Here's how to freeze pumpkin pie so that you can prepare it beforehand or store your leftovers for later! This guide will show you all the tips and tricks to know for storing this traditional holiday pie in the freezer. From make-ahead instructions to storing and freezing to thawing, I'm going to cover everything you need to know for pumpkin pie perfection!
Ultimate Guide To Freezing Pumpkin Pie
Whether you want to prepare a pumpkin pie and keep it for later, or you have some leftovers- these tips and tricks will show you how to keep it fresh! This tasty pie freezes exceptionally well as long as you store it properly.
This guide will walk you through the best way to prepare and store your pumpkin pie for freezing. Once thawed, it will be just as delicious as when you first made it!
Jump to:
- Ultimate Guide To Freezing Pumpkin Pie
- Can You Freeze Pumpkin Pies
- How To Freeze Pumpkin Pie
- Steps For Freezing
- Tips For Freezing
- Can You Freeze Unbaked Pumpkin Pie
- How To Thaw From Frozen
- Freezing Pumpkin Pie Filling
- How Long Can Pumpkin Pie Be Frozen
- ❓ Recipe FAQs
- 🥧 More Baking Guides
- 📖 Recipe Card
- 💬 Comments & Reviews
Can You Freeze Pumpkin Pies
Pumpkin pie is a fantastic pie for freezing for later! It has a creamy filling and a crust with a high-fat content, which both freeze incredibly well!
The key to freezing your pie is making sure that you are storing it properly! If you follow this guide, neither the flavor nor texture of the pumpkin pie will be altered because of freezing.
How To Freeze Pumpkin Pie
Any kind of pumpkin pie can be stored in the freezer! Homemade pumpkin pie, chocolate pumpkin pie, store-bought pie, single slices, or entire pies can all be stored in the freezer using this method!
Steps For Freezing
- Cool. Allow the pie to cool completely if you baked it yourself. This could take a couple of hours.
- Wrap. Next, tightly wrap your pie using a couple of layers of plastic wrap followed by a layer of aluminum foil.
- Label. Make sure you label your pie with the date so you know when to enjoy it!
- Freeze. Place your wrapped pie onto a level shelf while it is freezing. Once completely frozen, you can move it to a different spot in the freezer.
Tips For Freezing
- If you are baking your pie and intend to freeze it, use an aluminum pie pan (the disposable kind). This type of pan is thinner, allowing the pastry to freeze quicker and preventing ice crystals from forming on your pie.
- Your pie must be 100% cooled before you wrap it. If it is even the slightest bit warm, it will create steam that will make your crust soggy.
- The layer of aluminum foil is highly recommended as it will prevent freezer burn and prevent your pie from absorbing any odd odors.
Can You Freeze Unbaked Pumpkin Pie
You can also freeze unbaked pumpkin pie! Wrap it tightly in both plastic wrap and foil (the same way as if the pie had already been baked) and then freeze it.
When ready, pop it in the oven straight from the freezer and tack on a few additional minutes of bake time. There's no need to let it defrost first.
How To Thaw From Frozen
To thaw your pie, remove the aluminum foil and the plastic wrap and then transfer it to a level shelf in the fridge. Allow it to thaw overnight before slicing and enjoying.
Once thawed, you can serve your pie straight from the fridge or allow it to come up to room temperature (2 hours at most) before serving.
It is essential that you do not thaw your pie on the counter at room temperature, as this will make your crust soggy!
Freezing Pumpkin Pie Filling
As an added bonus, you can even freeze any leftover pumpkin pie filling! You can make your filling ahead of time or store any extra that you may have.
Add your filling into a freezer-safe storage bag and press out any excess air. Label the bag and store it in the freezer for up to 5 days.
To thaw, move it to the refrigerator and allow it to completely defrost before using it.
How Long Can Pumpkin Pie Be Frozen
For best results, only store your pumpkin pie in the freezer for up to one month. While it may still be safe to eat after one month, the texture and flavor could change.
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❓ Recipe FAQs
Absolutely! Pumpkin pies (and sweet potato pies) freeze amazingly well. Because of this, it is easy to prepare your pie in advance to save yourself some time around the holidays or freeze your leftovers to enjoy later!
Yep! The great thing about pumpkin pies is that they can be frozen before or after you bake them. Just let the pie cool completely before wrapping it tightly in plastic wrap and foil and then placing it into the freezer.
If you want to freeze only a portion of your pie rather than the whole thing, the process is still pretty much the same. Wrap the slice tightly in both plastic wrap and then foil and place it into the freezer for up to 1 month.
Now you know how to freeze pumpkin pie, so it still tastes excellent when thawed! Leave a comment below and let me know your favorite holiday pies!
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How To Freeze Pumpkin Pie: Pumpkin Pie (Best Methods + Tips!)
Ingredients
Pumpkin Pie Crust
- 1 butter pie crust (or store bought pie pastry 9 inch)
Pumpkin Pie Filling
- 1 can pumpkin (15-ounce can)
- 1 can sweetened condensed milk (14-ounce can)
- 1 large egg
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (or allspice)
- 1 pinch ground mace (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Pumpkin Pie Crust
- Preheat oven to 375°F (190°C).
- Place pie crust pasty in a 9 inch pie pan. Flute the edges or use a fork on the edges if desired.
- Line the pie crust pastry with tin foil or parchment paper. Add in pie weights, dry beans, or rice to weigh it down making sure that the weights are evenly distributed.
- Par-bake the pastry pie crust for 10 minutes at 375°F (190°C).
- Remove the foil and pie weights (careful - they will be hot!). Set aside.
Pumpkin Pie Filling
- In a large bowl combine together the pumpkin, sweetened condensed milk, egg and spices. Whisk till well combined.
- Pour the batter into the par-baked pie crust. Only fill the crust to about ¾ full with the filling.
- Bake your pumpkin pie at 375°F (190°C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly, but that's OK. *If your crust edges are browning too quickly, use aluminum foil strips to wrap the pie crust edges around the 25-30 minute mark during baking.
- Remove from oven and place on a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible. *Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.
Notes
- When using rice or beans as pie weights, you can save the baked rice or beans to re-use for par-baking other pie crusts later.
- Be sure to get plain canned pumpkin, not pumpkin pie filling in a can. Canned pumpkin tastes just as good as fresh pumpkin, and it is so much easier to work with!
- If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn.
- Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.
- To store: Since your pumpkin pie (as well as all custard pies) has eggs in the filling, it should be refrigerated between servings. Wrap the pie with aluminum foil and store it in the refrigerator for up to 2-3 days.
- To freeze: First, tightly wrap the pumpkin pie or place it in an airtight container. Let it defrost in the fridge before serving.
Kimmy says
Love this guide! I am making multiple pumpkin pies this year and was wanting to know how to freeze them before the holidays, thanks!