Pie Camp: Week 2 (Get-Ahead Pumpkin Pie)

The hardest part is trying not to eat it right away.

Hi Bakers!

Let’s put our plan into action. Today we are going to bake a pumpkin pie using the pie dough from Week 1 and the blind baked pie crust from earlier this week. Yes, we are baking a pie weeks before actual Thanksgiving!

I call this my Get-Ahead Pumpkin Pie because we are going to fully assemble and bake the pie in advance. The baked pie keeps in the freezer until the night before Thanksgiving. Add whipped cream or your favorite topping just before serving!

Did you know that you can freeze a fully-baked pumpkin pie? Marie (Calendars) and (Trader) Joe can do it, and so can you. The hardest part is smelling the delicious, freshly baked pie and not serving yourself a slice right away. 

You might be asking yourself - “will the silky filling still be creamy and not crystalized after thawing?” Yes - I’ve tried it! 

“Won’t the crust turn soggy?” Not if you follow these tips: