People have enjoyed pumpkin pie for centuries.
But what if you don’t want to make one right this very moment?
This article is going to help you figure out how to freeze a pumpkin pie in order to preserve it until your next craving strikes.
How do you freeze a pumpkin pie?
- You need to preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Place the prepared pie pan in the fridge until ready to use.
- Remove the pie from the fridge and place the pie pan within the oven where it was before.
- Bake at 350 degrees Fahrenheit for 45 minutes or until a knife inserted into the center of the pie comes out clean.
- Cool off the pie completely and then wrap tightly with plastic wrap or aluminum foil.
- Store the wrapped pie in an airtight container in the refrigerator.
What is the best way to freeze a pumpkin pie?
I recommend freezing the pie in an airtight container with as much space above the pie as possible.
The reason to fill up all the space within the container is because once the pie is in storage, it expands as it freezes.
If there’s no room left to expand, the pie can actually crack during the freezing process.
That makes it difficult for the pie to thaw as well.
However, I also recommend putting the pie in the bottom shelf of your freezer.
If the bottom shelf is filled with other items, the pie won’t freeze as fast as it would otherwise.
You might be able to get away with a little more time in the freezer depending on how cold your freezer is.
If you’re unsure about whether or not to put your pie in the top or bottom shelf of your freezer, you should probably err on the side of caution and keep it in the bottom shelf.
How long does a pumpkin pie last in the freezer?
A fully baked pumpkin pie can last anywhere from 2 to 3 months in the freezer.
However, depending on your situation, it may be better to just bake another one instead of freezing it again.
So, if you only plan on eating one pie, you’ll be fine storing it in the freezer for up to three months.
But if you plan on making multiple pies, you should consider baking them ahead of time and freezing them individually.
How do you thaw a frozen pumpkin pie?
The best way to thaw a frozen pumpkin pie is similar to the way you’d thaw a frozen piece of meat.
You simply need to leave the pie alone in the fridge for several hours.
Once it’s thawed enough, you can pop it in the microwave for 10 seconds.
Just remember to let it sit for two minutes after microwaving it in order not to overcook it.
What is the best way to thaw a frozen pumpkin pie?
The best way to thaw a frozen pumpkin pie is by leaving it in the fridge for several hours.
However, you can also just pop it in the microwave for 10 seconds and follow it with a two-minute rest period.
How long does a frozen pumpkin pie last?
Depending on how cold your freezer is, a fully baked pumpkin pie can be stored in the freezer for six months or even longer.
But don’t worry too much about keeping it longer than that because pumpkin pie doesn’t keep well anyway.
Once it’s defrosted, it starts losing its texture almost immediately.
So, if you plan on making a lot of pumpkin pies, you should consider baking them ahead of time and freezing them individually.
How do you know when a pumpkin pie is thawed?
If the edges of the pie are starting to shrink back together, it’s definitely time for you to take it out of the freezer and enjoy it.
You can test it by inserting a knife into the middle of the pie.
If the knife pulls out clean, it’s ready to go.
What is the best way to eat a frozen pumpkin pie?
There are basically two ways to serve a frozen pumpkin pie.
The first method involves slicing the pie into individual slices.
After you’ve done this, you can either reheat each slice in a microwave for 20 seconds or pop them into a conventional oven at 350 degrees Fahrenheit (180 degrees Celsius) for 15 minutes.
Be sure to allow the pies to cool down to room temperature before serving them to your guests.
Alternatively, you can cut the pie into wedges and serve them directly from the freezer.
When you’re ready to serve them, just pop them back into the fridge for ten minutes or so.
Then, remove the wedges and arrange them on plates.
How do you store a frozen pumpkin pie?
Once you’ve served your pumpkins, you should try to eat them as soon as you can.
Even though they may taste great, you shouldn’t waste any chance to enjoy them.
So, you can either save them for later or try to freeze them.
And the best thing about saving them for later is that you can eat them any time you like without having to worry about the expiration date.
To freeze your pumpkin pie wedges, simply pack them tightly into an airtight container.
Make sure to leave plenty of space between each wedge in order to prevent them from sticking together.
When you’re ready to eat them, just pop the container straight into your fridge.
They should stay fresh for at least two weeks.
Is it safe to eat a frozen pumpkin pie?
It depends on how long it’s been since you made the pie.
According to the FDA, “Foods that have been refrigerated and then
frozen remain safe to eat.”
In other words, you can safely eat a frozen pumpkin pie that’s been in
your freezer for a few days.
As long as you don’t eat it sooner than that, it’s perfectly acceptable to eat it.
Pumpkin Pie
Equipment
- 1 oven
- 1 medium bowl
Ingredients
- 15 ounce pumpkin puree
- 14 ounce Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon cinnamon ground
- ½ teaspoon ginger ground
- ½ teaspoon nutmeg ground
- ½ teaspoon salt
- 9 inch unbaked pie crust
Instructions
- Preheat the oven to 425° F. (220 degrees C).
- In a medium mixing bowl, combine pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour into the pie crust.
- Bake for 15 minutes in a preheated oven.
- Reduce the oven temperature to 350°F (175°C) and bake for 35 to 40 minutes, or until a knife inserted 1 inch from the crust comes out clean.
- Allow to cool before serving.
Video
Nutrition
I have a true passion for cooking and experimenting with new ingredients, and I have been creating and perfecting recipes for friends and family for years.
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