We Show You How to Freeze Pumpkin Pie for Stress-Free Thanksgiving Prep (2024)

If you're hosting Thanksgiving, you probably know that cooking ahead of time is the key to a successful, low-stress holiday, allowing more time for sharing Thanksgiving wishes with family and friends. But what about Thanksgiving desserts—can they be refrigerated or frozen before the big day? Whether you want to freeze a store-bought or homemade pie (whole or just a slice), read on to learn if you can freeze pumpkin pie, and follow these suggestions to ensure success.

Can You Freeze Pumpkin Pie?

The short, happy answer: Yes, you can freeze pumpkin pie—before or after baking. Pumpkin pies have a high-fat content due to their custard fillings, making them—and other custard pies (e.g., sweet potato pie)—ideal for freezing. You can also freeze the individual elements for baking at a later time (more on that later).

How Long Does Frozen Pumpkin Pie Last?

A properly protected pumpkin pie will last in the freezer for a month. For the best quality in taste and texture, though, we recommend baking your pumpkin pie within two weeks of freezing it. Though safe to bake and eat after those two weeks, you may notice changes in the pie's texture. (Learn more about how long pumpkin pie lasts in general.)

How to Freeze Pumpkin Pie

For the best results when freezing your already-baked pumpkin pie, follow these steps.

Bake in a Disposable Pan

It's best to bake and freeze your pie in a disposable aluminum pie pan. Since it's thinner than a ceramic, glass, or nonstick pie pan, the pie will freeze faster, preventing ice crystals from forming on the outside. (Don't worry: You can transfer your delicious dessert onto a beautiful serving platter before serving.)

Cool the Pie

Pumpkin pie needs to be thoroughly cooled down before it can go in the freezer. If you don't, steam will get trapped below the plastic wrap (condensation), and that extra moisture will affect the texture of your crust—and no one wants a soggy crust. After baking, set it on a wire rack to let it cool until the bottom of the pan feels cool; you may have to wait a few hours, but it's essential.

Wrap the Pie

Once cool, wrap the pumpkin pie in plastic wrap. You'll want to cover the entire thing (pie pan and all) in about three layers of plastic. Be sure it's tightly wrapped, being careful not to affect the crust or top.

Add a Second Layer of Protection

For extra protection, add a layer of aluminum foil on top of the plastic wrap. Alternatively, you can place your pie in a resealable freezer-friendly bag. Doing this step will help with freezer burn and avoid odors from other foods mixing with your pie.

Label Your Pie

To keep track of things, label the pie with the date it was baked. If you bake different pie recipes, add the name of the dessert to your label.

Add to the Freezer

Place your now-protected pumpkin pie on a level freezer shelf. Avoid placing items on top of it so as not to affect its texture.

How to Thaw a Pumpkin Pie

The day before Thanksgiving (or when you're serving), remove your pumpkin pie from the freezer, strip off the coverings, and defrost it in the refrigerator. You'll want to give the pie at least 12 hours to thaw in the fridge. Remember: Thawing your pie at room temperature may be faster, but it causes condensation on the pie, and that moisture will absorb into the pie crust, making it soggy.

How to Reheat a Thawed Pumpkin Pie

After thawing your pumpkin pie, you have two choices: serve and eat at room temperature or reheat it. Pumpkin pie is delicious when served cold or at room temperature, but we know many prefer it to be warm.

To keep your pumpkin pie at room temperature, remove it from the fridge (once fully thawed) and let it sit for one to two hours before serving. Slice and enjoy with a dollop of whipped cream.

To reheat pumpkin pie, place it in the oven for about 30 minutes at 300 degrees. This will warm the filling and re-crisp the crust. (If the crust begins to brown too much, cover it with aluminum foil.)

Alternatively, you can reheat pumpkin pie slices in the microwave for individual servings. Simply heat a single slice on a microwave-safe plate for 15 seconds at a time until warm.

Does Leftover Pumpkin Pie Need to Be Refrigerated?

Since pumpkin pie is a custard pie, it needs to be refrigerated within two hours of baking. (Or you can freeze it for later use.) It's okay to throw the pie in the fridge while it's still warm—just cover it loosely with aluminum foil or plastic wrap. Homemade pumpkin pie will last for three to four days in the refrigerator.

Commercially produced pumpkin pies often have shelf-stable preservatives, so read the instructions for how long it will stay good at room temperature and in the refrigerator. To be safe, however, go ahead and stash a store-bought pumpkin pie in the fridge after cutting into it.

Freezing Pumpkin Pie Filling or Puree

If you prefer to freeze the individual elements of pumpkin pie rather than freezing the whole pie, try these tips:

• Transfer your homemade pumpkin pie filling or canned pumpkin puree into freezer-safe plastic bags. After closing, press the bag flat (as much as possible).
• Lay the pumpkin bags flat on a sheet pan and freeze. Then, remove the pan and stack the bags for easy storage.
• The filling or puree should be used within two weeks. Simply thaw the bags in the refrigerator before using the contents in your favorite pumpkin pie recipe.