Make an easy layer pumpkin pie! 2 vintage recipes that double (or triple!) the holiday deliciousness - Click Americana (2024)

FAQs

Can you make pumpkin pie 2 days before Thanksgiving? ›

Homemade pumpkin pie is safe in the fridge for two to four days, and you should refrigerate the pumpkin pie promptly after it cools. Place your pie in a sealed container or loosely wrap it in plastic wrap or foil to refrigerate. You can also bake your pumpkin pie weeks ahead of time and freeze it.

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them.

Is It Spoiled? If you know a pie has been left out longer than 2 hours, however painful, you should throw it out. If you're unsure of how long it's been out, be cautious of any pie with an "off" smell or appearance, like excessive separation or weeping. Of course, if mold appears, toss that pie.

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

If the pumpkin pie was sitting at room temperature in the store, it can continue to be stored on your counter until the sell-by date. In general, store-bought pies last about 2 to 4 days after their printed date in the refrigerator and about 6 to 9 months in the freezer.

The USDA advises against leaving food out of refrigeration for more than two hours to avoid the “danger zone,” the temperature range (between 40°F and 140°F) where bacteria grows the fastest. If your homemade pumpkin pie has been refrigerated, it can safely sit at room temperature for up to two hours before serving.

McDowell says that fruit and custard pies are best eaten within the first 24 hours after baking, but can be stored at room temperature for up to two days—any longer than that, and the crust will start to get soggy.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Custard pies = pumpkin pies. Chocolate cream pies.

Should you blind bake pie crust for pumpkin pie? ›

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

But pie fillings for pies like pumpkin and pecan are delicate and can be toughened or dried out by initial high temperatures. America's Test Kitchen recommends cooking the filled pie at an initial 400°F (204°C) for 10 minutes, then lowering the heat to 300°F (149°C) for the remainder of the cook.

How should pumpkin pie be eaten? If you leave it in the fridge, it is good for about 3 days. If it is left in a freezer, it is good for about 7 months.

The pumpkin pie will keep in the fridge for three to four days. When you have a giant pumpkin pie like I do and not a ton of room in your refrigerator, you may want to look to the freezer instead. Pumpkin pie is easy to freeze and it tastes just as great after it thaws.

If you have un intentionally over cooked a pumpkin pie you will know there are several stages depending on how over done the pie is: Omy gosh it tastes great, slightly sweeter and maybe a little browner than normal, but not bad.

You can bake your pumpkin pies a month in advance and freeze them. Oops — you don't have a month. A week in advance then. Or even two days if refrigerator space is tight.

Apple and other fruit pies keep at room temperature for up to two days, then in the fridge for two more. Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days. Pie dough can keep for two to three days in the fridge, or up to three months in the freezer.

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.

Be sure to refrigerate pies containing eggs (pumpkin, custard and cream pies). Be aware that custard and cream pies do not freeze successfully. Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer.