Alton Brown Sous Vide Pumpkin Pie Recipe

This velvety Alton Brown Sous Vide Pumpkin Pie is made with fresh pumpkin puree, a spicy gingersnap crust, and rich dark brown sugar, all ready in about 6 hours including chilling time. By adapting Alton Brown’s famous filling for the sous vide method, the custard sets into a perfectly smooth texture that never cracks or curdles. I finally achieved the pie of my dreams when I stopped trusting my oven thermostat and started trusting the water bath.

The Secret To Getting It Right

I used to struggle with pumpkin pies that came out of the oven with a giant fissure down the center or a grainy, scrambled-egg texture near the crust. The issue is almost always heat management; once the internal temperature passes a certain point, the egg proteins tighten up too much and squeeze out moisture. Sous vide completely eliminates this variable by holding the custard at the exact temperature needed to set without overcooking.

Adapting Alton Brown’s recipe was a natural choice because his ingredient list is already scientifically sound. He skips the cinnamon to let the pumpkin flavor shine and uses a gingersnap crust to provide the spice kick. Cooking this filling in a sous vide bag before piping it into the crust might sound like a science experiment, but it results in the most professional-looking slice I have ever served.

Alton Brown Sous Vide Pumpkin Pie Ingredients

For the Gingersnap Crust:

• 6 ounces gingersnap cookies (about 1 1/2 cups crumbs)
• 1 tablespoon dark brown sugar
• 1 teaspoon ground ginger
• 2 tablespoons unsalted butter, melted

For the Filling:

• 16 ounces pumpkin puree (fresh is best, but canned works)
• 1 cup half-and-half
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3/4 cup dark brown sugar
• 2 large eggs
• 1 large egg yolk

How To Make Alton Brown Sous Vide Pumpkin Pie

1. Preheat Equipment: Set your sous vide water bath to 176°F (80°C). Preheat your oven to 350°F (175°C) for the crust.
2. Prepare the Crust: In a food processor, pulse the gingersnap cookies, 1 tablespoon dark brown sugar, and ground ginger until fine crumbs form. Drizzle in the melted butter and pulse until the mixture looks like wet sand. Press this mixture firmly into the bottom and sides of a 9-inch pie plate. Bake for 10-12 minutes until set, then cool completely.
3. Warm the Pumpkin: In a saucepan over medium heat, simmer the pumpkin puree for 2-3 minutes to evaporate excess moisture. Stir in the half-and-half, nutmeg, and salt. Bring to a bare simmer, then remove from heat and let cool for 10 minutes.
4. Mix the Custard: In a large bowl, whisk the 3/4 cup dark brown sugar, eggs, and egg yolk until smooth. Slowly whisk in the warm pumpkin mixture until fully combined.
5. Sous Vide the Filling: Pour the pumpkin mixture into a gallon-sized freezer-safe zip-top bag or a vacuum seal bag. Use the water displacement method to remove air and seal the bag (or vacuum seal on ‘moist’ setting). Submerge in the water bath and cook for 1 hour and 30 minutes.
6. Assemble and Chill: Remove the bag from the water bath and massage it gently to ensure the mixture is uniform. Snip a corner of the bag and pipe the warm filling directly into the cooled gingersnap crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours (preferably overnight) to fully set before slicing.

Recipe Tips

• Fresh vs. Canned: Alton Brown swears by roasting a sugar pumpkin to make fresh puree, which has a cleaner, less tinny flavor. If you use canned pumpkin, the short simmer in step 3 is crucial to remove that “raw can” taste.
• No Cinnamon? You read that right. Alton’s recipe relies on the gingersnap crust for the heavy spice notes and uses nutmeg in the filling to enhance the pumpkin’s earthiness without overpowering it.
• The Jar Method: If you don’t want a traditional slice, you can pour the uncooked filling into 4-ounce mason jars (fingertip tight), cook them in the sous vide at 176°F for 1 hour, and serve them as individual pumpkin pots de crème with crumbled gingersnaps on top.
• Straining is Key: For an ultra-smooth texture, pass the filling through a fine-mesh sieve before pouring it into the sous vide bag. This removes any chalaza from the eggs or fibrous bits from the pumpkin.

What To Serve With Pumpkin Pie

A dollop of unsweetened or lightly sweetened whipped cream is mandatory to cut through the richness of the dark brown sugar custard. Alton often suggests a sprinkle of crushed gingersnaps on top of the whipped cream for added crunch. For a drink pairing, a black coffee or a bourbon-spiked cider complements the nutmeg and ginger notes perfectly.

How To Store

This pie must be kept refrigerated due to the custard filling. It will stay fresh in the fridge for up to 3 days. Cover it loosely with plastic wrap or store it in a pie carrier to prevent it from absorbing fridge odors, but wait until it is fully cold to cover it to avoid condensation.

FAQs

• Why cook the filling in a bag instead of the crust? Cooking the filling separately ensures perfect texture control. If you baked the whole pie in the oven, the crust might burn before the center sets, or the center might crack.
• Can I use a regular pie crust? Yes, you can use a standard blind-baked flour pastry crust. However, the gingersnap crust provides the specific flavor profile that makes Alton Brown’s recipe unique.
• What if my filling looks runny when I pipe it? The filling will be soft and pudding-like when warm. It relies on the cooling process in the refrigerator to set into a sliceable consistency, so do not skip the chill time.

Nutrition

• Calories: 300 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 250mg
• Total Carbohydrate: 42g
• Protein: 5g