As the fall season approaches, pumpkin pie becomes a staple dessert for all the festivities. But what if you made too much or want to save some for later? Freezing your homemade pumpkin pie is the perfect solution! Not only will it save you time during the busy holiday season, but it’ll also give you a delicious treat for later. Here’s how to freeze a homemade pumpkin pie in a fun and easy way.
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 3/4 cups pumpkin puree
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/4 cups evaporated milk
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt.
- Beat in eggs until well combined, then stir in evaporated milk.
- Pour mixture into unbaked pie crust and bake for 45-50 minutes, or until the center of the pie is set.
- Allow the pie to cool completely.
- Wrap the pie tightly with plastic wrap, followed by a layer of aluminum foil.
- Label the pie with the date and place it in the freezer.
Nutritional Information:
One slice of pumpkin pie (1/8 of the pie) contains approximately:
- Calories: 320
- Protein: 6g
- Carbohydrates: 48g
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 360mg
- Potassium: 290mg
- Fiber: 2g
- Sugar: 31g
- Vitamin A: 170%
- Vitamin C: 4%
- Calcium: 15%
- Iron: 10%
Cooking Time:
The total cooking time for this recipe is approximately 50-55 minutes.
Equipment:
- Large mixing bowl
- Whisk or electric mixer
- 9-inch pie dish
- Plastic wrap
- Aluminum foil
- Marker
Serving Suggestions:
Enjoy a slice of frozen pumpkin pie on its own or with a dollop of whipped cream or vanilla ice cream.
Variations:
Try adding a tablespoon of bourbon or rum to the pumpkin mixture for a boozy twist on this classic dessert.
Substitutions:
If you don’t have evaporated milk, you can substitute with heavy cream or half-and-half.
Storage:
Frozen pumpkin pie can be stored for up to 2-3 months in the freezer.
Tips:
- Make sure the pie is completely cooled before wrapping and freezing to prevent ice crystals from forming.
- Label the pie with the date to ensure freshness.
- Thaw the pie in the refrigerator overnight before serving.
Notes:
This recipe makes one 9-inch pumpkin pie.
FAQs
Can I freeze a pumpkin pie that has already been baked?
Yes, you can! Follow the same instructions for wrapping and labeling, and freeze for up to 2-3 months.
How do I thaw a frozen pumpkin pie?
Thaw the pie in the refrigerator overnight. Avoid thawing at room temperature to prevent bacteria growth.
Can I freeze other types of pies?
Absolutely! Most fruit pies and custard pies can be frozen using the same method.
Freezing your homemade pumpkin pie is a great way to save time and reduce waste. With just a few simple steps, you can have a delicious dessert ready for any occasion. Don’t be afraid to experiment with different spices or add-ins to make this recipe your own. Give it a try and enjoy a slice of pumpkin pie anytime you want!