There's nothing like pumpkin pie in terms of setting an autumn mood. You don't have to stand at an oven for half a day to treat yourself with a piece of cake. This recipe introduces a sous vide cooking technique that will do everything for you instead.
This is the quickest and easiest holiday cake recipe. When cooked it is very tasty and petit thanks to a the jar to be baked in. For the same reason, it's perfect for carrying around even in a purse. Also, this pie can be given out as a gift especially when the jar comes with some decorations like beautiful ribbons. Delegate kitchen chores to your sous vide cooker and just follow the recipe steps. Your guests will love it!
Ingredients
Serves: –+
- Canned pumpkin 1 jar
- Chicken egg 1 piece
- Egg yolk 3 pcs
- White flour 2 tbsp
- Salt ½ tsp
- Pumpkin Pie spice blend 1 tbsp
- Unsweetened condensed milk 1 jar
- Refined sugar 170 gr
- Brown sugar 170 gr
- Whipped cream (optional)
- Caramelized nuts (optional)
- Mason jars (minimum capacity 120ml)
Method
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Preheat water with a sous vide thermal processor to 79.4 degrees.
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Take a large cup and add the pumpkin, flour, egg along with egg yolks and spices to it. Stir well. Don't forget to add milk!
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Pour the mixture into jars and seal the lids tightly. Immerse them in a water bath for an hour.
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After that, the jars need to be cooled down. Put them in a fridge for 8 hours.
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All that remains is to top the pie. Add whipped cream and sprinkle it with crushed caramelized nuts.
