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
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.
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