This Is the Best Way to Store Pumpkin Pie (2024)

FAQs

This Is the Best Way to Store Pumpkin Pie? ›

Once the pumpkin pie is completely cool (or at least cool to the touch), wrap it in food-safe plastic wrap or aluminum foil. Store in the fridge. Place your wrapped pie in the refrigerator. Keep it covered for up to four days.

To keep your pie as fresh as possible, be sure to wrap it loosely in plastic wrap or aluminum foil. As with most foods, the quality gradually starts to decline over time, but even after two days in the refrigerator, a properly wrapped pie will taste just-baked.

Allow it to cool completely on a wire rack before putting it in the fridge. You can also keep pumpkin pie at room temperature for up to two hours, according to the FDA. So feel free to take the pie out of the fridge a little while before cutting a slice.

Most pumpkin pies that are commercially produced, like those you would buy at the store, are shelf stable because they have been cooked at a higher temperature. They also typically contain preservatives and producers have carefully controlled the acidity of the pie to reduce risk of bacterial growth.

Store whole pumpkins upside down in a cool dark place. Store cut pumpkin, wrapped tightly in beeswax wraps, in the fridge. Make sure you remove the seeds first.

If properly wrapped—that is, loosely covered with aluminum foil or plastic wrap—a freshly baked pumpkin pie keeps in the fridge for 3 to 4 days. Pumpkin pie is delicious cold, so you can serve it straight from the fridge (with plenty of homemade whipped cream, if you please).

Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.

Good news: You can freeze pumpkin pies. The rich custard filling (read: high fat content) of pumpkin pies means they freeze beautifully. In fact, the same is true of other pies with custard filling, including sweet potato pies.

Loosely cover: After baking and cooling your pie, loosely cover it with aluminum foil. Store: store for at room temperature for up to two days, or up to seven days in the fridge according to USDA guidelines. Bake: Bake pie 10 to 15 minutes in a 375°F oven before serving to help re-crisp the crust and warm up the fruit.

There are a few ways to check if your pumpkin pie has gone rancid. Toss the pie if it has a foul smell, looks like it has excessive separation or weeping, or has grown mold.

Is pumpkin pie good for you? ›

According to the USDA's Dietary Guidelines for Americans, we should all be eating 2 cups of orange veggies each week. Pumpkin pie can help meet these recommendations plus that brilliant orange color provides the antioxidants vitamin A and lutein.

Out of the oven, cooling is another important step to ensure your pumpkin pie is done. Always cool the pie completely before slicing. Custard pies continue to cook as they cool; cutting into a warm pie may result in a small landslide of filling instead of a pristine slice.

Pumpkins that end up in landfills have a hard time breaking down because landfills function to store material and don't have much oxygen to allow organics to decompose properly. When organic materials don't have enough oxygen to break down, they release methane gas, a greenhouse gas that is harmful to the environment.

Pumpkins usually last three months in a cool, dry place but can store up to six months if you are lucky. Pumpkins continue to ripen after they are picked so storing upside down can aid in this process, and is said to make the pumpkin taste even sweeter. (Be careful not to damage the stalk if you choose to do this.)

If you keep uncarved pumpkins out of the hot sun or freezing weather, you can expect them to last two to three months–plenty of time to make it through autumn. As to carved pumpkins, they can last as little as a few days, so keep that in mind if you want to display your carved masterpiece on Halloween night.

Once the pumpkin pie is completely cool (or at least cool to the touch), wrap it in food-safe plastic wrap or aluminum foil. Store in the fridge. Place your wrapped pie in the refrigerator. Keep it covered for up to four days.

To reach the recommended internal temperature requires baking the full amount of time at the proper oven temperature. This will likely burn the crust edges unless you cover them with foil.

While cling film may be suitable for short-term storage or covering food in the refrigerator, aluminum foil is the clear winner in terms of long-term food preservation. When it comes to cooking and heating, aluminum foil shines.

Cover the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.