How Far Ahead Can You Make Pumpkin Pie?

How many days ahead

Iowa State's AnswerLine says homemade pumpkin pie keeps 3 to 4 days in the refrigerator, and King Arthur Baking's pumpkin pie class recipe says up to 4 days. University of Arkansas Extension recommends making custard pies ahead when you can. Since the clock starts when the pie comes out of the oven, baking on Tuesday or Wednesday for a Thursday dinner leaves a day or two for leftovers.

You can start even earlier with the crust. King Arthur says pie dough keeps 2 days in the refrigerator or 3 months in the freezer; thaw it overnight in the refrigerator. Our classic American pumpkin pie par-bakes that crust so the custard can't soak it. Our Thanksgiving planner already puts the pies on the day before.

Yes, it has to be refrigerated

Iowa State says all homemade and bakery pumpkin pies made with fresh ingredients belong in the refrigerator, because they are rich in eggs and bacteria grow quickly between 40°F and 140°F. Don't leave one at room temperature for more than 2 hours. Store-bought pies sold on an unrefrigerated shelf contain preservatives; follow the label and refrigerate once cut.

Cool the pie, chill it uncovered, and only then wrap it loosely. Iowa State warns that wrapping a warm pie traps condensation, which makes a soggy crust. If the pie hasn't cooled within 2 hours, put it in the refrigerator unwrapped to finish. King Arthur says full cooling takes several hours, so here we take Iowa State's 2-hour limit as the safer rule.

Freezing pumpkin pie

Iowa State says to cool a baked pie completely, then wrap it tightly in plastic and foil; a disposable aluminum pan helps it freeze faster. Its 2022 post puts best quality at 1 to 2 months, its 2021 post at about one month. Either way, a pie held at 0°F stays safe. Thaw it in the refrigerator for at least 12 hours; thawing on the counter causes condensation and a soggy crust.

No cracks, no weeping

Cracks mean the pie baked too long. King Arthur's PJ Hamel explains that the eggs start to set around 160°F and tighten unevenly with more heat, and that the filling keeps cooking after it leaves the oven. Pull the pie when the edges look set and slightly domed but a ring about 4 inches across in the center still jiggles; she aims for 170°F. Arkansas Extension adds that a filling that puffs up has baked too long. Check your oven with a separate thermometer and bake on a lower rack.

For weeping, the release of moisture once the pie is chilled, Arkansas Extension suggests mixing the filling and refrigerating it overnight, or for several hours, before baking. And wrap only a fully chilled pie. Curious what is in the can? See is canned pumpkin really squash, and more pies are in our pumpkin pie hub.

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