It might seem too early to start thinking about baking Thanksgiving pies, but the truth is that you can plan ahead as soon as you want. In fact, Ree Drummond considers make-ahead Thanksgiving recipes to be the key to a successful holiday. "To make the day run smoothly," she says. "I have to start early." Which is probably why she keeps a pie crust in the freezer at all times. And if she's making pumpkin pie, then whipping up a batch of homemade pumpkin puree ahead of time makes life even easier. (Yes, you can freeze pumpkin puree!) But what if you want to bake the entire pie in advance—can you actually freeze pumpkin pie?
The simple answer is yes! Making a pumpkin pie in advance and freezing it is one of the best ways to get a head start on the holidays. (It also means you can save your leftover pie for just a little bit longer.) Whether you want to freeze it before or after baking, just make sure to follow our tips and tricks to ensure your pumpkin pie tastes as fresh as the day it's made. Trust us, no one will know the difference!
The Best Way to Freeze Pumpkin Pie
Pumpkin pie can be frozen before or after baking. If you haven't baked your pie yet, carefully wrap the entire thing in a few layers of plastic wrap followed by a layer of heavy-duty foil. Make sure to freeze the pie on a flat surface (try setting it on a baking sheet if you've got room!) so it will freeze and bake evenly. You can bake it straight from the freezer—just be sure to add on some cook time until you reach the desired doneness, which is about 175 degrees. Pro Tip: Be careful using glass pie plates straight from the freezer to the oven, because they may crack. Opt for stoneware or a disposable aluminum pie plate if you can.
On the other hand, a baked pie needs to be completely cooled before it's frozen and that will take at least a few hours. (If you cheat on the cooling step, the quality of the pie will be compromised—you might have a soggy crust and extra ice crystals!) Wrap and freeze the cooled pie just as you would for an unbaked pie.
Pro Tip: A disposable aluminum pie plate will result in a faster freeze and potentially less ice crystals—which affect flavor big-time as the pie thaws.
How Long Pumpkin Pie Lasts in the Freezer
The pie can remain frozen, properly wrapped, for at least two weeks without any worries about compromising texture. You can technically freeze it for longer and it will still be safe to eat—the texture just may start to change a bit.
How to Thaw Frozen Pumpkin Pie
There's only one place to thaw a frozen pumpkin pie and that's in the refrigerator. The night before serving—or at least 12 hours beforehand—remove the foil and plastic wrap, then set the pie on a flat surface in the refrigerator to thaw. Once completely thawed, remove the pie from the refrigerator and bring to room temperature. Letting the pie defrost slowly prevents it from "weeping" (where beads of water form) and resulting in a soggy crust. If you do find yourself with water droplets on top of your pie, don't worry—either carefully blot dry with a paper towel or cover the whole top with whipped cream.
How to Reheat Frozen Pumpkin Pie
Once the pie has thawed, you can microwave it (only if the pie is in a microwave-safe pie plate or sliced on a dessert plate) in 15-second increments to warm it up, as desired. The pie may also be reheated in a 350-degree oven, but keep an eye on the crust—if it starts to brown further, cover the crust with strips of foil. There's no need to reheat though—pumpkin pie tastes great cold or at room temperature.
