How to Freeze Pumpkin Pies Before Baking

Freezing pumpkin pie should be done before adding the puree to the pie crust.

Baking your own pumpkin pie from scratch is a delicious way to share your baking skills while enjoying a scrumptious seasonal pie at the same time. When you are preparing your pumpkin pie, you may choose to freeze the pie before you begin baking to give yourself more time or to prepare additional pies. Freezing pumpkin pies before baking is possible and does not require extensive cooking skills. Does this Spark an idea?

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Airtight container
Pumpkin puree
Shrink wrap
Aluminum foil

Instructions

- 1
  
  Gather your pumpkin pie ingredients and prepare the pie as you would normally, keeping the pumpkin puree and crust separate.
- 2
  
  Place the pumpkin puree into an airtight container with the amount you plan to freeze. If you have an overabundance of puree, separate it by servings to freeze one pie in each container for future use. Cover and seal the container, ensuring it is airtight. You can also wrap the container in shrink wrap or aluminum foil to ensure less airflow. Put the container into your freezer.
- 3
  
  Wrap your pumpkin pie's crust in shrink wrap or foil and place it in the freezer separately if you plan on freezing both ingredients.
- 4
  
  Thaw the puree and the pie crust in your refrigerator before baking with them.

Tips & Warnings

You can freeze your pumpkin puree for up to three months.
Freezing your pumpkin pie after it has been baked may result in a watery or rubbery texture. Only freeze your pumpkin before baking it for the highest quality and taste of the pie.