Makes 8x8oz Mason Jars of Pumpkin Pie
Can be made ahead up to 3 days before serving
Ingredients
- 1x 796ml can of Pumpkin Pure
- 2x 300ml cans of Sweetened Condensed Milk
- 4 large Eggs
- 4 tsp Pumpkin/Pumpkin Pie spice
- 1 tsp Salt
- (Optional) Pie Crust
- (Optional) Gram Cracker Crumbs
- Whipped Cream (See Homemade Whipped Cream)
Directions
- Using a Sous Vide cooker pre-heat the water bath to 185F or 85C
- Clean Mason Jars thoroughly, the rim needs to be clean
- For stand mixers equip the whisk attachment, can also use an immersion blender
- Mix the Pumpkin Pure, Sweetened Condensed Milk, Eggs, Pumpkin Spice, Salt together
- Thoroughly mix until super smooth and no lumps remain
- Move the mixture to bowl or large measuring cup with a spout
- Fill 8 8oz Mason Jars evenly without contaminating the rim.
- Clean rim with a paper towel if needed.
- Screw on lids until fingertip tight, do not over tighten them
- Place 8 jars in the Sous Vide.
- Start a 1 hour timer once the Sous Vide reaches 185F or 85C
- Remove Jars from the Sous Vide and place in the Fridge for a minimum of 2 hours
- Jars can store safely for up to 3 days
Serving Directions
- (Optional) Unroll a pie crust on to a piece of parchment paper on a baking sheet and cook according to the package instructions.
Cut into small shards/pieces, and serve a shard with each jar - (Optional) Serve with Gram Cracker Crumbs on top
- Serve with Whipped Cream (See Homemade Whipped Cream)
Thanks to A Ducks Oven for the recipe