How To Freeze Pumpkin Pie: Pumpkin Pie (Best Methods + Tips!)
Here's how to freeze pumpkin pie so that you can prepare it ahead of time or store your leftovers for later! This guide will show you all the dos and don'ts for storing this popular pie in the freezer. From storing to thawing, I'm going to cover everything you need to know for pumpkin pie perfection!
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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.
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Course Dessert Recipes, Holiday Recipes, Pie Recipes