How to Freeze (and Thaw) Pumpkin Pie So It Tastes Freshly Made
With the right technique, you can freeze pumpkin pie so it still tastes good once defrosted.
Whether you're serving a festive menu or saving holiday leftovers, there's a good chance you'll have to store pumpkin pie. The dessert is a staple during the cooler months, thanks to its seasonal flavors and warming ingredients. Per the USDA, pumpkin pie should be kept in the refrigerator for three to four days—but what if you're unable to finish it in time?
Luckily, you can freeze pumpkin pie, though it's not as simple as sliding it in the freezer and calling it a day. By learning the right way to freeze pumpkin pie, you can preserve the dessert's quality and ensure it's still delicious once thawed.
Meet Our Expert
Stefanie Bishop is a pastry chef instructor at the Auguste Escoffier School of Culinary Arts.
Sébastien Canonne, MOF, is a pastry chef and the founder of The French Pastry School in Chicago and The Butter Book, an online baking school.
Related: Our Favorite Fall Pie Recipes, Including Pumpkin, Pecan, and Even a Few Savory Options
Why You Should Freeze Pumpkin Pie
Freezing pumpkin pie allows you to get ahead of holiday prep, free up space in the fridge, and save extras for a later date. The pie is a prime candidate for freezing, due to its high-fat crust and creamy filling, says Stefanie Bishop, chef instructor of baking and pastry arts at Auguste Escoffier School of Culinary Arts. Additionally, as the pie is already baked, its water content has been stabilized. This reduces the risk of large ice crystals, "which helps avoid the dreaded mushy texture of many raw thawed products," adds Bishop.
The Best Way to Freeze Pumpkin Pie
Before freezing freshly baked pumpkin pie, let it cool completely (about two hours), says Sébastien Canonne, MOF, pastry chef and founder of The French Pastry School in Chicago and The Butter Book, an online baking school. Otherwise, if the pie is still warm, the excess moisture will turn into ice and ruin the custard's decadent and creamy texture.
Once the pie has cooled, follow these steps to properly freeze it, according to Bishop:
Transfer the pie to a pan made of metal or disposable aluminum. (A glass dish might break in your freezer.) If your pie was already baked in a metal or aluminum dish, skip to the next step.
Wrap the pie pie in plastic, making it airtight.
Wrap the pie again with aluminum foil. This will protect it from freezer burn.
Label and date the pie using masking tape and a permanent marker.
The steps are similar for freezing individual slices of pumpkin pie:
Tightly wrap each slice in plastic wrap.
Wrap each slice with aluminum foil.
Store each slice in a freezer-safe container for extra protection, if desired.
Label and date each slice using masking tape and a permanent marker.
Due to their small size, pumpkin pie slices will thaw faster and save space in the freezer. However, if you're starting with a full pie, Canonne recommends freezing it whole to protect the dessert's integrity.
Worth noting, if you've accidentally overbaked your pie (a common pumpkin pie mistake), it might not fare well in the freezer. An overbaked pie contains less liquid than a perfectly baked iteration, so freezing it could yield an undesirable texture and appearance upon defrosting, says Canonne. Similarly, pumpkin pies topped with homemade whipped cream should not be frozen, as the cream will become unstable and weep liquid, he adds.
How Long Does Pumpkin Pie Last in the Freezer
For optimal taste and texture, pumpkin pie should be stored in the freezer for no more than one month, says Bishop. If needed, you can safely freeze pumpkin pie for up to three months, but its quality will decline. "The longer the pie is kept in the freezer, the more susceptible [it is] to freezer burn, drying out, and developing an off taste," says Bishop.
Related: 15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie
How to Thaw Frozen Pumpkin Pie
"To thaw pumpkin pie, remove it from the freezer, [then] remove the aluminum foil and plastic wrap," says Bishop. Place the pie in the fridge and let it thaw overnight; avoid keeping the pie at room temperature, as this will make it soggy, she adds. Once the pie has defrosted, you can flash bake it in a preheated oven at 400 degrees Fahrenheit for about two minutes, says Canonne.
As the pumpkin pie thaws, the crust and custard might slightly separate; this is normal and not a cause for concern, says Bishop. The dessert is still safe to eat—but if aesthetics are a priority, simply garnish the pie with whipped cream or sour cream topping. Also, after thawing frozen pumpkin pie, avoid returning it to the freezer. Refreezing "can take a toll on the flavor and integrity of your product, [so] freeze it once and correctly for best results," says Bishop.
Read the original article on Martha Stewart.
