Make Ahead Pumpkin Pie
Make ahead pumpkin pie
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 alot 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 will love this pumpkin pie recipe.
- 10 Minutes to Prep
- Super Easy
- Extremely Tasty
- Family Friendly
Should I use canned pumpkin or pumpkin pie filling?
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?
How far ahead can you make pumpkin pie?
Can I substitute condensed milk for evaporated milk in pumpkin pie?
What to serve with this fresh pumpkin pie recipe with sweetened condensed milk?
How to store this thanksgiving make ahead pumpkin pie recipe?
Do I need a slow cooker for this recipe?
Can I use an instant pot instead?
*See FAQ’s and specific tips following recipe below. (so you don’t have to scroll for a million years to find the food 
).
How do you make this pumpkin pie recipe? 
Make Ahead Pumpkin Pie (Freezer Recipe)
Ingredients
- 15 oz canned pumpkin puree
- 3 large eggs
- 14 oz can sweetened condensed milk
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 unbaked pie crust I love Pilsbury pie crusts
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 Directions:
- Mix together all ingredients, except pie crust, in large bowl.
- Add mixture into large gallon freezer bag.
- Remove as much air as possible and freeze until day of cooking.
Cooking from frozen directions:
- Remove pumpkin pie mix from freezer and let thaw. (Should only take an hour or two).
- 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.
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Tag @My_FamilyDinner or #MyFamilyDinner
How freezer meals will change your life.
Makes homecooking Easy
Only spend one hour in the kitchen for a whole week of dinners. Day of, throw your freezer meal in the slow cooker or instant pot and enjoy dinner!
feel confident
Knowing you have a fool proof systen for something that is easy and works gives you confidence in the kitchen. So wether you're a seasoned chef or occational home cook the method of freezer cooking will work for you!
Eat Healthier
Because you're prepping the freezer meals with fresh foods you're eating healthier. Anytime you cook at home instead of eating out you get the benefits of healthier food.
Enjoy less stress
Have you ever felt the pressure of forgetting about dinner, or having to cook at the end of a long day?! No more, just grab something out of the freezer and you're good to go.
Frequently asked questions
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.
Yes! This pumpkin pie recipe can be prepped and frozen up to four months ahead of the date you need it.
Absolutely. I always recommend cooking the day of to get the best flavor and texture. But this pumpkin pie can be prepped and frozen up to three months ahead of time. You can even cook this recipe and then serve it within 1-2 days.
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!
Unfortunely no this is not an instant pot recipe. However if you’re interested in an instant pot cheat sheet for cook times click here!
Absolutely! Make the filling and freeze for up to four months. Use when needed without any of the work.
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.
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.
If you do not have evaporated milk then try substituting that out for condensed milk or sweetened condensed milk.
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.
Don't forget to pin this recipe and save it for later! 👇
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