Question re: Pumpkin Pie

[badunnin]

I inadvertently made enough filling for 2 pumpkin pies, but only made one crust. Can I freeze the uncooked filling for later? Or do I need to make a second crust, bake and then freeze?

[sneezles]

I find that the crust is pretty soggy when I have frozen pumpkin pies. I would just freeze it. It should keep for at least a month or two.

[badunnin]

Perfect - thanks Sneezles!

(It's only about $1 worth of ingredients, it's not a huge deal, but I'd had to throw it all away...)

[britneyelise]

Bethany,

I actually made the filling for my pumpkin pie about 5 days ago and froze it. Defrosted it yesterday in the fridge then assembled and baked today. In the holiday baking magazine put out by Fine Cooking there is a whole article on make-ahead pies. On the pumpkin one it says to freeze the custard seperately from the crust (unlike fruit pies where your freeze assembled according to them). The filling will keep for over a month in the freezer I think. It says that when you defrost it "thouroughly whisk it to make it smooth and incorporate any icy pits that might be floating in the liquid".

Shannon

[Nefertete]

Last year, when I has leftover pumpkin pie filling, I just threw a bunch of oatmeal in it and made cookies. They were fabulous! The grandkids loved 'em, too.