Pumpkin Pie with Nilla Wafer Crust
Emily Farris
November 16, 2020
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 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 “from scratch” Thanksgiving pie that’s practically perfect.
Serves
8
Prep Time
00:15
Cook Time
01:00
5 (1)
26
Ingredients
**For The Crust**
190 g
(1½ cups) Nilla Wafers
2 Tbsp
Sugar
¼ cup
Milk powder
¾ tsp
Kosher salt
¼ cup
(½ stick) butter
¼ cup
Heavy cream
**For the Filling**
2
Large eggs
1
12-oz. can evaporated milk
1
15-oz. can pumpkin puree
¾ cup
Sugar
½ tsp
Kosher salt
1 tsp
Ground cinnamon
½ tsp
Ground ginger
½ tsp
Ground allspice
½ tsp
Vanilla extract
Steps
1. Preheat for toasting crust
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
2. Crumble cookies
Pulse the Nilla Wafers, 2 tablespoons sugar, milk powder, and ¾ teaspoon salt in a food processor until you have crumbs, but not powder.
3. Melt butter and cream
In a saucepan over medium heat, warm the butter and cream until butter has melted, stirring occasionally until the butter is melted.
4. Combine dry and wet ingredients
Add the cookie crumbles and cream to a mixing bowl and stir until it resembles wet sand.
5. Form crust in pan
Add the crust to a generously buttered pie pan and press firmly to mold it evenly to the shape of the pan.
6. Toast crust
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:09 Timer
7. Remove crust to cooling rack
Carefully remove the pie pan to a rack and let it cool for at least 10 minutes.
8. Adjust oven for baking pie
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
9. Mix pie filling
In a large mixing bowl, whisk together the eggs, then add in the evaporated milk and continue to whisk. Add the pumpkin puree, ¾ cup sugar, ½ teaspoon salt, ginger, allspice, vanilla. Continue to whisk until all the ingredients are incorporated and they drip from a lifted whisk.
10. Add filling 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!
11. Bake pie
Carefully transfer the pie to the oven and bake for 45 minutes. A fork inserted in the center should come out clean.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
00:45 Timer
12. Cool, chill, and serve
Remove the pie to a cooling rack and let it cool for 30 minutes before transferring it to the refrigerator. It’s best to let it chill overnight, but give it at least six hours in the fridge before you cut into it.
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