Jump to Recipe 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! Freezing Pumpkin Pie Whether you want to prepare a pumpkin pie and keep it for later, or you simply have some leftovers- these tips and tricks will show you how to keep it fresh! This tasty pie freezes great 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:Freezing Pumpkin Pie Can You Freeze Pumpkin Pie How To Freeze Pumpkin Pie How To Thaw Frozen Pumpkin Pie Freezing Pumpkin Pie Filling How Long Can Pumpkin Pie Be Frozen 🥧 More Baking Guides 📋 Recipe
Can You Freeze Pumpkin Pie Pumpkin pie is actually 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! You can also freeze unbaked pumpkin pie! Simply pop it in the oven straight from the freezer and tack on a few additional minutes of bake time. Steps For Freezing Pumpkin Pie 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 Pumpkin Pie If you are baking your pie with the intention of freezing it, use an aluminum pie pan (the disposable kind). This type of pan is thinner, allowing the pie 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 as well as your pie absorbing any odd odors. How To Thaw Frozen Pumpkin Pie 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 important 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 start to change. Now you know exactly how to freeze pumpkin pie so that it still tastes great when thawed! Leave a comment down below and let me know your favorite holiday pies! 🥧 More Baking Guides Sweet Potato vs Pumpkin Pie - Check out the similarities and differences between these two popular pies!Topping A Pie Crust - These tips and tricks are an easy way to take your pies to the next level!Pie Crust Alternatives - Mix up your usual pie recipes with these tasty pie crust alternatives!Best Cherry Varieties For Pie - Make the best cherry pie around by starting off with the right kind of cherries!Best Apples For Baking & Cooking - No matter the recipe, these are the apples you need!How To Freeze Sugar Cookies - Prepare your cookies ahead of time and store them in the freezer for when you need them!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
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!
Author | Angela
Servings: 8 servings Calories: 284kcal Prep 15 minutes Cooking 1 hour 5 minutes Total Time 1 hour 20 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xPumpkin 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)
InstructionsPumpkin Pie CrustPreheat 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.1 butter pie crustLine 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.1 can pumpkin, 1 can sweetened condensed milk, 1 large egg, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 1 pinch ground macePour 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. Equipment You May NeedMeasuring SpoonsMixing Bowl9-inch pie pan 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.
NutritionCalories: 284kcal (14%) | Carbohydrates: 42g (14%) | Protein: 7g (14%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 37mg (12%) | Sodium: 306mg (13%) | Potassium: 321mg (9%) | Fiber: 2g (8%) | Sugar: 29g (32%) | Vitamin A: 8430IU (169%) | Vitamin C: 4mg (5%) | Calcium: 164mg (16%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best method for freezing pumpkin pies, holiday baking hacks, how to freeze pumpkin pie, how to make pumpkin pie in advance, make ahead pumpkin pie, Pumpkin Pie Course Dessert Recipes, Holiday Recipes, Pie RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
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!
Freezing Pumpkin Pie
Whether you want to prepare a pumpkin pie and keep it for later, or you simply have some leftovers- these tips and tricks will show you how to keep it fresh! This tasty pie freezes great 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!
Can You Freeze Pumpkin Pie
Pumpkin pie is actually 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!
You can also freeze unbaked pumpkin pie! Simply pop it in the oven straight from the freezer and tack on a few additional minutes of bake time.
Steps For Freezing Pumpkin Pie
- 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 Pumpkin Pie
- If you are baking your pie with the intention of freezing it, use an aluminum pie pan (the disposable kind). This type of pan is thinner, allowing the pie 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 as well as your pie absorbing any odd odors.
How To Thaw Frozen Pumpkin Pie
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 important 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 start to change.
Now you know exactly how to freeze pumpkin pie so that it still tastes great when thawed! Leave a comment down below and let me know your favorite holiday pies!
🥧 More Baking Guides
- Sweet Potato vs Pumpkin Pie - Check out the similarities and differences between these two popular pies!Topping A Pie Crust - These tips and tricks are an easy way to take your pies to the next level!Pie Crust Alternatives - Mix up your usual pie recipes with these tasty pie crust alternatives!Best Cherry Varieties For Pie - Make the best cherry pie around by starting off with the right kind of cherries!Best Apples For Baking & Cooking - No matter the recipe, these are the apples you need!How To Freeze Sugar Cookies - Prepare your cookies ahead of time and store them in the freezer for when you need them!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
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!
Author | Angela
Servings: 8 servings Calories: 284kcal Prep 15 minutes Cooking 1 hour 5 minutes Total Time 1 hour 20 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xPumpkin 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)
InstructionsPumpkin Pie CrustPreheat 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.1 butter pie crustLine 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.1 can pumpkin, 1 can sweetened condensed milk, 1 large egg, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 1 pinch ground macePour 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. Equipment You May NeedMeasuring SpoonsMixing Bowl9-inch pie pan 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.
NutritionCalories: 284kcal (14%) | Carbohydrates: 42g (14%) | Protein: 7g (14%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 37mg (12%) | Sodium: 306mg (13%) | Potassium: 321mg (9%) | Fiber: 2g (8%) | Sugar: 29g (32%) | Vitamin A: 8430IU (169%) | Vitamin C: 4mg (5%) | Calcium: 164mg (16%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best method for freezing pumpkin pies, holiday baking hacks, how to freeze pumpkin pie, how to make pumpkin pie in advance, make ahead pumpkin pie, Pumpkin Pie Course Dessert Recipes, Holiday Recipes, Pie RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 1 review
How To Freeze Pumpkin Pie: Pumpkin Pie (Best Methods + Tips!)
Author | Angela
Servings: 8 servings
Calories: 284kcal
Prep 15 minutes
Cooking 1 hour 5 minutes
Total Time 1 hour 20 minutes
Ingredients US CustomaryMetric1x2x3xPumpkin 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)
InstructionsPumpkin Pie CrustPreheat 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.1 butter pie crustLine 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.1 can pumpkin, 1 can sweetened condensed milk, 1 large egg, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 1 pinch ground macePour 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.
Equipment You May NeedMeasuring SpoonsMixing Bowl9-inch pie pan
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.
Nutrition
Calories: 284kcal (14%) | Carbohydrates: 42g (14%) | Protein: 7g (14%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 37mg (12%) | Sodium: 306mg (13%) | Potassium: 321mg (9%) | Fiber: 2g (8%) | Sugar: 29g (32%) | Vitamin A: 8430IU (169%) | Vitamin C: 4mg (5%) | Calcium: 164mg (16%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert Recipes, Holiday Recipes, Pie RecipesCuisine American
US CustomaryMetric
