Go to the Recipe: Pumpkin Pie in a Jar
Are those 4 ounce jelly jars? (Should work with 2.65 ounces of filling) Thanks!
It is always a good idea to make one extra "just in case." However, having made the CS cheesecake and creme brûlée recipes in 4 or 8 oz Ball jars several times, I have NOT had a single jar crack or leak (unlike others have reported in the comments for those recipes). The changes I made to the ChefSteps' recommendations that may account for this are as follows and probably apply to this recipe as well:
1) I heat the water bath to 110F before putting in the sealed jars, and then turn up Joule to the final temp. I also shorten the total cooking time by 5 minutes (start timing when final temperature is reached) to account for the extra time spent heating up to final temperature.
2) I tighten the jars significantly more than what is achieved by the "finger tip" method recommended by ChefSteps. I don't really crank them down super tight, but they are tight.
My assumption is that there is insufficient pressure created by this temperature to crack the jars due to increased pressure, and that most of the problems people have reported are due to (or exacerbated by) an initial temperature shock caused by putting the jars into a water bath already heated up to the final temperature.
I will note that I am using relatively new Ball jars/lids, which may be stronger than very old jars. If I have any breaks in the future, I will report back, but so far I have not had any problems...
How long can these hang out in the refrigerator? How far ahead can I make these?
Has anyone tried using a non-dairy "milk" for this or any of their similar recipes? I can't do dairy and think coconut milk might be tasty, but want to make sure the chemistry works here...
Christi, they will last 5 days. It says in the questions.
If I use freezer safe mason jars, could I store a batch in the freezer and how long could I expect them to last?
Would this work as a filling for a traditional pumpkin pie? I've been looking for a good filling to go with the pate brise recipe.
What is the texture on this? I'm looking to make a pumpkin pie filling for pastries (basically pumpkin pie creme patiserrie) and while I could make my own recipe up this might function even better?
I read that you can substitute evaporated milk for a non-dairy milk, and adding 1 T cornstarch. I think I'm going to give that a try. We are also a non dairy household. Not sure about the eggs though.
Do you have any tips on pumpkin puree from scratch? 🎃
I find canned pumpkin puree is rather a challenge to find in the UK supermarkets. Fresh pumpkin a little easier especially around Halloween however most are only suitable for carving as the texture is bad. Butternut available pretty much year round if not fresh, frozen is most definitely.
Will the butternut purée work as is?
I've found butternut squash/sweet potato puree works well.
The ingredients seem to be similar proportions to other pie recipes that call for one 15-oz (425g) can of pumpkin puree, so you should be able to use this recipe as a pie filling. Similar to the "Vanilla Bean Ice Cream" recipe (https://www.chefsteps.com/activities/vanilla-bean-ice-cream) , I'm guessing you could bag it up, sous vide, chill it, pipe it into a blind baked pie crust (https://www.chefsteps.com/activities/buttery-flaky-all-purpose-pie-crust-pate-brisee), and then refrigerate for a semi non-baked option. Another option you could try would be to transfer the filling into your pie crust after the "Strain (optional)" step of this recipe and then bake.
Another helpful link: https://www.chefsteps.com/activities/lemon-curd
For a somewhat less pumpkin pie taste I created this recipe which my family is now demanding I make every year!
[Pumpkin) rd?utm_source=embedly">Pumpkin Custard | Recipe
I used evaporated coconut milk and it tasted fine.
Made this for Thanksgiving dinner a day in advance. Notes:
1) The 1X recipe actually makes 12, not 10, x 4 oz Ball jars (75 g/jar; I have one of those Ball plastic canning funnels so I just set each jar on my digital scale and poured in 75g)
2) Instead of canned pumpkin puree, I substituted the same amount of roasted butternut squash (roasted as per BraveTart's recipe here: http://www.seriouseats.com/recipes/2017/11/bravetart-butternut-pumpkin-pie-recipe.html, but not changing any of the other ingredients)
3) As in my note above, I heated the SV bath to 110°F before putting in the jars (which were sealed > "finger tight"), and then upped the temp to 185°F and started timing for 55 min when it reached that temp after 25 min...none of the jars cracked or leaked
Tasting one of the "spares", it is nice and smooth, not too wet, not too sweet, medium+ spice level. Very tasty, although not knock-your-socks-off like the CS cheesecake and creme brûlée recipes. I think you could definitely eat 2, so next time I'll probably do 8 oz jars.
Made some graham cracker crumble and iSi whipped "World's Best Whipped Cream" the morning of, per CS recipes...a great combination.
It came out pretty well in the oven. I did it in a tart pan and just halved the ingredients. The pie crust was really good too. First, I made the crust and did a blind bake. Then, I made the filling using this pie in a jar recipe. I just baked it until a knife came out clean. Remember to use weights during the blind bake because the crust puffs up.
Super! I made the "Pumpkin Pie in a Jar" today, did not strain (I was running out of time) and it was enough for thirteen jars! Good thing that I have TWO Joules (Julie and Julia Two) because the water pot only just fitted twelve 4-oz jars ... and Julia Two had a little pot just for herself and the thirteenth jar. I saw BostonBestEats' suggestion of nine days ago, to put the jars into warm temp first and then bring the H2O up to cooking temp - so I did that. Thanks, BBE. I have not had ANY trouble with my jars in the year since I got Julie, but I didn't want to have an exception today because I was taking the jars and the streusel to a party. While they cooked I made a double recipe of the Crunchy Graham Cracker Streusel. THANK YOU, ChefSteps people! By the way, thank you for the teaspoon measurements for the spices - I have a scale but not a microscale.
Glad it worked out for you too!
Yes, I need to get a milligram scale too. The Oxo digital scale I have can't measure <1g and even in the 1-10 gram range I don't think it is very accurate (based on remeasuring gram quantities several times). So I had to guesstimate this recipe, but the spice level came out perfect.
Could I make this (or other CS custard recipes) in containers but blend and pour into a pastry shell to set in the fridge? Or do I have to serve out of jars?
Can you share the teaspoon measurements?
Did anyone give out the measurements?
What is the shelf life for these? Like how far in advance can I make them for a party?
Still looking for the teaspoon measurements for this recipe ...
I want to make 8oz jars, anyone have a cooking time and temp?
I am so anxious to try your recipe of pumpkin pie in a jar.... What a fun way to present Pie. I made Creme Brûlée using my joule and loved it'. I will try your recipe and let you know how it went.
This dessert came out perfectly. I strained them to make them silky smooth, and I subbed out the all spice for a small amount of pumpkin pie spice. These were delightful and have decided this is the only way to eat pumpkin pie going forward. I’ll be bringing these with bourbon whipped cream to Thanksgiving dinner this year. Thanks CS.
Can you give the reduced amounts of ingredients to make only four cups? Or, will the mixture keep in the refrigerator until you can use up the remainder?
Made a few batches before I found the consistency I wanted, but made these dairy free. Using almond milk, reduced the liquid to 275g and increased the eggs to 3. I also put the jars in while the water was still cold and started the 1 hour timer when it reached temp. No breakage in any of my 3 batches.
Any ideas how to make this without granulated sugar? Pumpkin is naturally sweet - anyone try roasting it? Thanks
Measurements are on the recipe that's in the app.
It seems Delicious. Thanks for sharing.
Could I double stack these, or any small jar recipe, to Sous vide more at one time?
Yes.
The texture is smooth, silky, light, not runny, but not firm like jello. It’s perfection.
This is now my fav way to enjoy pumpkin pie. It’s smooth, silky, delicious. I topped these with the streusel, some bourbon whipped cream, and a homemade graham cracker cutout (turkeys, pumpkins, and leaves). Only once have I had a jar break, and I never bring the water up to temp after putting the jars in the water. I always make extras to account for an accident or a hungry person who sneaks one for themselves (that would be me). Part of sous vide cooking is the ease of it, and an almost set it and forget it kind of thing.
As written, this recipe technically makes a little over 14 jars filling them at 75 g a piece.
