Freezing Pumpkin Pie Filling
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!