Sous Vide Pumpkin/Pecan Pie in a jar
Print Recipe
Silky pumpkin pie custard with crunch from candied pecans.
Servings Prep Time
10 4 oz canning jars 15 minutes
Cook Time Passive Time
5-6 minutes 1 ½ hours plus more for chilling
Servings Prep Time
10 4 oz canning jars 15 minutes
Cook Time Passive Time
5-6 minutes 1 ½ hours plus more for chilling
Sous Vide Pumpkin/Pecan Pie in a jar
Print Recipe
Silky pumpkin pie custard with crunch from candied pecans.
Servings Prep Time
10 4 oz canning jars 15 minutes
Cook Time Passive Time
5-6 minutes 1 ½ hours plus more for chilling
Servings Prep Time
10 4 oz canning jars 15 minutes
Cook Time Passive Time
5-6 minutes 1 ½ hours plus more for chilling
Ingredients
Candied Pecans
  • 1.5 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans
Pumpkin Pie
  • 1 can pumpkin puree (15 oz)
  • 1 can evaporated milk (12 oz)
  • 2 large eggs
  • 1/3 cup packed light brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
Miscellaneous
  • cooking spray
  • whipped cream optional
Servings: 4 oz canning jars
Instructions
Candied pecans
  1. Heat nonstick skillet on medium heat. Melt butter, add sugar & salt. Stir until smooth & sugar is melted. Add pecans and cook stirring frequently 5 to 6 minutes. Lay pecans in a single layer on a parchment lined baking sheet and allow to cool. This can be done several days in advance, store pecans in the refrigerator in an airtight container.
Pumpkin pie custard
  1. Add all pie filling ingredients to food processor fitted with metal blade. Process until smooth & incorporated.
Assembly
  1. Lightly spray each jar with cooking spray. For filling the jars, It's easiest to pour the pie into a bowl that you can easily ladle from or that has a pour spout, however, you can use a ladle to put the filling into the jars. Fill each jar to the just below the threads on the jar. Add some of the candied pecans, just eyeball this. Fingertip close the jars - by this I mean, do NOT close the jars tightly. I tighten the jars & then do a short turn back. This allows air to escape from the jars during the cooking process.
Cooking
  1. Start your bath, if needed, add enough water to cover 2 stacked jars. I have a 12 quart Cambro & I stack for this recipe. Set your sous vide to 185. I don't put the jars in a preheated bath because I don't want to break the glass.
  2. Using tongs or a jar lifter, place each jar in the sous vide bath, stacking if necessary.
  3. When the bath reaches 185 start the cooking time of 1 hr and 20 minutes.
  4. When the temperature reaches 185, cook for 1 hour and 20 minutes. When done cooking, remove from the bath and refrigerate. You can also allow to cool on your counter for a 1/2 hour before refrigeration. I don't put these in an ice bath because of concerns about breakage.
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