This Is the Best Way to Store Pumpkin Pie (2024)

FAQs

This Is the Best Way to Store Pumpkin Pie? ›

Once the pumpkin pie is completely cool (or at least cool to the touch), wrap it in food-safe plastic wrap or aluminum foil. Store in the fridge. Place your wrapped pie in the refrigerator. Keep it covered for up to four days.

To keep your pie as fresh as possible, be sure to wrap it loosely in plastic wrap or aluminum foil. As with most foods, the quality gradually starts to decline over time, but even after two days in the refrigerator, a properly wrapped pie will taste just-baked.

Allow it to cool completely on a wire rack before putting it in the fridge. You can also keep pumpkin pie at room temperature for up to two hours, according to the FDA. So feel free to take the pie out of the fridge a little while before cutting a slice.

Most pumpkin pies that are commercially produced, like those you would buy at the store, are shelf stable because they have been cooked at a higher temperature. They also typically contain preservatives and producers have carefully controlled the acidity of the pie to reduce risk of bacterial growth.

Store whole pumpkins upside down in a cool dark place. Store cut pumpkin, wrapped tightly in beeswax wraps, in the fridge. Make sure you remove the seeds first.

Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.

Good news: You can freeze pumpkin pies. The rich custard filling (read: high fat content) of pumpkin pies means they freeze beautifully. In fact, the same is true of other pies with custard filling, including sweet potato pies.

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

Loosely cover: After baking and cooling your pie, loosely cover it with aluminum foil. Store: store for at room temperature for up to two days, or up to seven days in the fridge according to USDA guidelines. Bake: Bake pie 10 to 15 minutes in a 375°F oven before serving to help re-crisp the crust and warm up the fruit.

According to the USDA's Dietary Guidelines for Americans, we should all be eating 2 cups of orange veggies each week. Pumpkin pie can help meet these recommendations plus that brilliant orange color provides the antioxidants vitamin A and lutein.

How to tell if pumpkin pie has gone bad? ›

There are a few ways to check if your pumpkin pie has gone rancid. Toss the pie if it has a foul smell, looks like it has excessive separation or weeping, or has grown mold.

Allow the Pie to Cool Completely

You can't rush a pumpkin pie. A still-warm pie doesn't hold its shape well when served, and that may explain why your perfectly baked pie turned into a mushy mess on a plate.

Pumpkins that end up in landfills have a hard time breaking down because landfills function to store material and don't have much oxygen to allow organics to decompose properly. When organic materials don't have enough oxygen to break down, they release methane gas, a greenhouse gas that is harmful to the environment.

Pumpkins usually last three months in a cool, dry place but can store up to six months if you are lucky. Pumpkins continue to ripen after they are picked so storing upside down can aid in this process, and is said to make the pumpkin taste even sweeter. (Be careful not to damage the stalk if you choose to do this.)

How Long Do Pumpkins Last? Freshly harvested pumpkins or store-bought pumpkins can last 1 month at room temperature and 2 to 3 months if stored in a cool, dark, dry place. When it comes to carving a pumpkin, don't carve too early! It only lasts 3 days to 1 week before rotting, depending on the weather conditions!

Once the pumpkin pie is completely cool (or at least cool to the touch), wrap it in food-safe plastic wrap or aluminum foil. Store in the fridge. Place your wrapped pie in the refrigerator. Keep it covered for up to four days.

Reducing the oven temperature after about 15 minutes allows the pie to bake fully without danger of burning. However, if the edge of the crust looks like it's browning too quickly towards the end of the bake, cover it with a pie shield or strips of aluminum foil.

While cling film may be suitable for short-term storage or covering food in the refrigerator, aluminum foil is the clear winner in terms of long-term food preservation. When it comes to cooking and heating, aluminum foil shines.