
Transfer to Crust

9. Bake Pie

Carefully transfer the pie to the oven and bake until a fork inserted in the center comes out clean, about 45 minutes.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
00:45 Timer

10. Cool, Chill, and Serve

Cool the pie on a wire rack for 30 minutes before transferring to the refrigerator. Chill for at least 6 hours or, ideally, overnight. Serve topped with freshly whipped cream.
Cool, Chill, and Serve
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