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Steam-Baked Pumpkin Pie with Nilla Wafer Crust

Name: Steam-Baked Pumpkin Pie with Nilla Wafer Crust
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 0 of **For the Crust**; 1.5 cups (190g) of Nilla Wafers; 0.25 cup of milk powder; 2 Tbsp of granulated sugar; 0.75 tsp of kosher salt; 4 Tbsp of unsalted butter, plus more for greasing the pan; 0.25 cup of heavy cream; 0 of **For the Filling**; 2 large of eggs; 1 (12-oz) can of evaporated milk; 1 (15-oz) can of pumpkin purée; 0.75 cup of granulated sugar; 1 tsp of ground cinnamon; 0.5 tsp of ground ginger; 0.5 tsp of ground allspice; 0.5 tsp of vanilla extract; 0.5 tsp of kosher salt

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

Prep Time

00:15

Cook Time

01:00

Steam-Baked Pumpkin Pie with Nilla Wafer Crust

5 (2)

703

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

Rack

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.

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.

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.

5. Bake Crust

Rack

Transfer to the oven and bake until just starting to turn golden brown, 9 to 12 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

Rack

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.

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!

9. Start the Bake

Rack

Carefully transfer the pie to the oven and bake for 20 minutes.

Sous Vide Mode: Off

Steam: 50%

Temp: 350°F

Heat: Rear

00:20 Timer

10. Finish Baking

Rack

Let the oven adjust to a lower temperature and continue to bake until a fork inserted in the center comes out clean, 10 to 15 minutes.

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

00:10 Timer

11. 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.