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Tell me how you freeze it and later serve it? I would like to make pies on Monday and freeze them if I know they would be great to serve on Thanksgiving.
Freezing Pumpkin PiesI found this at Baking911 http://www.baking911.com/events/thanksgiving.htm "Q: I would like to make Pumpkin pies in advance and freeze them. Is this possible?
A: Theoretically, baked pumpkin pies can be frozen for 1 - 2 months and then thawed in refrigerator. But, it's not a good idea; the quality of a freshly baked homemade pumpkin pie is usually higher than a frozen one -- it's easiest and better to freeze the crust. Add the filling to the frozen crust (no need to thaw) just before baking and bake as usual.
When I have frozen a filled and baked pumpkin pie, I don't like the results -- custard pies, such as a pumpkin pie, get watery after thawing, ruining the filling and the crust. If you must freeze, do a trial run with your pie BEFORE you need it for a special event."
Hope this helps :) (11/14/2005)
My daughter bakes with fresh pumpkin all the time, but, as previously mentioned, you can't freeze the pie complete. Make the filling and freeze it...then you can thaw the filling when you need it and just thoroughly mix it up again and pour it into your pie crust to bake. If you do this Wednesday, you'll take the stress off of doing everything Thanksgiving day. My daughter cooks up a number of pumpkins every year and freezes the pumpkin till she needs it. It will keep a good year in a good container in the freezer. I'd recommend freezing it in portions you need for your pie or breads or whatever you choose to bake.
Note: My daughter freezes just the fresh pumpkin...without all the spices...in your case make your recipe per directions and freeze that...then when you thaw it, it is ready for the crust. Then whatever fresh pumpkin (without spices) you have left over can be frozen and used for future pies, bread, cookies...!
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