Pumpkin pie is rich in vitamins, minerals, and antioxidants and has a unique sweet and savory flavor with a smooth and creamy texture.
Despite being associated with fall and winter, you can enjoy it in all seasons. Besides, many people love it, and recipes for this dessert have evolved through generations.
Let me ask a pressing question though: can you freeze pumpkin pie to preserve it for future use? The quick answer is yes, you can.
Freezing is essential for preserving and reducing food waste. Not to mention that you still have a dessert to taste, even if it’s not pumpkin season anymore.
Let’s learn how to properly freeze pumpkin pie.
Can you freeze pumpkin pie after baking? Absolutely yes—but there are things to consider before putting your newly baked pie inside the freezer.
Despite how simple it may seem, there are steps to follow before freezing to safeguard the freezer and the pumpkin pie.
Take note of the following:
Your pumpkin pie will need up to three hours to cool completely after baking. There are quicker ways to cool a pie, like using a fan while placing it in a wire rack.
But I like having it cooled naturally using room temperature.
You might think that since the freezer can completely cool the pumpkin pie, you should place it inside as soon as it’s baked.
You’re right. However, freezing a warm pie will result in the formation of ice, which may affect the flavor and texture after thawing.
Ensure the pumpkin pie’s sealed with a generous amount of plastic wrap before placing it inside a freezer bag.
Doing this will prevent any leakage that can cause contamination or deterioration of your pumpkin pie’s quality.
To quickly identify what is in your freezer, label everything. Labeling is essential because if you’ve frozen many items, it may be difficult to tell which one is your pumpkin pie.
In addition to the name, it’s best to put the pumpkin pie’s creation date on the label too, to help identify its shelf life.
Once you’ve taken care of these pre-freezing requirements, it’s time to freeze your pumpkin pie!
Fun fact: Pumpkin pies freeze beautifully! But why? It’s because of their custard fillings.
You can freeze your pumpkin pie at or below 0°F (-18°C). It’s also essential to consider how long pumpkin pie can stay frozen before you should eat it safely.
And to know that, let’s ask the experts.
Pumpkin pies, according to experts, can be frozen for up to one month without sacrificing flavor or quality.
So then, are pumpkin pies frozen for over a month bad?
Not really, but their flavor and texture will deteriorate. So consider that factor when storing your pumpkin pies in your freezer.
As such, store your pumpkin pie in your freezer for less than a month to enjoy its taste—and, more importantly, so that it’s safe for consumption by you and your family.
Certainly! It’s best to slice the pumpkin pie before freezing. That way, you won’t have to thaw, reheat, and consume an entire plate—when all you need is a bite.
Not just that, but slicing up your pumpkin pie beforehand makes it easier to reheat it later as well. That’s because you don’t have to wait as long as you would’ve with a whole pumpkin pie.
You’ll be able to enjoy your treat in no time!
Yes, you can store or freeze store-bought pumpkin pie as long as you follow the rules on freezing set on the product’s label.
Either way, though, it doesn’t matter if the pie is homemade or bought from a store since you can freeze it all.
Production and expiration dates are the two things you do have to take note of, however, when putting away store-bought pumpkin pie.
When thawing your pumpkin pie, keeping the serving time in mind is essential.
Here’s the golden rule:
Move your pie from your freezer to your refrigerator about 12 hours before you plan to serve it.
Why 12 hours? Because simply, that’s how long it takes to defrost a pumpkin pie.
Thus, you should start thawing your pumpkin pie a day before the event when you’ll serve it.
Below is the step-by-step procedure for thawing pumpkin pie along with the best tips for doing it right.
Take your pumpkin pie out of the freezer and remove any coverings you may have used, such as foil and plastic wrap.
Once done, you’ll transfer the pie to the refrigerator to defrost.
The refrigerator is the only place to thaw a frozen pumpkin pie.
Transferring the pie for 12 hours or a day after planning to consume it is advisable. Doing this gives you ample time to defrost the pastry without rushing it.
Make sure to place the pie on a flat shelf and not to place anything on top of it while it thaws.
Wait for 12 hours.
Check that the pie has thawed completely. Afterward, remove it from the fridge and bring it to room temperature.
Always slowly defrost the pie to avoid weeping, or the formation of water beads that may result in a soggy crust.
But let’s say you discovered water droplets on your pie. What would be the wisest course of action?
Two things could be done: blot dry or have the whole top covered with whipped cream.
Warming or reheating a pumpkin pie is next after thawing. And this can only happen after successfully following the thawing procedure I’ve shared above.
Once done, here’s how to reheat frozen pumpkin pie.
Don’t microwave your pumpkin pie using any plate other than a microwave-safe one. Some of you may want to slice pumpkin pies and put them on a dessert plate, which should be fine.
Put the pie inside the microwave oven, and set it at 350℉ for 10-30 seconds. Many do it for 15 seconds, but it still depends on the size of your pie.
Hence, if it’s your first time microwaving a pumpkin pie, it’s essential to experiment and note the time.
Yes, it does freeze well if you follow the proper freezing procedure. The good thing about pumpkin pies is that they have firm surfaces after thawing too.
Absolutely, it can be. But it’s not a good idea since it’ll ruin the crust, and the pumpkin pie’s bottom may become soft upon refreezing. Not to mention that it’ll certainly lose some of its flavors with every refreezing.
Unbaked pumpkin pie can be frozen, which is essential in getting it ready to bake in advance.
Plus, we often freeze unbaked pumpkin pies to maintain their freshness and flavor until we’re ready to use them.
Yes, pumpkin pie filling can be frozen. However, it’s preferable to avoid doing so since dairy and eggs, commonly found in pumpkin pie fillings, can change in texture and consistency when frozen.
If that happens, the filling becomes grainy and separated when thawed—which isn’t appealing.
The proper steps of freezing, thawing, and reheating a pumpkin pie are essential in producing a healthy and delicious one. And it doesn’t matter if it’s homemade or store-bought because the concept applies to both.
Additionally, deciding in advance if you will slice your pumpkin pie or have it frozen as a whole is a good practice because you won’t need to reheat or bake a whole pie each time.
Lastly, take note of the shelf life of your pumpkin pie so that you’ll still enjoy its taste when you eat it. Only store pumpkin pies that you can consume within a month in your refrigerator to avoid wasting food.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.