Pumpkin Pie

• 2 cups canned Pumpkin
• 1 cup Dark Brown Sugar
• 4 large Eggs
• 2/3 cups Heavy Cream
• 2/3 cups Whole Milk
• 2 tbsp Ginger, ground
• 2 tbsp Cinnamon, ground
• 1 tsp Nutmeg, ground
• 1/2 tsp Salt
• 1/4 tsp Cloves, ground
• 9 Honey Graham Crackers, broken into medium pieces
• 2 tbsp granulated Sugar
• 5 tbsp unsalted Butter

Set sous vide to 176 F / 80 C.

Heat oven to 325 F / 163 C. Combine pumpkin, brown sugar, and eggs in the bowl of a food processor. Process until mixture is smooth. Transfer to a large bowl, preferably with a spout. 

Clean food processor and blade. Add cream, milk, ginger, cinnamon, nutmeg, salt, and cloves to the pumpkin mixture. Stir to mix well.

Transfer pumpkin mixture carefully to a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for an hour and a half.

Combine Graham crackers and sugar in the now clean food processor. Process until Graham crackers are ground into fine crumbs. Pour the melted butter slowly. Continue to process until mixture is firm. Transfer mixture to a 9-inch pie plate. Spread the mixture evenly across the bottom and sides of the pie plate.

 Bake crust until firm and golden brown, about 15 to 18 mins. Transfer to a cooling rack and let it cool completely.

When the timer goes off, remove the bag from the water bath. Transfer to a plate and let it cool. When it's cool enough to handle, cut off one of the bottom corners using scissors and pipe the pumpkin mixture into cooled crust. Use a spatula to smooth the top.

Transfer pie to the refrigerator and chill until set, around 8 hours or overnight. 

Bring the pie to cool room temperature before slicing and serving with freshly whipped cream.