Make Ahead Pumpkin Pie
A delicious make ahead pumpkin pie you canfreeze up to three months before baking. This pumpkin custard pie recipe withsweetened condensed milk is the best you will ever have!
With four kids, a house, and a marriage, time is always in demand. But my favorite solution to this time problem is make ahead recipes! This make ahead pumpkin pie recipe is the best!When it comes to the holidays there can be a lot of pressure. From bringing side dishes or desserts to parties, to hosting a party or dinner to making the perfect menu.
Why not remove all the stress out of making food the day of and make some freezer make ahead meals!This pumpkin pie is a great addition to any thanksgiving dinner or holiday party!
One big question I hear all the time when it comes to freezer cooking is whether you should cook and then freeze or freeze and then cook.
My answer is always the same. Freeze raw, then cook fresh. The first time you cook something it will be at its freshest most flavorful point. If you cook and then freeze cooked food you lose texture and flavor.
This recipe is designed to be frozen and then cooked fresh right out of the freezer. No mess, no fuss.
Why you’ll love this Pumpkin Pie Recipe!
- 10 Minutes to Prep
- Super Easy
- Extremely Tasty
- Family Friendly
Make Ahead Pumpkin Pie
A delicious make ahead pumpkin pie you canfreeze up to three months before baking. This pumpkin custard pie recipe withsweetened condensed milk is the best you will ever have!
Ingredients
- 15 oz pumpkin puree
- 3 eggs
- 14 oz sweetened condensed milk can
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 unbaked pie crust
For Serving:
- 1 can whipped cream
Get Recipe IngredientsInstructions
- Mix together all ingredients, except pie crust, in large bowl.
- Add pie crust into baking dish and pour thawed pumpkin pie mixture into baking dish.
- Cook in oven at 350 for 40 minutes. Remove and let cool then serve when ready.
Freezer Prep Directions
- Prepare a gallon freezer bag, labeling according to your preferred method.
- Mix together all ingredients, except pie crust and for serving ingredients, in large bowl.
- Add mixture into large gallon freezer bag.
- Seal bag, removing as much air as possible, and freeze until day of cooking.
Oven Cooking Directions
- Remove pumpkin pie mix from freezer and let thaw. (Should only take 1-2 hours).
- Preheat oven to 350.
- Add pie crust into baking dish and pour thawed pumpkin pie mixture into baking dish.
- Cook in a preheated oven for 40 minutes.
- Remove and let cool, serve when ready. Delicious both hot and cold! Top pie off with some whipped cream.
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Should I use canned pumpkin or pumpkin pie filling?
Always use pure canned pumpkin. The pumpkin pie filling can contain extra ingredients and preservatives which will change the texture and flavor of your pumpkin pie. This recipe calls for and will give you the best result if you use pure canned pumpkin puree.
Ingredients you will need for this easy pumpkin pie recipe.
- canned pumpkin puree
- eggs
- sweetened condensed milk
- ground cinnamon
- ground nutmeg
- ground cloves
- salt
- unbaked pie crust
- Whipped cream (Optional, used for serving)
Is pumpkin pie filling hard to make?
Its super easy! With very little prep time involved to make. All you have to do is throw the pumpkin pie filling into a bowl and mix it all up. This pumpkin pie recipe contains condensed milk giving it a silky smooth custard texture. It’s absolutely delicious and the best pumpkin pie recipe I have ever made.
How far ahead can you make pumpkin pie?
You can prep the pumpkin pie filling and freeze it for up to three or four months. I also love to buy the Pilsbury pie crusts so that I do not have to take the time making a crust. But a couple of those and freeze them with your pie filling.That’s it, you now have a dessert that took you a few minutes to make ready to be baked at any time.
Can I substitute condensed milk for evaporated milk in pumpkin pie?
There is one main difference between condensed milk and evaporated milk. One contains sugar while the other does not. If you are going to substitute one for the other then you either need to reduce the amount of sugar in a recipe or add in sugar to still get the same sweet flavor of the pie. I would not recommend substituting them out for each other because I am not sure of the amount of other ingredients needed to make up for it.
What to serve with this fresh pumpkin pie recipe with sweetened condensed milk?
Serve with some delicious whipped cream. You can even try out making your own by following this recipe here.
How to store this Thanksgiving pumpkin pie recipe?
After cooking store in fridge in an airtight container for 3-5 days.
Do I need a slow cooker for this recipe?
No unfortunately this is not a slow cooker recipe.
Make Ahead Pumpkin Pie FAQs
Other dessert recipes you’ll love!
- Freezer Apple Pie
- Bananas Foster Fondue
- French Macarons
- Fluffy Stovetop Popcorn
- Spiced Pumpkin Bread
Don’t forget to come back and let me know how your Pumpkin pie turned out!
