I want to make real-milk pumpkin pie filling ahead of time (and bake the pie the day of). Can I do that? Refridge or freeze?

  • Posted by: Jesse
  • November 21, 2014


boulangere November 22, 2014
Pumpkin pie is honestly very easy to make. The most time-consuming part is the crust, so make it a day or two ahead, including rolling it out and refrigerating it covered with plastic. http://thesolitarycook.wordpress.com/2012/07/28/perfect-flaky-pastry/ The morning of Thanksgiving Day, pull the crust out of the refrigerator, whisk together the filling ingredients, which takes but minutes, and bake the darling. That gives it the day to settle and chill.
cookbookchick November 21, 2014
I would suggest refrigerating it if you are cooking it ahead, not freezing it.
ChezHenry November 21, 2014
Should be fine in the fridge for a couple of days. Look, the key here is the time/temperature when these items are outside of the fridge. Eggs, milk, pumpkin, sugar-you're creating a breeding ground for bacteria, so keep it well chilled. That's why the best advice is to create it, cook the pie, and then freeze or refrigerate. Will it keep in the fridge-yes-could it cause issues-yes. Even cooked custards, not properly refrigerated can make you very sick, raw custards are potentially problematic.
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