HOW TO FREEZE PUMPKIN PIE RECIPES

Steps:

• Cool the pie completely. Cool the pie completely on a wire rack at room temperature. This will take several hours.
• Tightly wrap the pie. Wrap the pie tightly in a few layers of plastic wrap. An additional wrap of aluminum foil is optional, but recommended.
• Label and freeze the pie. Label the pie with the freeze date. Freeze on a level shelf until solid.
• Thaw overnight before serving. Remove the aluminum foil if using and thaw in the fridge overnight, making sure the pie is on a level shelf in the refrigerator as it thaws.

Steps:

• To make this signature pumpkin pie recipe, start by preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.
• Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.
• Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
• Make your own pumpkin pie crust: Try this signature pumpkin pie recipe with our Homemade Vanilla Pie Crust or with your own Homemade Pumpkin Puree.
• Does pumpkin pie need to be refrigerated? Yes, pumpkin pie should be refrigerated if you are not enjoying it right after it's been baked. Cover it loosely with plastic wrap to keep from drying out. Can you freeze pumpkin pie? Yes, you can freeze pumpkin pie. To save any leftovers, wrap the pie with plastic wrap and then with foil. Place on a flat surface in your freezer for up to 1 month, then thaw in the refrigerator when you're ready to serve.