Can I make a pumpkin pie and freeze it ahead of time?
Pie is great to make ahead of time. Depending on the recipe, pre-bake the pie shell, fill it with pumpkin mixture and bake. When cool, wrap it in a double layer of plastic wrap and then an overwrap of aluminum foil, and freeze it for three or four weeks. Let it thaw at room temperature and serve it cool or warm it in a very low oven (about 250°F.) just before serving. 5 Does it matter if I use “real” pumpkin when preparing a pumpkin pie? A: You can use fresh mashed, cooked pumpkin if you wish, however the canned pumpkin (not sweetened, seasoned pumpkin pie filling) will do just as well. A five-pound pumpkin will yield about 4 1/2 cups mashed, cooked pumpkin. A 15-ounce can of pumpkin will yield about 1 1/2 -1 3/4 cups. If you are using fresh pumpkin, use an electric mixer to beat the cooked flesh – any strings will wind themselves around the beaters and you can then wash them off. It’s fun to make a pie from raw pumpkin, but it’s a lot easier to use unsweetened pumpkin puree, sold in c
