Best Sous Vide Pumpkin Spice Custard Recipe

This recipe was written by Stephanie Searor, MS RD LDN

Making custard using a sous vide is similar to water bath cooking; in both techniques, the containers are submerged in water. In sous vide cooking, the containers may be completely submerged (if you are in the market for a new sous vide machine, check out our reviews here). In water bath cooking using a traditional method like a low temperature oven, containers would be uncovered. Sous vide custard takes longer than a traditional water bath in a low temperature oven, but the extra time is worth it. The result is a creamy, smooth, silky custard with minimal effort; what’s more, you could turn the custard into crème brûlée with a sprinkling of raw sugar and a quick broil or kiss from a blow torch.

One thing that is different about this recipe is that instead of vacuum sealing the custards, they are being sealed in glass jars; you could use mason jars or any other food safe jar with a sealable top. If you do want to make this using traditional, vacuum seal methods, go ahead, give it a whirl! You could vacuum seal a ramekin, which doesn’t usually have a lid. Or, if you wanted to make a larger, family style custard, you could seal the entire container in a vacuum safe bag (depending on size; check out our article here to find the perfect vacuum sealer for the job).

Best Sous Vide Pumpkin Spice Custard Recipe


Simple Sous Vide Pumpkin Spice Custard Recipe

Prep time: 10 minutes

Total cook time: 70 minutes

Serves 4-6, depending on size of baking containers


  • 4 whole eggs
  • 2 cups heavy whipping cream (or half and half, but the texture won’t be as decadent)
  • ½ cup sugar
  • ½ cup canned pumpkin (not pie filling)
  • 1 teaspoon pure vanilla (not imitation)
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • ½ teaspoon cinnamon


  1. Prepare a sous vide water bath to 178 degrees Fahrenheit.
  2. In a blender, combine all ingredients and blend until smooth.
  3. Divide the custard among 6-4oz glass jars or mason jars. Seal the glass jars and submerge.
  4. Cook the custard for at least 60 minutes.
  5. Cool and serve plain, or with a dollop of whipped cream.

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