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Freezing Pumpkin Pie Filling

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My family eats a ton of pumpkin pie in the fall and winter. Usually I just use canned pumpkin, but our kitchen is now can-free so I will be making them the old-fashioned way.

Is it possible to make the pie filling and then freeze it for later use? I'm thinking I could devote a whole weekend to freezing pie filling so it's ready to use at a moment's notice--sorta.

Is there anything I need to do differently so the texture doesn't change after it thaws?

Also, I'm always up for your favorite recipe!

Thanks!

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  1. yes, you can freeze the filling...this also works with other squash puree such as butternut or acorn, as well as sweet potato. Just thaw and stir to incorporate ingredients, then proceed with your recipe.