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!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 50

Total Time 55

Course Dessert

Cuisine American

Servings

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

Instructions

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.

Dietary Adjustments

Make it Gluten-Free:

Use a gluten-free pie crust.

Make it Dairy-Free:

Use coconut sweetened condensed milk.

Freezer Labels

Make Ahead Pumpkin Pie Freezer Printable Label

Keyword Easy pumpkin pie recipe, ii. Make ahead pumpkin pie filling, Pumpkin pie recipe condensed milk

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

I forgot to thaw out my frozen pumpkin pie filling, now what?

No problem! Just set the pumpkin pie filling into a bowl with warm water. Your filling should be thawed in about 15-30 minutes and then it can easily be cooked as per instructions in the recipe card.

Can I make pumpkin pie 2 days ahead?

Yes! This pumpkin pie recipe can be prepped and frozen up to four months ahead of the date you need it.

Can I make pumpkin pie ahead of time?

Yes. I recommend prepping and freezing the filling raw unless you are prepping one day in advanced. Cooking a pie fresh the day of will always give you the best result. That is why I love this recipe. Prep your recipe and then day of all you have to do is pop it in the oven. Its delicious!

How far ahead of Thanksgiving can you make pumpkin pie?

Make this pumpkin pie filling up to four months before needed. There is nothing but delicious flavor and texture because you are cooking the pie day of enjoying it. Food is always best out of the freezer if you are cooking it after freezing.

Why do you use evaporated milk in pumpkin pie?

Evaporated milk gives pumpkin pie a custard type texture. In this recipe I use sweetened condensed milk to add both texture and flavor to the dessert.

What can you use instead of evaporated milk in pumpkin pie?

If you do not have evaporated milk then try substituting that out for condensed milk or sweetened condensed milk.

How to avoid cracks in pumpkin pie?

The main reason for cracks in pumpkin pie is by overcooking or cooking at too high of a heat. Be sure to follow the directions for baking this pumpkin pie and check pie as it cooks. When pie is done the middle will be slightly wobbly but this will harden and set as it cools.