How To Freeze Pumpkin Pie
Let me tell you the secret to holiday baking success: You can fully bake pumpkin pies right now and freeze them to enjoy later. Because of their fat content, fully baked pie crusts freeze beautifully, and the rich custard fillings of pumpkin pie and sweet potato seem as if they were designed to be frozen, too. Follow these tips to learn how to freeze a pumpkin pie—and defrost it perfectly when you’re ready to serve.
How to Freeze Pumpkin Pie
Cool the pie completely. Cool the pie completely on a wire rack at room temperature. This will take several hours.
Tightly wrap the pie. Wrap the pie tightly in a few layers of plastic wrap. An additional wrap of aluminum foil is optional, but recommended.
Label and freeze the pie. Label the pie with the freeze date. Freeze on a level shelf until solid.
Thaw overnight before serving. Remove the aluminum foil if using and thaw in the fridge overnight, making sure the pie is on a level shelf in the refrigerator as it thaws.
How to Thaw Frozen Pumpkin Pie
To thaw your frozen pie, transfer it from the freezer to the refrigerator at least 12 hours prior to serving. Do not thaw a fully frozen pumpkin pie at room temperature, as this can cause the filling to weep, leaving a soggy crust in its wake. A long, slow thaw is the way to go, so plan ahead!
You can serve your defrosted pumpkin pie straight from the fridge or let it sit at room temperature for less than two hours before you plan to serve it.
Occasionally, the plastic wrap will leave a few blemishes on the surface of the pie, but those are easy enough to cover with a sprinkle of cinnamon-sugar or generous dollop of whipped cream.
How Long Can Pumpkin Pie Stay Frozen?
Pumpkin pie can be frozen for up to 1 month. Transfer it from the freezer to the refrigerator at least 12 hours prior to serving.
How To Freeze Pumpkin Pie
Learn the keys to baking and freezing pumpkin pie to get ahead for Thanksgiving
Makes1 frozen pie
Ingredients
1 fully baked pumpkin pie, preferably in a foil pie pan
Equipment
Plastic wrap
Aluminum foil
Freezer tape
Instructions
Show Images
Cool the pie completely. Cool the pie completely on a wire rack at room temperature. This will take several hours.
Tightly wrap the pie. Wrap the pie tightly in a few layers of plastic wrap. An additional wrap of aluminum foil is optional, but recommended.
Label and freeze the pie. Label the pie with the freeze date. Freeze on a level shelf until solid.
Thaw overnight before serving. Remove the aluminum foil if using and thaw in the fridge overnight, making sure the pie is on a level shelf in the refrigerator as it thaws.
Recipe Notes
Storage: Pumpkin and sweet potato pie can be frozen for up to 1 month.
Some of Our Favorite Pumpkin Pie Recipes
Pumpkin is a versatile ingredient, so you can bake pumpkin pies with traditional flavors, deeply spiced iterations, and countless other versions.
