How Can You Freeze Pumpkin Pie?

Most people say you shouldn’t freeze pumpkin pie, but that’s not because you can’t. In reality, freezing your pie could lead to a soggy crust, a cracked surface, or a filling that separates from the crust. These problems are avoidable or superficial, and can be avoided by taking a little precaution. Let’s learn the answer to “can you freeze pumpkin pie?”

Freezing Pumpkin Pie

If you decide to freeze a pumpkin pie, you have a few different options on when and how to freeze the pie. If it is already baked, wrap the pie at least twice in Saran wrap, and then in aluminum foil. You can also put the wrapped package into a heavy duty freezer bag. If the pie is unbaked, consider freezing the pie crust and filling separately. Wrap the pie crust in the same way you would the baked pie to protect it from freezer burn, and pour the filling into a heavy duty freezer bag.

Thawing Pumpkin Pie

When you’re ready to enjoy a fresh-baked pumpkin pie, put either the baked pie or the pie filling into the fridge for 24 hours to thaw. Leave the unbaked pie crust in the freezer, as this does not need to be thawed before baking. For the already baked pie, bring it out of the refrigerator, and let it come to room temperature (for two-hours maximum, for food safety) on the counter. If you are using the filling, once it’s defrosted, just pour it into the frozen pie crust and bake as the recipe suggests.

Solving Common Problems with Freezing Pumpkin Pies

If you’ve frozen your pie crust and pumpkin filling separately, you avoid most of the problems that come with freezing pumpkin pie or the filling. Some say that if you freeze the filling after you’ve added the eggs, they will not set up right during baking. To avoid this, freeze only the pumpkin puree, and mix the filling right before putting it into the frozen crust.

If you froze an already baked pie, and the filling has begun to crack or pull away from the crust, you can either beg for culinary forgiveness, or cover the entire pie with a smooth layer of whipped cream. You can avoid a soggy pie by letting it thaw in the fridge for the first 24 hours, but upon removing it, put it into an oven set at 300 degrees Fahrenheit for up to forty minutes. To keep the top of the pie from burning or overcooking, cover the pie with a paper plate. This not only helps avoid a soggy dessert, but also gives it that fresh baked look, and fills the house with the delicious smell of pumpkin pie.

So, can you freeze a pumpkin pie? The answer is yes and no. If you need the pie for an extra special occasion where you want it to look its best, you should take the time to bake it fresh right before the event. If you find yourself with the choice of tossing it or freezing it for later use at home, go ahead and freeze it, but follow these tips to do your best to avoid some of the common problems people have with freezing pumpkin pies. For more information on making terrific pumpkin pies, please read “How Can I Make my Own Pumpkin Pie Spice?”

Sources

Lancaster University, “Get Out of the Kitchen When Company’s Coming: Cook Ahead,” accessed 07/15.2010