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Nov 22, 2013 08:36 AM

Pumpkin pie in advance: best advice?

We're doing a house rental for thanksgiving, and I'm not sure how well-stocked the kitchen there is. We're leaving Wednesday night, after work, so I have to do most of my prep work on Tuesday (I took the day off, luckily). I'm not sure what to do with the pumpkin pie. This year I'm trying a new recipe, which is just pumpkin pie filling, cream cheese, butter, and eggs, sugar, and spices (

It's an easy enough recipe to do day-of, but my concern is that if the kitchen doesn't have a good blender or food processor, It'll be really hard to make the filling smooth. I was planning on bringing my immersion blender, but that also won't leave the filling as smooth as a FP or blender. So one thought I had was to just blend the filling on Tuesday, and pour it into the blind baked crust on Thursday. But I'm not sure if 2 days is too long for a filling with eggs and dairy to sit. What do you think? The other alternative is to make the entire pie in advance, but I think in 2 days it'll lose a lot of freshness. Last option I guess would be to freeze it, which I could do pre-baking or post.

What do you think is the best option?

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  1. I read someone extolling the virtues of painting the inside of blind baked crusts with a thin layer of white chocolate. It apparently creates an effective vapor barrier, leaving you with crispy crust. I've never done it before, so no experience.

    1 Reply
    1. re: LaureltQ

      I also heard about painting the inside of a blind baked crust. Although I heard that sprinkling brown sugar would seal it up nicely. I haven't done it yet, but I am going to try it with both of my pies this year. I HATE a soggy crust, so I'm baking the day of, and blind baking to make sure they aren't soggy in the least.

      So, blind baking, painting and baking the day of. All to insure a non-soggy crust! Did I mention how I HATE a soggy crust?

    2. If the pumpkin/cream cheese mixture is lumpy just microwave it (excluding the eggs) for a few seconds until the cream cheese melts. Then blend in the eggs and bake.

      1. Either advance option sounds dubious to me. Custards do not keep well. If you can't make it on site, I would recommend switching to an apple pie or similar instead.

        10 Replies
        1. re: solon

          I decided to do pumpkin bread in a 9x13 pan and then cut it up into squares on site. I'm bringing some whipped cream and maybe some powdered sugar to use as an easy topping. I'm doing it for those very reasons...easy enough to make ahead of time, keeps very well, etc.

          1. re: jbsiegel

            my husband would cry. pumpkin pie on thanksgiving is his jam. i guess i will just do what i can do while there, heat it up a little if necessary and use the immersion blender if there are no better options.

            1. re: arielleeve

              I tend to agree with him, but pumpkin bread is WAY up there too!

              1. re: jbsiegel

                You could also do a pumpkin bread pudding w/ it if you want the custardy-ness of pie,

              2. re: arielleeve

                Costco's $6 pumpkin pie is at least as good as homemade, probably costs less too. The only problem with it is that it is a hugh 12" in diameter so unless you're feeding a crowd, you'll have a lot left over.

                1. re: greygarious

                  If her husband loves pumpkin pie THAT much, that shouldn't really be a problem...

                  arielleve, you could always make the pumpkin bread as a backup, and if the pie comes out okay, then have the pumpkin bread for breakfast the next morning instead. If hubby loves pumpkin, shouldn't be a problem for him... ;D

                  1. re: greygarious

                    It's such a deal. The problem is I want to avoid Costco the day before Thanksgiving and I wouldn't want to buy it much more in advance.

                    1. re: chowser

                      Well, I can give you a tip for avoiding the long lines (as much as possible) if you like. First off, go first thing as soon as they open to the public. If that's not possible, then get in the cigarette line and purchase some of those butane lighters. For about $5, you can get in the really, really short line, and you get some butane lighters, if those might be useful for BBQing and such...

              3. re: solon

                So I've decided to make the pie on site, as recommended on here. My next question (I felt bad starting a new thread for this) is: if I make the crust on Tuesday, roll it out and freeze it in the pie dish, and then travel with it in a refrigerator bag or cooler during the car ride, how long do you think it will last? I'm thinking if it starts out frozen, and stays in a cooler or fridge bag with an ice pack, it should be fine for the 3-4 hour car ride, especially since it's fine if it defrosts a little, I just don't want it coming to room temp. What do you guys think?

              4. My mother made the most wonderful pies and pumpkin was always my favorite. She made them 3-6 months in advance and put them in the freezer UNBAKED. Then, she would put the frozen pie in the oven and bake. Never a soggy or "old" tasting pie.