What is the best way to freeze a pumpkin pie?
If you’d like to prepare pumpkin pie ahead, it’s easiest and safest to freeze just the crust. Add the filling to the frozen crust just before baking and bake as usual. It takes just a few minutes to mix together the ingredients. To save additional time, buy a pie filling with the spices already added, especially if you must buy extra spices just for your pie. As pumpkin pie is a perishable food and shouldn’t be left at room temperature more than two hours, your pie is safer to eat when you bake it the day of your meal. Also, the quality of a freshly baked homemade pumpkin pie is usually higher than a frozen one. As a second option, if you feel like you must freeze the entire pumpkin pie ahead of time, then freeze it unbaked. Prepare the pie shell and filling as usual. Have the filling cold before adding it to the unbaked, chilled pie shell. Package and freeze. When you are ready to use your pie, bake it without thawing at 400 degrees for 10 minutes. Then reduce the oven temperature to
