Sous Vide Pumpkin Pie
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 8
2 cups (497 grams) canned pumpkin (not pumpkin pie filling)
1 cup (213 grams) dark brown sugar
4 large eggs
2/3 cups (158 mL) heavy cream, plus more, whipped, for serving
2/3 cup (158 mL) whole milk
2 teaspoons (5 grams) ground ginger
2 teaspoons (5 grams) ground cinnamon
1 teaspoon (2.5 grams) ground nutmeg
1/2 teaspoon (3 grams) salt
1/4 teaspoon (0.5 grams) ground cloves
9 honey graham crackers (142 grams), broken into medium pieces
2 tablespoons (25 grams) granulated sugar
5 tablespoons (71 grams) unsalted butter, melted and kept warm
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC). Heat oven to 325ºF (163ºC).
Combine pumpkin, brown sugar, and eggs in the bowl of a food processor. Process until mixture is smooth, 30 seconds to 1 minute. Transfer to a large bowl, preferably with a spout. Clean food processor bowl and blade.
Add cream, milk, ginger, cinnamon, nutmeg, salt, and cloves to the pumpkin mixture. Stir to mix well.
Carefully transfer pumpkin mixture to a large zipper lock bag. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 1 1/2 hours.
Meanwhile, make the crust: Combine graham crackers and sugar in the now-clean food processor. Process until graham crackers are ground into fine crumbs, about 1 minute.
With processor running, slowly pour melted butter through the feed tube. Continue to process until mixture is the texture of wet sand, 15 to 20 seconds.
Transfer graham cracker mixture to a 9-inch pie plate. Using your hands, spread the mixture evenly across the bottom and sides of the pie plate. Use the bottom of a dry measuring cup or drinking class to press mixture into a compact layer.
Bake crust until firm and golden brown, 15 to 18 minutes. Transfer to a cooling rack and let cool completely.
When the timer goes off, remove the bag from the water bath. Transfer to a plate and let cool for 15 minutes. When the bag is cool enough to handle, cut off one of the bottom corners with scissors. Pipe pumpkin mixture into cooled crust. Use a spatula to smooth the top.
Transfer pie to the refrigerator and chill until set, around 8 hours or overnight. Bring the pie to cool room temperature before slicing and serving with freshly whipped cream.