Photo of Mini Sous Vide Pumpkin Pie by Chef Tyler by WW

Mini Sous Vide Pumpkin Pie by Chef Tyler

Points® value
Total Time
1 hr 20 min
20 min
1 hr
Inspired by the classic tradition of pumpkin flavoured treats in the Fall, these perfectly portioned mini desserts are a new way to satisfy your pumpkin pie craving.


Canned pumpkin

15 oz


6 oz

Ground cinnamon

1½ tsp(s)

Kosher salt

1 tsp(s)

Ground ginger

½ tsp(s)

Ground nutmeg

¼ tsp(s)

Ground cloves

¼ tsp(s)

Ground allspice

¼ tsp(s)

Raw egg

2 large

Evaporated whole milk

12 oz


  1. Using a sous vide setup, heat the water bath to 185°F.
  2. In a food processor, combine the pumpkin, sugar, cinnamon, salt, ginger, nutmeg, cloves, and allspice. Blend together until incorporated.
  3. Remove lid, add the eggs and blend again, until mixed. Add the evaporated milk and blend together one more time until smooth.
  4. Divide the filling into ten 125ml mason jars. Seal the lid firmly, but not too tight. Lower into the water bath and cook for 1 hour.
  5. Carefully remove jars from water bath and let cool 10 minutes. Place into the fridge and chill for 2 hours. Remove lid and serve, adding additional toppings if desired (see note).


Add whipped cream and crumbled wafer cookie for extra texture and flavour (will affect Points value)