Mini Sous Vide Pumpkin Pie by Chef Tyler
7
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 10 • Difficulty: Easy
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.
Ingredients
Canned pumpkin
15 oz
Sugar
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
Instructions
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).
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